Coconut ice cream | Caribbean Black Cake

Ingredients for 5 servings:

• 200 ml coconut milk
• 200 ml condensed milk, sweetened
• 200 ml whipped cream
• 100 g sugar
• ½ tsp vanilla extract
• 3 tbsp pudding powder
• 1 tsp cinnamon powder
• 200 g almonds, chopped
• 150 g plum(s), dried
• 200 g raisins
• 200 g sultanas
• 100 g candied orange peel
• 100 g almonds, chopped
• ½ cup rum
• ½ cup brandy (cherry brandy)
• 200 g flour
• 2 g baking powder
• 1 tsp cinnamon powder
• 200 g sugar
• 5 eggs
• 250 g butter
• 4 tbsp cane sugar syrup (browning)
• Butter and flour for the mold
• Rum, cherry brandy or red wine for drizzling

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 7 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 26.03.2025

For the coconut ice cream, heat the coconut milk, custard powder, and sugar in a saucepan over low heat for 5-10 minutes (up to 75°C), stirring continuously and do not allow to boil. Allow to cool. Blend the heavy cream in a blender for 30 seconds. Add the sweetened condensed milk, vanilla extract, and cinnamon and mix well. Whisk the cooled coconut milk mixture into the cream and condensed milk mixture. Pour into an ice cream maker and process according to the ice cream maker’s instructions. For the Caribbean Black Cake, preheat the oven to 120°C. For the browning, heat 100g of cane sugar in a saucepan over medium heat until dark brown. Add 1/4 cup water and mix well until a thick consistency is achieved. Place the raisins, sultanas, nuts, dried prunes, and candied orange peel in a food processor and grind. Add 4 tablespoons of the browning, rum, and cherry brandy and mix well. Cream the softened butter with the sugar until creamy, then add the eggs one at a time and mix well. Add the fruit mixture and chopped almonds and mix well. Gradually stir in the sifted flour, baking powder, and cinnamon. Grease a cake pan with butter and dust with flour. Pour the mixture into the cake pan and bake for about 2.5 hours at 120°C. After baking, let it cool and then remove from the pan. Drizzle with 1/2 cup of rum, cherry brandy, or red wine. Stephen prepared this recipe as a dessert on Wednesday, March 26, 2025, in the show “The Perfect Dinner” – Day 3 of the AIDA special “On the High Seas II.”