Was it Mark Twain who said the coldest winter he ever spent was a summer in San Francisco? I’m certainly not the first to assert this, nor will I be the last. City dwellers unite in their general disdain for the months of June and July, holding their breath for the glory of September and October, when the leaves turn golden to match the late-to-emerge sun.
Boots and puffy vests are standard attire for mid-June. Umbrella? Probably. You may even get away with wearing a scarf at some point.
All of this to say, I made some ice cream a few weeks back to remind me that it was, indeed, summer time. Finals were done, I had a bit of a break between activities, and a warm-weather treat seemed appropriate despite the fact that the weather wasn’t really warm. At all. But it did the trick, and at once I felt the carefree, easy-breezy “summerness” of my childhood returning. So while the rest of you are laying by the pool and basking in the best of the season’s sun, I’ll be up here in the city, eating my ice cream, dreaming of warmer days.
A bit about this ice cream: I don’t have a fancy-shmancy ice cream maker, but of course I didn’t let that stop me from enjoying a homemade frozen treat. It only means that making ice cream is an all-day activity. The trick is to check on it every two hours, breaking up the ice and whisking the mixture so it stays creamy. Your arms will get a workout, but hey, it only means you can get away with eating more.
Apricot + Coconut Milk Ice Cream :: Makes 1 loaf pan
2 cans full-fat coconut milk
1 Tablespoon coconut oil
3 Tablespoons raw honey
6 apricots, pitted and chopped
- Place a large loaf pan in the freezer to chill while you prepare the mixture
- In a blender, puree all ingredients for about 1 minute
- Pour into prepared pan and place back into the freezer (optional: first line the pan with parchment paper, so that you can invert the frozen cream to remove it and slice like a semifreddo)
- After 45 minutes, remove mixture from freezer and whisk vigorously to break up any ice that has formed; place back into the freezer
- Every 90 to 120 minutes thereafter, remove ice cream from the freezer and whisk to break up the ice and keep it creamy. You may only need to repeat the process twice.
- Once it's completely frozen, allow it to sit on the counter for 5-10 minutes before scooping and serving.