Coconut-Cardamom Rosewater Red Lentil Ice Cream
Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg, and gluten-free. Packed with flavour, protein, good fats and lots of other good stuff, too!” Sounds sorta wild, doesn’t it? Don’t believe me, believe your own taste buds. This may be the most unusual and delicious ice cream you’ve ever made.
- ½ cup (125 mL) granulated sugar
- 1½ (325 mL) cups water
- Juice of half a lemon – (reserve the skin)
- Pinch of sea salt
- ½ cup (125 mL) red lentils, rinsed
- 3 cups (750 mL) coconut milk
- ½ cup (125 mL) honey (we used locally produced Paradise Farms Honey!)
- Juice of two small limes
- 2 tsp (8 mL) ground cardamom
- 1 tsp (5 mL) rosewater
- Few drops good vanilla
- Pinch sea salt
Place sugar, water, lemon juice, and pinch of salt in a medium saucepan over medium-high heat. Stir to dissolve sugar.
Cut squeezed lemon half into two pieces and drop in pot. Bring to a boil.
Stir in lentils. Simmer, stirring occasionally, over low heat, uncovered, one hour and 20 minutes, or until lentils are tender but still hold their shape. (Add water if you need to.) Drain, discard lemon halves and cool completely. You should have about ¾ cup.
Whisk remaining ingredients together. Add ¾ cup of the lentils.
Pour into ice cream machine and freeze according to manufacturer’s directions. (My machine with a built-in compressor, took about 30 minutes to freeze.)
Bacalao, St. John’s, NFLD
Andrea Maunder, moved home to Newfoundland in late 2006 to open Bacalao in St. John’s, a multi-award winning restaurant heralded for its focus on utilizing as much local game and seafood, products, produce and spirits as possible, and creating an innovative presentation of Newfoundland cuisine.