Citrus Peel Medicine: Cinnamon Ice Dream


| October/November 2010


Spicy cinnamon sticks add a warm contrast to this cool dessert and a more complex flavor than you’d get from ground cinnamon alone. This is a perfect alternative to whipped cream served over baked or poached fruit, a fruit crisp, cobbler, pumpkin pie, or your favorite chocolate dessert. SERVES 8

• 3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (regular, not lite), divided
• Two 3-inch cinnamon sticks, broken in half
• 3 to 4 (2-inch by 1/2-inch) strips of lemon zest, removed with a vegetable peeler
• 1/3 cup cool or cold filtered water
• 2 teaspoons unflavored gelatin OR 3/4 teaspoon agar agar powder (not the flakes)
• 1/4 cup honey; additional 1 to 3 tablespoons as needed
• 1/4 to 1/2 teaspoon pure stevia extract powder OR 1/2 to 1 teaspoon clear stevia extract liquid (start with less; add more only if needed)
• 1/8 teaspoon finely ground, unrefined sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract OR alcohol-free vanilla flavoring

1. Combine 2 cups of coconut milk with the cinnamon sticks and lemon zest in a medium saucepan. Bring to boil over medium heat. Cover, reduce heat, and simmer for 10 minutes. Remove from heat and let steep at room temperature for 1 hour.

2. Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar agar powder. Let stand for 2 minutes until it softens and dry spots disappear. Warm over medium-low heat, without stirring, until gelatin or agar agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth. Add the honey, stevia, sea salt, ground cinnamon and vanilla extract; blend.

3. Reheat the cinnamon-infused coconut milk. Remove cinnamon sticks with a slotted spoon and discard. Add the cinnamon-infused coconut milk to a blender with the gelatin mixture. Cover and process until smooth. Add the reserved 1 1/2 cups coconut milk and blend. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Add more sweetener if desired.

4. Pour into one or more wide mouth jars. Cover and refrigerate for at least 6 hours before churning or chill until cold to the touch using an ice bath.





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