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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
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Place coconut milk in a large pot over very low heat. Stir in honey. Whisk until honey dissolves into the milk. Remove from heat. Add coconut yogurt and whisk together. Add dates into the coconut mixture. Refrigerate, covered, for at least two hours and up to one full day. Transfer mixture into blender. Blend at high speed for a minute or so, until dates have been fully incorporated into coconut mixture. Pour coconut mixture into pre-frozen ice cream machine, turn on at the lowest speed, and run according to manufacturer's directions. Thaw for 5 to 10 minutes before serving.