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REC: Coconut milk Ice Cream
Here is some ice cream that is killer good and has no added sugar.
This is a recipe I adapted. Here's what I did. Honey Vanilla Coconut Milk Ice Cream 27 oz. (2 cans) full fat coconut milk ( I like the Chacokoh brand best) 2 large egg yolks 1 scant tsp Stevita or stevia of your choice (I found it really doesn't take much at all) 1/4 cup honey 2 T melted butter 2 T melted coconut oil 2 tsp. vanilla and one chopped up vanilla bean 1/8 tsp salt (if you use salted butter you can leave this out) 2 tsp bourbon (the bourbon helps to stop ice crystals from forming in the ice cream, don't use more than a couple of teaspoons or it won't freeze properly) Put the butter, coconut oil and honey in a small pan and heat to melt thoroughly. In the blender put all the rest of the ingredients and blend till vanilla bean is just specks. Then, while blender is running, pour in the melted ingredients. Blend well. Put in ice cream maker, or if you don't have ice cream maker put in a pan in the freezer and stir occassionally while it is freezing to redistribute the vanilla specks. Cannot tell you how good this tastes. I just put it in the freezer and can't wait till it freezes. This is a great base for any other stuff you would want to add like berries or nuts or peaches, etc. The original recipe is here. http://www.freecoconutrecipes.com/in...amon-ice-cream |
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REC: Coconut milk Ice Cream
On May 28, 7:30*pm, ImStillMags > wrote:
Ok. Today it is frozen. I checked it this morning before I left for work. Since I don't have an ice cream maker the ice cream is good but doesn't have that churned smooth texture. Tonight I'm going to turn it out in a bowl and beat it with a hand mixer and re freeze it. You also can leave out the Stevia or granulated sweetener. The honey is plenty. With the natural sweetness of the coconut milk, the honey is all you need. It really has a wonderful flavor. |
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REC: Coconut milk Ice Cream
On May 29, 11:06*am, ImStillMags > wrote:
So....don't make this if you don't have an ice cream machine or churn. It is really tasty but freezes too hard and has an icy texture. If you put it in the fridge to soften it doesn't help the texture, you have to stir it a lot and then it gets creamy again. How can you make ice cream if you don't have a machine or churn? |
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REC: Coconut milk Ice Cream
On Fri, 31 May 2013 13:47:28 -0700 (PDT), ImStillMags
> wrote: >On May 29, 11:06*am, ImStillMags > wrote: > >So....don't make this if you don't have an ice cream machine or >churn. It is really tasty but freezes too hard and >has an icy texture. If you put it in the fridge to soften it doesn't >help the texture, you have to stir it a lot and then it gets creamy >again. > >How can you make ice cream if you don't have a machine or churn? > http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ Making Ice Cream Without a Machine- He says it works best with custard based ice creams. [worth looking at the page for the chocolate drizzles he is mixing into a batch. I've done that with some coconut oil & Dutch cocoa chocolate and it was divine.] Jim |
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REC: Coconut milk Ice Cream
On May 31, 2:50*pm, Jim Elbrecht > wrote:
> On Fri, 31 May 2013 13:47:28 -0700 (PDT), ImStillMags > > > wrote: > >On May 29, 11:06 am, ImStillMags > wrote: > > >So....don't make this if you don't have an ice cream machine or > >churn. * It is really tasty but freezes too hard and > >has an icy texture. * If you put it in the fridge to soften it doesn't > >help the texture, you have to stir it a lot and then it gets creamy > >again. > > >How can you make ice cream if you don't have a machine or churn? > > http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ > > Making Ice Cream Without a Machine- > > He says it works best with custard based ice creams. * *[worth looking > at the page for the chocolate drizzles he is mixing into a batch. I've > done that with some coconut oil & Dutch cocoa chocolate and it was > divine.] > > Jim OOH. Would you share your recipe and methodology? Thanks! |
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Chocolate drizzles in ice cream [was: REC: Coconut milk Ice Cream]
ImStillMags > wrote:
>On May 31, 2:50*pm, Jim Elbrecht > wrote: -snip- >> >> http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ >> >> Making Ice Cream Without a Machine- >> >> He says it works best with custard based ice creams. * *[worth looking >> at the page for the chocolate drizzles he is mixing into a batch. I've >> done that with some coconut oil & Dutch cocoa chocolate and it was >> divine.] >> >> Jim > >OOH. Would you share your recipe and methodology? Thanks! Simplicity itself, actually. As the ice cream is churning, I mix the [Valrhona, in my case] Dutch chocolate with coconut oil, and keep it just warm enough to be liquid. I use equal amounts of cocoa powder and coconut oil-- then sweeten with honey until I like it. [1/2 as much honey as powder/oil?] I've also sweetened with confectioners sugar, maple syrup, or agave. As I'm turning the ice cream from the churner to the freezer container, I lay in 1/4 of the ice cream, smooth it a bit- and drizzle. . . lay in another layer and repeat.. . .and so on. It gives a great texture to the ice cream and the chocolate melts in your mouth. Lebovitz has a bit on 'Straciatela' in his "The Perfect Scoop" but it is the one thing I disagree with him on. He pours it in as the ice cream is churning. I like the control of putting it on in layers in a bowl that is stationary. Jim |
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Chocolate drizzles in ice cream [was: REC: Coconut milk Ice Cream]
On Jun 1, 9:50*am, Jim Elbrecht > wrote:
> ImStillMags > wrote: > >On May 31, 2:50 pm, Jim Elbrecht > wrote: > > -snip- > > > > >>http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ > > >> Making Ice Cream Without a Machine- > > >> He says it works best with custard based ice creams. [worth looking > >> at the page for the chocolate drizzles he is mixing into a batch. I've > >> done that with some coconut oil & Dutch cocoa chocolate and it was > >> divine.] > > >> Jim > > >OOH. * Would you share your recipe and methodology? * *Thanks! > > Simplicity itself, actually. * * As the ice cream is churning, I mix > the [Valrhona, in my case] Dutch chocolate with coconut oil, and keep > it just warm enough to be liquid. > > I use equal amounts of cocoa powder and coconut oil-- then sweeten > with honey until I like it. [1/2 as much honey as powder/oil?] * I've > also sweetened with confectioners sugar, maple syrup, or agave. > > As I'm turning the ice cream from the churner to the freezer > container, I lay in 1/4 of the ice cream, smooth it a bit- and > drizzle. . . lay in another layer and repeat.. . .and so on. > > It gives a great texture to the ice cream and the chocolate melts in > your mouth. > > Lebovitz has a bit on 'Straciatela' in his "The Perfect Scoop" but it > is the one thing I disagree with him on. * *He pours it in as the ice > cream is churning. * * I like the control of putting it on in layers > in a bowl that is stationary. > > Jim ok.....now I want some :-) |
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REC: Coconut milk Ice Cream
On 5/28/2013 10:30 PM, ImStillMags wrote:
> Here is some ice cream that is killer good and has no added sugar. > This is a recipe I adapted. > Here's what I did. > > Honey Vanilla Coconut Milk Ice Cream > > 27 oz. (2 cans) full fat coconut milk ( I like the Chacokoh brand > best) > 2 large egg yolks > 1 scant tsp Stevita or stevia of your choice (I found it really > doesn't take much at all) > 1/4 cup honey > 2 T melted butter > 2 T melted coconut oil > 2 tsp. vanilla and one chopped up vanilla bean > 1/8 tsp salt (if you use salted butter you can leave this out) > 2 tsp bourbon (the bourbon helps to stop ice crystals from forming in > the ice cream, don't use more than a couple of teaspoons or it won't > freeze properly) > > Put the butter, coconut oil and honey in a small pan and heat to melt > thoroughly. > > In the blender put all the rest of the ingredients and blend till > vanilla bean is just specks. > Then, while blender is running, pour in the melted ingredients. Blend > well. > > Put in ice cream maker, or if you don't have ice cream maker put in a > pan in the freezer and > stir occassionally while it is freezing to redistribute the vanilla > specks. > > Cannot tell you how good this tastes. I just put it in the freezer > and can't wait till it freezes. > This is a great base for any other stuff you would want to add like > berries or nuts or peaches, etc. > > The original recipe is here. > http://www.freecoconutrecipes.com/in...amon-ice-cream > A lot of my favorite flavors. Thanks for posting! -- CAPSLOCK–Preventing Login Since 1980. |
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REC: Coconut milk Ice Cream
On 5/31/2013 4:47 PM, ImStillMags wrote:
> On May 29, 11:06 am, ImStillMags > wrote: > > So....don't make this if you don't have an ice cream machine or > churn. It is really tasty but freezes too hard and > has an icy texture. If you put it in the fridge to soften it doesn't > help the texture, you have to stir it a lot and then it gets creamy > again. > > How can you make ice cream if you don't have a machine or churn? > > What about your Vitamix? Can't you make ice cream in that? -- CAPSLOCK–Preventing Login Since 1980. |
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REC: Coconut milk Ice Cream
On Jun 1, 10:14*pm, Cheryl > wrote:
> On 5/31/2013 4:47 PM, ImStillMags wrote: > > > On May 29, 11:06 am, ImStillMags > wrote: > > > So....don't make this if you don't have an ice cream machine or > > churn. * It is really tasty but freezes too hard and > > has an icy texture. * If you put it in the fridge to soften it doesn't > > help the texture, you have to stir it a lot and then it gets creamy > > again. > > > How can you make ice cream if you don't have a machine or churn? > > What about your Vitamix? *Can't you make ice cream in that? > > -- > CAPSLOCK–Preventing Login Since 1980. "ice cream" in a Vita Mix usually start with ice cubes. The blender itself doesn't freeze anything. I figured out I didn't stir it correctly or often enough while it was freezing. I'll do it again the recommended way and see how it goes. This is a yummy recipe and I want to make it again. |
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