The Sunday Recipe: Vanilla Coconut Milk Ice Cream

Vanilla Coconut Milk Ice Cream

Last summer I made coconut milk ice cream but the recipe called for using raw eggs. Well, my daughter and I both got very sick with what seemed like Salmonella poisoning. I decided to try again but follow the directions for a cooked custard vanilla ice cream.

Ingredients

  • 2 cans coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a medium saucepan, on medium heat, stir the coconut milk gently but continuously until all solids have dissolved and the mixture is steaming, but not boiling.
  2. Remove from heat and set aside.
  3. Separate the eggs and refrigerate the egg whites for another recipe.
  4. Whisk or stir the egg yolks and maple syrup together.
  5. Drizzle the warm coconut milk into the egg yolk and maple mixture while stirring vigorously to temper the eggs.
  6. Return the mixture to the saucepan and heat over medium heat, stirring continuously, until steaming.
  7. Continue to heat for another five minutes, stirring to prevent scorching on the bottom. (If you start to seeing boiling, remove from heat immediately.)
  8. (If you have a candy thermometer, you can check to make sure the mixture reaches 160, but if you keep stirring for five minutes after it starts to steam, you’re pretty safe.)
  9. Remove from heat and mix in the vanilla and salt.
  10. Cool then refrigerate for about 8 hours.
  11. Freeze according to ice cream freezer directions or place into a shallow dish and into the freezer for several hours, stirring once an hour until it firms up.
  12. I found two containers from take out food worked pretty well for this and were easy to scoop out of when the ice cream was frozen.

The Friday Poem: Solutions

The Sunday Recipe: Peach Cobbler with Coconut Flour

Peach Cobbler with Coconut Flour

This is a nice simple cobbler based on an apple dutch baby. I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. If you don’t have a cookie scoop, just use a spoon. I used one jar of Dole peach slices in juice, drained, for the peaches, but frozen or fresh should work just as well. I have just laid them out in the pan, but this time I tried dicing them for ease of serving. I don’t think it made a big difference, to be honest.

Ingredients

  • 2 ½ cups of peaches, diced
  • 2 tablespoons of unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon (optional)
  • 4 eggs
  • 1 cup of milk
  • 1/2 teaspoon of salt
  • 1 cup coconut flour

Directions

  1. Preheat the oven to 375 degrees.
  2. Spray or grease a deep-dish pie plate or a 9 by 9 deep casserole.
  3. Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
  4. Dump the peaches into the prepared dish.
  5. Drizzle with 2 tablespoons of maple syrup. (You can use honey or even sugar if you prefer.)
  6. Sprinkle generously with cinnamon.
  7. In a large bowl, whisk the eggs.
  8. Add in the milk.
  9. Sieve the coconut flour with the salt, to remove any lumps.
  10. Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
  11. Drop by spoon or cookie scoop onto the peaches.
  12. Flatten a little.
  13. Bake for 30 minutes.
  14. Allow to cool before serving with whipped cream or vanilla ice cream, if desired.

The Friday Poem: Haiku 4/30/21

The Sunday Recipe: Chocolate Raspberry Coconut Milk Custard

Chocolate Raspberry Coconut Milk Custard

This is one I make often, mostly for myself but my family doesn’t seem to mind. It’s gluten and dairy free, plus refined sugar free.

This time I don’t think I put enough water in around the ramekins, but no matter how poofed it gets, once it’s chilled, it is still delightful creamy goodness.

I use full fat coconut milk in this but I don’t see why it wouldn’t work with light. Just don’t try it with the cartons of coconut milk, I don’t think that would be the same.

I don’t mind the seeds in the raspberries but if they bother you, try frozen cherries.

This recipe is also easy to cut in half and I often do that to make it easier because then I can just use a square tin and four ramekins. I even bake it in the toaster oven on the front porch in the hot weather.

If you give it a try, let me know how you like it.

Ingredients

  • 1 can (approximately 13.5 ounces) canned coconut milk
  • 4 eggs
  • ¼ cup maple syrup
  • 3 tablespoons cocoa powder
  • 1 tablespoon tapioca flour/starch
  • 1 teaspoon vanilla extract
  • 8 ounces frozen raspberries (about 3 tablespoons per ramekin)

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the 8 ramekins into a roasting pan or baking dishes.
  3. Put a layer of raspberries in the bottom of the dishes.
  4. Heat 4 cups of water for a water bath. You may need more if the pan is big.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!

The Friday Poem: April Sun Snow Shower

The Sunday Recipe: Potato Rosti Pizza

Potato Rosti Pizza

This is based on Potato Rosti Quiche by Nadiya Hussain. You can find the original recipe here https://thehappyfoodie.co.uk/recipes/nadiya-hussains-potato-rosti-quiche.

The first time I made this, I made it to her directions, though I left out the chives. I had to increase her baking time for the quiche quite a bit, by ten minutes. It turned out “okay” but I didn’t love it, so I started making some changes.

First off, I replaced the wheat flour with potato flour, to make it gluten free. Then I halved the salt she called for. I replaced the pie plate with the bigger pizza tin to get a more roasted potato flavor. (I also peeled the potatoes.)

Next time I might try smoked paprika and increasing the baking temp to 425 and reducing the cooking time by half for the crust. Experimenting is how we find our new favorite recipes!

Ingredients

Crust

  • 12 ounces white potato, peeled and grated
  • 12 ounces sweet potato, peeled and grated
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 3 tablespoons potato flour
  • 1 large egg, beaten, to mix with the grated potatoes
  • 1 large egg to brush on crust after baking for 25 minutes

For the filling

  • 3 large eggs
  • ½ cup plus 2 tablespoons whole milk
  • 5 ½ ounces extra sharp cheddar, grated
  • small handful fresh chives, chopped (optional)
  • freshly ground black pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Generously grease a metal pie pan with a rim.
  3. Grate the potatoes, wrap in cheesecloth or thin fabric, and squeeze out any excess moisture. (I got 1/3 cup of moisture out of mine, may vary by potato age.)
  4. In a large mixing bowl, toss the dried potatoes with the salt, paprika, garlic, onion and flour.
  5. Add the egg and mix through well.
  6. Press the mixture onto the pizza pan.
  7. Bake for 25 minutes.
  8. Brush the base and sides with the beaten egg, filling in any gaps that might have appeared.
  9. Bake for another 5 minutes.
  10. While the crust is baking, grate the cheese and set aside.
  11. Mix the milk and eggs.
  12. Chop the chives.
  13. When the crust is baked, pull out and distribute the grated cheese evenly over the surface.
  14. Pour the egg and milk mixture over that.
  15. Sprinkle with chives and some fresh grated pepper.
  16. Bake for 20 minutes.
  17. Allow to cool for 10 minutes before serving.

The Friday Poem: Joy, Hope, and Adversity

The Sunday Recipe: Vanilla and Peach Coconut Custard

Vanilla and Peach Coconut Custard

This is a simple custard with just a few ingredients that comes together quickly and is gentle on the stomach.

Ingredients

  • 1 cup of full fat canned coconut milk
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons tapioca flour
  • 1 ½ teaspoons vanilla extract
  • 2 peach slices, frozen or canned, for each ramekin, diced

Directions

  1. Preheat oven to 375 degrees.
  2. Place the four ramekins in a square baking dish, metal or glass work.
  3. Put one layer of chopped peaches in the bottom of the dishes.
  4. Heat 2 cups of water for a water bath.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a bullet blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!

The Friday Poem: Electrical Conversion

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