I guess you better come on and get me! It's a 13 hour drive east on I-20 from your neck of the woods
Cilantro ice cream, about 1 quart
2 c. raw cashews, soaked for 1-2 hours, then rinsed and drained
1 - 13.5 oz can of coconut milk (full fat)
1 c. water
3/4 - 1 c. unrefined cane sugar
1 vanilla bean
1 large bunch of cilantro (about 2 c.)
Zest Of 1 Lime
Combine everything in a blender, then blend until smooth. Easy, right? You can adjust the level of sugar, depending on how sweet you like your ice cream. Remember, the frozen, final product won't taste as sweet as the blended mix.
Pour into a container, then cover and refrigerate until chilled (a couple hours at least, but overnight is great.)
Process according to the instructions on your ice cream maker, then enjoy!
The person who posted the recipe had this to say about cilantro haters:
Oh no they didn't! BURN! BURN!I was recently reminded of the phenomena that is people who hate cilantro. They blame it on genetics, but really, that is the coward's way out. I feel pity for these people who don't understand the magic of this fresh green herb that brings sunshine to so many dishes from around the world.