Posts Tagged ‘cream’

Unrecipe of the Week: Coconut Ice Cream

June 10, 2015

 

This sweet treat is rich and creamy, with the flavor of coconut. It has very few ingredients, and pairs well with all kinds of fruit. Unlike many icecreams, this does not use eggs and doesn’t require any cooking. It doesn’t get much easier than that!

We served our coconut ice cream with strawberries and mini biscuits for a riff on the traditional strawberry shortcake. It was such a hit that we are sure this one will be in heavy rotation all summer long!

This unrecipe calls for cream of coconut. Don’t mistake this for canned coconut milk. Cream of coconut is thick and syrupy, and very sweet. It is found in the international foods area of most supermarkets, and is what gives this it’s flavor and sweetness.

Coconut Ice Cream:

Mix together 1 cup of milk, 1 1/2 cups of heavy cream and a 15 oz. can of cream of coconut.  Mix well in a blender or food processor until it is combined and smooth in texture. Pour into your icecream maker and freeze according to manufacturer’s instructions. Tranfer the icecream into a container and freeze until ready to eat.

You can add fresh shredded coconut, or mini chocolate chips or diced pineapple to customize the recipe at the end of the freezing / churning process.

We use a special attachement for our Kitchen Aid stand mixer, which must be frozen in advance, so be sure you have placed it in the freezer the day before, if you are using that type.

If you don’t have an icecream maker, or suitable attachment,go ahead and give this a try. Make sure it is mixed really well. Place the mixure into a pan (we think a loaf pan is the perfect size) and freeze for about 30-45 minutes until the edges are starting to freeze. Remove it from the freezer and stir it vigorously to break up any ice crystals. Return it to the freezer and repeat this every 30 minutes or so until the ice cream is fully frozen and creamy, and enjoy!

Photo:  Glasshouse Images

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Unrecipe of the Week: Cappuccino Ice Pops

May 28, 2015

As the weather gets warmer, and the days get longer, its time to rethink your afternoon coffee run. Instead of heading out for an over priced, sugary calorie bomb in a cup, why not make these easy “cappuccino” pops at home?  We love the old school look of these ice-pops, made from coffee, cream and sugar, with just a touch of cinnamon. The recipe can be customized to suit your taste. A little sweeter? More cream? Dairy free? No problem. We even made ours decaf!

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Cappuccino Ice Pops:

Brew 3 or 4 cups of strong coffee, and cool to room temperature. (If you make a little extra in the morning, it will be cool when you get home in the evening.)

Using the ice pop molds of your choice, or paper cups if you don’t have a mold, freeze about 1/2″ of cream until it is solid. You can substitute the milk of your choice; coconut, almond or soy would work just fine. We don’t recommend using skim milk , as it might be a bit watery and lack substance once its frozen.

Once the coffee is cool, add cream (or the milk of your choice) to taste, about 1/2 to 2/3 cup of sugar to taste, and a little cinnamon. Mix well and pour into the molds or paper cups. If your mold has sticks and a cover, insert them now. If not, let the coffee start to freeze up a little before inserting the sticks. We covered our mold with foil, and popped the sticks through so that they would stand upright while freezing. Leave them in the freezer until they are fully frozen, remove from the molds and enjoy!

Tips: Dip the mold in warm water to loosen the pop so it slides out easily.

Once frozen, the sweetness in the coffee subsides a bit. Use a little more sugar than you normally would, to get the correct sweetness in the ice pop.

You can make the coffee and refrigerate it until you are ready to freeze it. The colder the coffee when you start, the less ice crystals your pops will have.

Photo: Spencer Jones for Glasshouse Images

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Kitchen Tips Tuesday: Buttermilk

March 10, 2015

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What do you do if a recipe calls for buttermilk, and you don’t have any?
Do you frantically dash to the store and get some? Calm down. There is no need to make the trek to the store if you have the ingredients to make your own.

Buttermilk adds an acidity to batters and reacts with the baking soda or powder to create airy, fluffy and tender baked goods.

To make a good substitute, add a tablespoon of plain white vinegar or lemon juice to a scant cup of milk and let it sitat room temperature

for 5 to 10 minutes. The lemon or vinegar will begin to curdle the milk, and it will thicken slightly. If you use a heavier dairy product, like half and half or cream, the end result will be thicker than if you use regular milk.

Another option is to thin out plain yogurt or sour cream with one part water to three parts dairy. For instance, 3/4 cup of yogurt, thinned with one quarter cup of water. Stir until it reaches a more liquid consistency, and use in place of buttermilk in recipes.

photo: Glasshouse Images

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