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Post by Arrianna on Jul 20, 2006 16:11:22 GMT -5
These days so am I (*cough* allergies *cough*). I love a goodbet. I'm learning to make ice cream with soy milk and coconut milk though. Enough eggs and they're not that bad. lol (Mind you I also make a killer cheesecake with imitation cream cheese. lol) [glow=red,2,300]Try making ice cream with coconut cream, the stuff in a can; yummy. I made chocolate yesterday using the chocolate flavor in the low carb stuff, and the sugar free hot chocolate mix you can buy anywhere. It's good, I ate half last night while watching ICJ, and saved the rest for tomorrow. I also put some kalua (sp) in it.[/glow]Any tips for making a banana coconut cream ice cream?
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Post by missteetheironchef on Jul 20, 2006 16:56:42 GMT -5
Let me google that for you.
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Post by missteetheironchef on Jul 20, 2006 16:58:30 GMT -5
Banana-Coconut Ice Cream From Southern Living Use very ripe bananas for the richest flavor. 2 cups sweetened flaked coconut 1 cup sugar 6 egg yolks 4 cups milk 2 cups half-and-half 1 (15-ounce) can cream of coconut 2 teaspoons vanilla extract 3 ripe bananas, mashed Garnish: toasted sweetened flaked coconut Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil). Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours. Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired. Note: For testing purposes only, we used Coco Lopez Cream of Coconut. Yield: 2 1/2 quarts Southern Living, JULY 2002 food.aol.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=300294
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Post by allezcuisine on Jul 21, 2006 9:37:32 GMT -5
Mmmm!
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Post by mickster on Jul 21, 2006 13:19:26 GMT -5
That really sounds good misstee. I'm thinking of making peanut butter ice cream, creamy kind.
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Post by missteetheironchef on Jul 26, 2006 12:43:41 GMT -5
let me know how it tastes...
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Post by mickster on Jul 26, 2006 15:36:35 GMT -5
Today I made a frozen chocolate fudge egg custard, didn't have any whipping cream. It's in the freezer now. The finger stick tasted pretty good. It's hotter than you know where today, so it will be good tonight sitting in bed watching tv. Nice and cooling. Total of 12 grams of carbs.
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Post by missteetheironchef on Jul 26, 2006 16:05:23 GMT -5
Any chocolately I'll take it....
(took a virtual taste)
Mmmm...
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Post by allezcuisine on Jul 26, 2006 17:00:51 GMT -5
Mmm. That sounds so good, Mick! I'll take a scoop if you don't mind!
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Post by mickster on Jul 26, 2006 18:55:55 GMT -5
Mmm. That sounds so good, Mick! I'll take a scoop if you don't mind! Sends virtual scoops out to everyone. It tastes really fudgey and cold.
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Post by allezcuisine on Jul 26, 2006 21:25:10 GMT -5
Mmm. This is good! Whipped cream anyone?
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Post by missteetheironchef on Aug 2, 2006 12:06:16 GMT -5
Oh yeah...(digging into the whipped cream goodness.)
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Post by mickster on Aug 2, 2006 14:03:15 GMT -5
I have a batch mixed up and in the fridge to make ice cream later today. Vanilla. Still my fav.
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Post by allezcuisine on Aug 2, 2006 16:52:06 GMT -5
Same here! Good 'ol vanilla!
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Post by missteetheironchef on Aug 5, 2006 15:54:19 GMT -5
You go ahead and have your vanilla, while I'm stick with chocolate.
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