-------------- ---------------- www.beautifulangelzz.blogspot.com/y8xWrgFjg7e-ySmEVZL0BxIYx1w.txt Mommies Angels: Tasty Tuesday- Coconut Vanilla Ice cream recipe with or without ice cream machine
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Tuesday, July 16, 2013

Tasty Tuesday- Coconut Vanilla Ice cream recipe with or without ice cream machine

Coconut Vanilla Ice Cream 
 (Yield 1-1/2-quarts) 

 Ingredients 
 ½ cup heavy cream
 ¾ cup caster sugar* (baker’s sugar)
 1 tablespoon Nielsen-Massey Pure Vanilla Extract
 2 (13.5-ounce) cans unsweetened coconut milk
 ½ cup sweetened flaked coconut, toasted (garnish)

 Directions 
 In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside.

Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.

Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.

While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.

*Caster sugar can be difficult to find. To make a superfine sugar, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency.

*** For those without an ice cream machine try one of these three low-cost techniques for creating ice cream:

 The Bag Method: 
 Take a well-chilled ice cream base, put it in a plastic bag (Ziploc), which rests inside of a larger Ziploc bag filled with kosher salt and ice, then shake for a long while and end up with some pretty good ice cream. This is the method I do with my kids. It is fun and a great learning experience for them that is rewarding at the end!

Ice Cream in a Can, or Kick the Can: 
Put ice cream base in a small coffee can, which rests in a larger coffee can, surrounded by rock salt and ice. Seal the tops and roll the can around.

The Stir-Every-30-Minutes Method: 
Take custard base out of the freezer every half-hour and give it a vigorous stir until you have an ice-cream-like consistency. It’s the simplest of all techniques.

I received this recipe from Nielsen-Massey. It is not my recipe but it is a great recipe. I received nothing for this post!

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