Day 11 Toasted-Coconut Ice Cream

Doesn't this recipe sound like it would be creamy and coconutty????

Toasted-Coconut Ice Cream

2 -12 ounce cans evaporated milk
1 cup sugar
1 cup unsweetened coconut milk
2 cups whipping cream
1 tablespoon lemon juice or lime juice
1 tablespoon vanilla
1 2/3 cups coconut, toasted
Step 1.  In large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved. Stir in whipping cream, lemon juice and vanilla. Stir in 1 1/3 cups of the coconut.
Step 2. Pour coconut mixture into freezer canister of 2-quart ice cream freezer. Freeze according to manufacturer's directions.
Step 3. To serve, scoop ice cream into dessert dishes. Sprinkle with remaining coconut.
Enjoy!

Day 10 An Old Fashion Milkshake

Linked this recipe up to:  Vintage Recipe Thursday.

 



 I came across this recipe in the ‘Rumford Complete Cookbook’, first printed in 1908. I have the 1945 edition.

Individual Milk Shake

Two-thirds fill a tall glass with cold milk. Add 2 tablespoons any preferred flavoring – fruit juice, chocolate syrup, malted milk powder, etc. Sweeten, if desired, add cracked ice to fill glass and turn into shaker and shake vigorously; or pour several times from one glass to another. Dust with cinnamon or nutmeg.

That’s it, that’s the recipe!! 

Simple and to your likening!

Enjoy!

Would like to put this new type of shake on! New for me anyway, got the idea from Katie at: http://thischickcooks.blogspot.com/2011/08/peanut-butter-banana-smoothie-recipe.html
Her idea of adding oatmeal sounding so different, I just had to try it. Here is what I did different:
1st put into a blender 1/4 cup dried oatmeal, 1/4 cup any kind of nut (I used walnuts and almonds) you like and blend until it looks like powder, not paste.

Then add 1 sliced frozen banana, 1/4 cup frozen pineapple chunks, 1/2 cup plain home-made yogurt (you can use a carton of 4-6 ounce plain yogurt) and 3/4 cup milk. Blend all this together and you get a creamy delicious breakfast on the go! In my pictures you will see little seed like things, this is some raisins, I put in, when I blended the nuts and oatmeal. Added good sweetness.
You can make so many different varieties with any fruits or nuts and even add dates for sweetness. Thanks Katie for the idea and new shakes!
Enjoy!

Day 9 - Dark Chocolate-Almond Ice Cream

Before I put on the recipe, I received this cute story from my mother-n-law and thought I would share it here.

Saying  Grace in a Restaurant

                                                                Unknown author

            Sometimes we forget the really important things in life.  Last week, I took my grand-children to a restaurant.   My six-year-old grand-son asked if he could say grace.

            As we bowed our heads he said, "God is good, God is great. Thank you for the food, and I would even thank you more if Nana gets us ice cream for dessert. And liberty and justice for all! Amen!"

            Along with the laughter from the other customers nearby, I heard a woman remark, "That's what's wrong with this country. Kids today don't even know how to pray. Asking God for ice cream! Why, I never!"                                

            Hearing this, my grand-son burst into tears and asked me, "Did I do it wrong? Is God mad at me?"

            As I held him and assured him that he had done a terrific job, and God was certainly not mad at him, an elderly gentleman approached the table.

            He winked at my grand-son and said, "I happen to know that God thought that was a great prayer."   “Really?”, my grand-son asked.                                 

            "Cross my heart," the man replied.                                

            Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), "Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes."

            Naturally, I bought my grand-children ice cream at the end of the meal. My grand-son stared at his for a moment, and then did something I will remember the rest of my life.

            He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile he told her, "Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already."

After reading this cute story, I thought it needed a special ice cream treat! Don't you think?

Dark Chocolate – Almond Ice Cream

2 teaspoon unsalted butter

½ cup sliced almonds

2 cups whole milk

4 large egg yolks

1 cup sugar

1 ½ tablespoons unsweetened cocoa powder

1/8 teaspoon salt

3 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1 ½ cup heavy cream, chilled

     In a small skillet, over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towels. Set aside.

     In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.

     In the top of a double boiler or a medium stainless steel bowl, whisk the yolks with the sugar, cocoa, and salt for 3 to 4 minutes, or until thick and creamy. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the chocolate until well blended. Stir in the vanilla and almond extract.

     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions.

     Meanwhile, in a medium bowl, using and electric mixer set a thigh, beat the cream until stiff peaks form; chill until ready to use. When the ice cream is half frozen, fold in the whipped cream and almonds. Complete the freezing process.

Makes about 1 quart

From book The Best of Ice Cream

By Cox and Kinard

Day 8 Butter-Pecan Ice Cream

Today is my best friend’s birthday and both of us will be the big 60 this year! Her’s just happens to be before mine, hehe. You know I honestly don’t know what kind of ice cream she likes best, so I am hoping this is the one recipe she’ll enjoy! Happy Birthday Debbie! We have been friends for over 52 years, pretty cool, she probably knows me better than anyone, except my sister.

Butter-Pecan Ice Cream

Butter

1 cup coarsely chopped pecans

½ cup sugar

2 tablespoon butter

4 cups half-and-half or light cream

2 cups packed brown sugar

1 tablespoon vanilla

4 cups whipping cream

1. Line baking sheet with foil. Grease foil with butter; set aside. In 8-inch heavy skillet, combine pecans, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until sugar melts and turns a rich brown color.

2. Spread pecan mixture on prepared baking sheet; separate into clusters. Cool. Break clusters into small chunks.

3. In large bowl, combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved. Stir in whipping cream.

4. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. Stir in pecan chunks.