This recipe was inspired by the foodnetwork show presented by Giada de leurentus. She was talking about her trip to Bora Bora, Tahiti. She showed how to make coconut ice cream using unflavored gelatin. In her recipe had added alcohol(rum). I have eliminated alcohol and make it a virgin ice cream. So I made some changes to recipe, tweeked a little bit and created a kale ice cream.
Note: Boil kale leaves in a 2 cup boiling pot to soften the leaves a little bit. Then Dip those leaves in a ice cold water to stop cooking the leaves and retaining its green color. In a blender grind the kale leaves to make a paste
Place 1/2 cup water in a small saucepan. Sprinkle the gelatin over the water and allow softening, about 2 minutes. Beat the cream until thick using an electric hand mixer in a medium bowl. Add the sugar and continue to beat until the cream holds soft peaks. Add the water and kale mixture to it. Beat until thick and light.
kale ice cream
Pour the mixture into an 8-by-8-inch glass baking dish. Freeze until the mixture is the texture of soft-serve ice cream, about 2 1/2 hours.
If freezing the ice cream for longer than 2 1/2 hours, allow the ice cream to stand at room temperature until softened, about 30 minutes before serving. Whisk the ice cream until smooth and serve.