Cherry Coconut Ice Cream Sandwiches

• 1 pound/450 grams pitted cherries (about 2 1/2 cups)
• 3/4 cup/135 grams granulated sugar, plus another 1/2 cup/90 grams
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• 2 cups/500 milliliters cream or half-and-half
• 1/2 teaspoon vanilla extract
• 4 egg yolks
• 1 tablespoon tapioca starch
• 1 cup/250 milliliters coconut milk
• 1/2 cup/112 grams unsalted butter (1 stick), at room temperature
• 1/2 cup/90 grams granulated sugar
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 1/2 cups flour/190 grams all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• Confectioners sugar, for dusting
• 1/2 cup/60 grams grated unsweetened coconut, for garnish

1. Put cherries, 3/4 cup/135 grams sugar and the salt in a saucepan over medium heat.
2. Stir to dissolve sugar, add lemon juice, then simmer until softened, about 10 minutes.
3. Set aside to cool.
4. Put cream, the remaining 1/2 cup/90 grams sugar and the vanilla extract in a saucepan over medium heat, stirring to dissolve sugar.
5. In a small bowl, mix egg yolks and tapioca starch together.
6. Whisk a little hot cream into yolk mixture to temper, then add to saucepan, whisking well.
7. Cook, whisking constantly, until mixture thickens slightly, enough to coat a spoon, about 5 minutes.
8. Do not let mixture boil.
9. Remove from heat.
10. In a blender, working in batches, puree cherries and cherry juices until smooth.
11. Add custard and coconut milk and blend mixture.
12. Strain through a fine meshed sieve and chill in an ice bath (or refrigerate until chilled).
13. Freeze in an ice cream maker according to instructions, then transfer ice cream to a covered container.
14. Store in freezer until firm, preferably overnight.
15. Makes 1 quart.

sugar, salt, lemon juice, milliliters cream, vanilla, egg yolks, tapioca starch, coconut milk, unsalted butter, sugar, egg, vanilla, lemon, lemon juice, flour, salt, baking powder, confectioners sugar, unsweetened coconut

Taken from cooking.nytimes.com/recipes/1017450 (may not work)