Ah. Puns puns puns puns.
So, right after I decided to be vegan for a week (which wasn’t 100% effective, but still pretty good) I started my time of the month. I wanted ice cream pretty badly. But, Ben and Jerry’s does have a non dairy ice cream option, so I thought I’d try it. Sunday after a production meeting, I ran to Walgreens expecting them to have some, they did not. I decided to google how to make vegan ice cream, and it looked pretty easy.
Now, I have always believed that desserts shouldn’t be healthy, it’s fine to eat healthy most of the time, but it’s completely ok to indulge every once in a while. This ice cream, while vegan, is not really healthy. The base is full fat coconut milk and it does a pretty good job at mimicking a dairy ice cream base.
The recipe I used called for an ice cream machine, which I have. However, I had it churning for a while and it never changed, so I ended up putting it straight into the freezer. This resulted in it being very hard when frozen, but leaving it out of the freezer before serving softens it up just enough.
Here’s what to get from the store:
Full fat coconut milk
Honey or agave
Coconut Milk Ice Cream
(From the Kitchen)
2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
1/4 teaspoon salt
2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
1 1/2 teaspoons vanilla extract
Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.
- Shake the coconut milk: Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
- Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.
- Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.
- Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar), and add it to the coconut milk, along with the salt.
- Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
- Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.
- Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk while whisking gently.
- Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
- Stir in the vanilla: Remove the base from heat and stir in the vanilla.
- Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn’t form a skin quite as badly as a milk-and-egg base, but it doesn’t hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
- Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
- Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
- Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming.
- Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream.
- Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!
Wednesday it was about 70 degrees outside. I was off so I went to the Lake Front Trail to take a walk. I’ve lived here for 7 months and I hadn’t gone down there yet. It was beautiful. I love this city so much .Read Full Post | Make a Comment ( None so far )
I got in a baking mood today, as one does, and I was trying to figure out what I wanted to make. I had seen ideas for ice cream bread online a few times, but I really didn’t believe it was as easy as it seemed. Well, it really is that easy. The great thing about this recipe is that you can use whatever ice cream you want, so you can have whatever flavor bread you want. I had some extra Blue Bunny Bordoux Cherry Chocolate ice cream, so I thought, why not? The recipe I used calls for a smaller bread pan than I had, so I doubled the recipe for the bigger bread pan. I also didn’t have self rising flour so I did the optional baking soda and salt. Try whatever ice cream you have lying around in your freezer, you won’t be disappointed!
Ice Cream Bread
(adapted from Taste of Home)
1 cup Ice Cream
3/4 cup self-rising flour
1 tablespoon sugar
- In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).
Editor’s Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
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Matt’s mom invited me over for Christmas, and I decided I had to make something to take along. And, after having lunch at my mom’s, I wasn’t sure what I would even want to eat for dinner #2 of the day. I decided on ice cream because I hadn’t been able to use my new ice cream maker that much, and it was something fast I could make as well. I ended up working 14 hours the Sunday before and about 6 on Christmas Eve, so what I made had to be simple. The great thing about my ice cream maker is that it really is simple, the mix has to be in the fridge for at least 2 hours, or over night and the maker churns it in less than 20 minutes, which was perfect. I made the mix Sunday after work (it was 1:30 in the morning) and quickly churned the ice cream after work on Monday before going to my parents. It finished setting in the freezer over night and I was able to pick it up before going to Matt’s mom’s. My original plan was to make gingerbread ice cream with some gingerbread cookie pieces in it, but I put a little too much nutmeg in it, and it tasted more like eggnog, no complaints here.
Rachel’s Eggnog Ice cream
2 cps heavy cream
1 cp whole milk
3/4 cp sugar
pinch of salt
1 tbsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
crumbled gingersnaps (optional)
- Mix together everything but the gingersnaps and store in the refrigerator for at least 2 hours, or over night.
- Turn on your ice cream maker, making sure the bowl is completely frozen. Pour in the mixture slowly and allow to set. When the mixture is almost set, add the gingersnaps and allow to mix in. Store in an airtight container in the freezer.
Mom and dad got me an ice cream maker for my birthday last week, and last night I finally had time to try it. Well, kind of. I found out while trying to make the ice cream that you need to leave the freezer bowl in the freezer for quite a long time, about over night, before you can make ice cream. So I just finished it a while ago. It’s a mixture of a recipe that was in the book that came with the maker, and an idea of my own. I wanted pineapple cherry, but I ended up with cherry pineapple because the cherry flavor was much stronger than the pineapple flavor, which is totally fine. I also made some sugar cookie bowls to go along with it, thanks to one of my birthday presents from Matt (he also got me a kitchen aid, but I’m not breaking that out until I move). Hope you like it!
Cherry Pineapple Ice Cream
1 cp whole milk
3/4 cp granulated sugar
pinch of salt
2 cps heavy cream (I used 1/2 n 1/2)
1 tbsp vanilla extract
2 tsp maraschino cherry juice
2 tsp pineapple juice
Cut maraschino cherries and pineapple chunks
- Whisk together milk, sugar and salt until sugar has dissolved. Stir in cream, vanilla, cherry and pineapple juices. Cover and put in the fridge for 1 -2 hours or over night.
- Mix to your ice cream maker’s instructions. Mine took about 20 minutes to make.
One of my friends asked me the other day where I get all my recipes. Without thinking I said “I make them up” Then caught myself. While I don’t make up a lot of the recipes I use, I do come up with ideas that people normally wouldn’t put together. I blame that on Chopped, but I could go into that for hours again.
Neil and Maureen were lucky enough to go to Dark Lord Day and we wanted to try the beer last night. I decided to come up with a beer centered meal. I came up with a steak sandwich using home made beer bread and for dessert an ice cream float that goes along with the flavors of Dark Lord. The result was, in a word, amazing. The only thing that didn’t work out amazingly was that the bread was soft, almost to soft for the sandwich. The flavors were there, and to keep it from being to sweet, I made my siracha mayo and some spinach to add some crunch and a little kick to the sandwich.
I do want to take a second and talk about the Dark Lord. The description says it has the consistency of motor oil, and they weren’t lying. The beer was dark and looked like oil. I could taste the chocolate and the coffee, at the end. The beginning was almost a kick to the face. I loved the after taste, it was just very hard to get past the beginning. I like darker beers, but that one was much to dark for me.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer (I used Founder’s Porter)
Optional glaze: 1 egg & 2 teaspoons water, beaten
- Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.
- Spread in a greased8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
- Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.
The Siracha mayo was just about a cup of mayo mixed with however much Siracha you want, just make sure to taste it before you put it on things! For the floats, I bought chocolate ice cream and cream soda and a dark chocolate garnish. It made for a light tasting float, even with all the chocolate!
As some of you know, I’m a stage manager. Tech for us is the most busy and stressful. Lots of long hours, and for me, tons of caffeine. In fact, my diet changes so much I’ve already lost 2 pounds since Monday. I normally find a coffee shop near my theatre to grab my life juice and a snack from. Luckily for me, the shop near this theatre is right across the street. Zanabar is located on Bryn-Mwr in Edgewater, on the north side of Chicago.
I went there my first day there because my boss wasn’t there to let me in, so my assistant and I went there and grabbed some coffee and a sandwich. I got a large cup of red eye (don’t judge, it was a LONG weekend before that) and their veggie sandwich (name eludes me right now). I love espresso, but I always have to add a lot of milk and sugar because of how bitter is, but this was a good cup of red eye. The sandwich was really good. It was simple, just hummus, peppers, artichokes and cucumbers. My favorite part of the sandwich was the artichokes. I’ve had a lot of different veggie sandwiches but never with artichokes. Artichokes have such a light sweet flavor that they can go in a lot of different things, like my spinach dip, but they are really perfect with some hummus on a sandwich.
Zanzibar doesn’t just have coffee and sandwiches. They also have desserts. I’ve eyed the pastries and cakes a few times, and have been tempted to get the ice cream, but always passed. Yesterday, my boss offered to buy the tech guy and me some ice cream. She’s pregnant and can’t have caffine, so she figured the sugar would give her some energy. Makes sense to me. I told her to surprise me, and she came back with Zanzi-mint for me. Now, besides cookie dough, mint chip ice cream is my favorite. Not only did it have the mint ice cream with the chocolate chips, it had dark chocolate ice cream to. It was probably the best ice cream I’ve had in a while. It was so creamy and smooth and had a great flavor.
Prices are also pretty good. Most people think Chicago, they think expensive. But, my red eye I get is $2.65 after tax and the sandwich I bought the first day was $7.50. You could go to other places and get the same thing and pay a lot more.
I’m not sure if this is a Chicago chain or not, but you should check it out. It’s so much nicer than a large chain, and besides, going to local places helps the economy and you generally get better food and service. Check it out when you come to see my show next week! (March 25-28, Landmark Festival by Prologue at the City Lit Theatre, be there!)Read Full Post | Make a Comment ( None so far )
While traveling from my little brother’s graduation party in Lafayette, I talked my parents into stopping at Fair Oaks Farms. My mom had been claiming that I’d already been there with them, but there’s no way I would forget going to a place like that. I’ve had their cheese many times, thanks to Wise Way stocking it, but I’ve never had their ice cream and I’d never been there. We stopped and mom and I got ice cream while dad got some aged gouda and cheddar (two seperate blocks of cheese mind you). My mom got one of her standards, mint chocolate chip, and I got strawberry. Now, thanks to having Gaitey’s Ice cream, I’ve had home made ice cream before. This was not only home made, but fresh to. They could have just made it that morning with the fresh strawberries, it was so good.I only had two scoops, but it was probably a good idea because it melted quicker than processed ice cream (no preservatives). If you get a chance and you’re traveling on 65, stop in. They close at 9 pm every night and you can get a lot of things besides cheese and ice cream, such as fresh sandwiches and soups, and a bunch of little souvenirs. If you have kids, they have a tour of the farm and you get to see the birth of a calf (we didn’t do that). And if you can’t stop in, go buy some of their cheese at the grocery store, the price is worth what you get.Read Full Post | Make a Comment ( None so far )
I have mentioned Pievember in a post earlier. Pievember came from a time when I lived with my friend Katie, and (almost) Victoria, and in a November we made so many pies. The question, why November? Why not, Thanksgiving is in November so therefor, perfect for making lots of pies. Pievember starts early for me however. My dad’s 61st birthday was today, and he prefers pie to cake, so we had pumpkin pie. With lots of Redi Whip, of course. I already have the urge to start making a lot of pies, it cannot be stopped, and it won’t be.
I applied to work at Gayety’s Chocolate today, you can look them up www.eatmychocolates.com. They handmake every chocolate and ice cream they sell, and I’ve been in love with them ever since I first tried their ice cream. Speaking of, I love the fact they sell thier ice cream in pints and quarts to take home, bought my dad a quart of butter peacan for his birthday, I can’t wait to try it either.
Any pie requests or ideas? I will make anything, just to try it!!Read Full Post | Make a Comment ( 1 so far )