Kumquats are one of my favorite types of citrus. I’ve had them lately as snacks, in salads and in salsa so it was just a matter of time until they made it into my ice cream. I just returned home from Santa Cruz where I completed my Wilderness First Responder course. The course was amazing, with a great crew and inspiring and engaging instructors. Whenever I’m in Santa Cruz I visit Penny’s Ice Creamery and enjoy their amazing ice cream. And so, even though today is windy with scattered snow I decided it was the kind of day that needed ice cream. When you make this recipe you should definitely save the leftover kumquat syrup. I made granola and used some of the syrup to sweeten and add flavor to the mix giving it a tangy citrusy taste.
Candied Kumquat Coconut Ice Cream
3 cups kumquats, diced with seeds removed
1 cup water
½ cup sugar, ¼ cup maple syrup
In a small saucepan heat the water, sugar and syrup until they come to a soft boil. Add the diced kumquats and simmer for about 10 minutes. Strain the kumquats over a bowl, separating the fruit from the syrup.
Candied kumquats and syrup
1 ½ cans coconut milk
1 tsp vanilla, I used the kind that comes as powder
¼ cup coconut palm sugar
Drizzle of maple syrup
1/8 tsp salt
1/8 tsp cayenne pepper
Raw cacao nibs
Add the coconut milk, vanilla, coconut palm sugar, maple syrup and salt to your ice cream maker while it runs. Then spoon in most of the candied kumquats, saving a few spoonfuls for garnish. Using a spoon, ladle in some of the syrup, about ¼ cup of so. Taste the ice cream and decide if you want to add more syrup. Sprinkle the cayenne in last and make sure the contents are well mixed. Process according to your ice cream manufacturers instructions. To serve add a small spoonful of the leftover candied kumquats, a drizzle of the syrup and a sprinkling of cacao nibs.