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 )
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.
It’s been a while since I’ve gotten to make anything; I’ve either been way to busy or way to tired. Yesterday I had a day off and decided to be productive. I really wanted to make a pie, but I wasn’t sure what kind of pie to make, so I asked my roommates. Maureen suggested I make a key lime pie. I never made key lime pie, so I thought I’d give it a go. To go with the pie, I wanted to make some margaritas to go with, so I found a pineapple one.
While looking for ingredients at the store, Neil suggested I buy fres limes that we could juice because it’s ceaper and would taste better. For some reason, I thought I needed 3 1/2 cups of lime juice, so I got 5 bags of limes. When I got home and looked at the recipe again, I realized I only really needed 1 1/2 cup of lime juice..so I’m going to need some recipes with limes!
The pie turned out great. Neil didn’t have a juicer, so at first he decided to put a full bag of limes in the blender then strain the juice. That really didn’t work because we only got 1/2 cup of juice out of that bag. We hand squeezed the rest of the limes and got the other cup out of just one bag. I kept some of the lime puree and put about a 1/4 of it in the filling mixture. I also (thanks to Neil’s suggestion) added some lime zest to the crust before pouring the filling on. The recipe said it was for a 9 in pie pan, but I got more filling than that. Luckily we have some mini pyrex dishes that we could put in the oven, so there are 2 mini pies. I may have whipped the cream to much, but it didn’t seem to matter, it was just very fluffy, with a hint of orange.
The margaritas were good, but I couldn’t find the agave necter in the store, so they weren’t as sweet as they could have been, but they were very good all the less, and VERY strong. We also discovered that one of the cats really likes pineapple juice, he wouldn’t leave me alone! Even now he keeps trying to drink my plain pineapple juice; that’s not good for cats, is it?
Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis
Courtesy Of: Cruisin’ the Keys, FL
2 cups very finely chopped cashews
1 cup finely ground graham cracker crumbs
1/2 cup plus 2 ounces sugar
3/4 cup melted butter
3 cups sweetened condensed milk
9 egg yolks
1 1/2 cups Key lime juice
2 cups heavy cream
1 orange, zested
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
- In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
- When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.
Courtesy Of: Food Network Kitchens
Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.Read Full Post | Make a Comment ( 1 so far )