Feeds:
Posts
Comments

Posts Tagged ‘ice cream’

I often buy things at the grocery store that catch my eye, but have no idea what I am going to do with them once I get home.  I usually find something creative to do with these ingredients, but it has caused my pantry to fill up with a lot of useless items too.  In this particular case, I had two cans of coconut milk in my pantry.  I knew I wanted to make something sweet, and I happen to have all of the other necessary ingredients ready in my kitchen for ice cream!  We’ve had a couple of warm days in the Midwest this week, so I feeling like something tropical was in order.  It wasn’t that warm, but we get excited about 50 in Chicago in February.  I adapted this recipe from Clotilde’s Chocolate and Zucchini blog.  She calls it Glace Coco du Placard or Coconut Ice Cream from the Pantry.

Toasted Coconut Ice Cream

– 1 cup unsweetened or sweetened dried grated coconut
– 1 1/2 cups light whipping cream
– 1 small can (13 fl. oz.) good-quality unsweetened coconut milk, I used Trader Joe’s Light Coconut Milk
– 1 to 2 tablespoons light rum, to taste
– 2 teaspoons pure vanilla extract
– 3/4 cup sugar (use 1/2 cup sugar if using sweetened coconut)

Makes about 1 liter (1 quart).

Pre-freeze the bowl of your ice cream maker.

Toast the grated coconut in a dry skillet until golden and fragrant; set aside to cool completely.

In a medium bowl, whisk together the cream, coconut milk, rum, vanilla, and sugar until blended. Refrigerate until well chilled.

Whisk again before using, and freeze using your ice cream maker. Halfway through the churning, when the mixture has thickened to a custard-like consistency, pour the toasted coconut into the ice cream maker so that it blends into the ice cream.

The husband and I enjoyed this right out of the container, but a nice serving suggestion would be to make an “Almond Joy” sundae by topping a couple of scoops with chocolate syrup and sliced almonds…because sometimes you feel like a nut.

Advertisements

Read Full Post »

Muskmelon Sorbet

The muskmelon from Michigan have been ENORMOUS at the farmers markets the last few weeks.  I cut up half of one to eat and still had enough to make about 2 quarts of melon sorbet.  The recipe is adapted from a book called Sweet Scoops by Shelly Kaldunski.  I received this book as a wedding shower gift, but haven’t tried many recipes from it yet.  It is a nice mix of classic and more modern recipes, and the author also give you recipes for cookies and cones, which might be fun to try one day.  I’ve made this recipe a few times now.  Twice with the muskmelon and once with watermelon & lime juice.  These melon sorbets are also great with tequila or vodka as well.  I pour it  into the ice cream maker during the mixing process.  Gives dessert a little kick!

Melon Sorbet

¾ cup sugar

¾ cup water

4 cups diced ripe melon

1 T fresh lemon juice

Pinch salt

In a small saucepan, combine the sugar and ¾ cups water.  Bring to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and a syrup is formed.  Let cool to room temperature.

Pour the cooled syrup into a blender or food processor.  Add the melon, lemon juice and salt and blend until very smooth.  Pour into a bowl, cover, and refrigerate until very cold, at least 2 hours or up to one day.  (I have omitted this step a couple of times and the sorbet still turns out fine.)

Pour the cold melon puree into an ice cream maker and churn according to the manufacturer’s instructions.  Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface.  Cover tightly and freeze until firm, at least 2 hours or up to 3 days.

Read Full Post »

My mother in law gave us a bunch of peaches from the tree in their backyard over the weekend, so of course I had to go right to work on making something with them!  I had been thinking about peach ice cream, and now had all of the necessary ingredients to make some.  I used Dorie Greenspan‘s recipe out of her “Baking” cookbook because I have not had a recipe in there fail me yet.  It is definitely one of my constant go-to cookbooks.  The only changes I made were using skim milk and light whipping cream instead of whole and heavy.  This is a pretty normal substitution when I’m making ice cream, as I like to try to cut down on the calories wherever I can.  This recipe turned out great.  Not too sweet, and was the perfect way to use an abundance of fresh peaches!

Honey-Peach Ice Cream

4 large ripe peaches, peeled and pitted

¼ cup honey

1 cup whole milk

1 cup heavy cream

3 large egg yolks

½ cup sugar

2 teaspoons pure vanilla extract

Coarsely chop half the peaches into ½-inch chunks and toss them into a small saucepan.  Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally, until the peaches are soft but not mushy, about 10 minutes.  Scrape the mixture into a blender or food processor and whir to puree.  Set the peach puree aside while you make the custard.

Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.  Still whisking, drizzle in about one third of the hot liquid – this will temper, or warm, the eggs so they don’t curdle.  Whisking all the while, slowly pour in the remaining liquid.  Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.  The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer.  Immediately remove the pan from the heat and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl.  Stir in the vanilla and the peach puree.

Refrigerate the custard until chilled before churning it into ice cream.

Scrape the chilled custard into the bowl of an ice cream maker and churn according to the manufacturer’s instructions.  While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend.  Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Read Full Post »