Creamy Coconut Ice Cream

If you have an ice cream churner, try this recipe. Serve this ice cream with chocolate shavings or incorporate chocolate chips into the ice cream itself. Alternatively, serve it as an accompaniment to something tropical... I served it with a passion fruit mousse. The acidity of the passion fruit, and the sweetness of the ice cream, balanced each other out nicely.

Ingredients
Makes 6-8 servings

200ml coconut milk
50ml milk
300ml whipping cream
30ml Malibu
100g caster sugar


Method

Place the sugar in the coconut milk and milk over low heat until the sugar is fully dissolved; allow to cool. Combine all the ingredients. Place on ice cream machine. Once churned, place in air tight container in the freezer, allow to fully freeze, and then use as necessary.

Apple Pie Ice Cream

Ingredients: 800 ml milk, 3 tablespoons apple spread, 1 egg, cinnamon,

Heat, while stirring, 800 ml milk with 3 tablespoons apple spread, 1 egg and a pinch of cinnamon. Bring just under boiling point. Let it cool completely and pour the mixture into the ice machine. Leave the ice machine on for about 30 minutes. Scoop the soft ice in a lockable bin and put it at least 2 hours in the freezer. Enjoy!

Straciatella Ice Cream

Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,

Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!

Pork Chops with Cream Cheese

Ingredients: 100 grams cream cheese, 1 shallot, 1 garlic clove, parsley, chives, 2 pork chops, salt, pepper,

Mix 100 grams of cream cheese with 1 finely chopped shallot, 1 finely chopped garlic clove, chives and parsley. Cut 2 pork chops open as an envelope and fill it with seasoned cream cheese. Season the pork chops with salt and pepper. Bake the filled pork chops to brown in hot butter. Put a little seasoned cream cheese on the pork chops. Lower the heat and let pork chops be cooked well. Serve with baked potato and salad rolls. Enjoy!

Coffee Walnut Cupcakes with Coffee Cream

Ingredients: 250 grams butter, 250 grams golden caster sugar, 4 eggs, 250 grams flour, pinch of salt, baking powder, 45 grams walnuts, 4 tablespoons strong coffee,

Number of cupcakes: 18

Preheat the oven at 160 degrees. Put in a muffin form the paper shapes. Mix 250 grams butter with 250 grams golden caster sugar to creamy. Add gradually 4 eggs and mix until pale and frothy batter. Add 250 grams flour, a pinch of salt and baking powder and mix it well. Put 45 grams chopped walnuts and 4 tablespoons strong coffee to the batter. Fill the cupcakes with the batter. Place the muffin form about 30 to 35 minutes in the oven. Let the cupcakes cool well.

Coffee Creme
Ingredients: 250 grams mascarpone, 200 grams golden caster sugar, 4 tablespoons strong coffee, 1 sachet Oetker whip it,

Mix 250 grams mascarpone with 200 grams golden caster sugar, 4 tablespoons strong coffee and 1 sachet Oetker whip it. Decorate the coffee walnut cupcakes with the coffee cream. Keep the coffee walnut cupcakes with coffee cream cold! Enjoy!

Meatballs in Mustard Cream Sauce

Ingredients: 500 grams minced beef, 1 shallot, 1 egg, parsley, salt, pepper, 2 tablespoons breadcrumbs, 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard, 3 spring onions,

Number of persons: 3

Mix 500 grams minced beef with 1 shallot, 1 egg, parsley, salt, pepper and 2 tablespoons breadcrumbs. Make small balls of this. Bake the meatballs around brown. Add 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard and 3 chopped spring onions rings. Let all simmer on medium heat for about 15 minutes. Serve with rice and broccoli, for example. Enjoy!

Cauliflower with Mustard Cream Sauce

Ingredients: 1 small cauliflower, 1 chicken breast, curry, salt, pepper, 1 garlic clove, 1 shallot, 1 tablespoon honey, 1 tablespoon mustard, 125 ml cream,

Number of persons: 2

Cut 1 small cauliflower in florest. Boil the cauliflower florest al dente in water with a little salt. Cut 1 chicken breast into cubes and season with curry, salt and pepper. Bake the diced chicken breast with 1 finely chopped garlic clove and 1 chopped shallot until the chicken breast brown. Add the cauliflower florets and stir fry about 5 minutes. Mix 1 tablespoon honey 1 tablespoon mustard and 125 ml cream. Put this mixture to the cauliflower and warm well. Serve the cauliflower for example with potatoes. Enjoy!

Peanut Butter Banana Cream Pie

This is my favorite pie of all time. No joke. It’s so quick and easy but tastes like it took 3 days to make. Easy to make it dairy free as well… just substitute tofutti cream cheese for regular cream cheese, you’ll never know the difference! (Who would’ve thought Cool Whip has no milk in it?)

Peanut Butter and Banana Cream Pie

Makes 8-10 servings (or less if you go back for 2nds or 3rds… hehe)

INGREDIENTS
1 cup vanilla wafer cookies
1/3 cup packed brown sugar
2 1/2 tablespoons melted butter or margarine
3/4 cup packed brown sugar
1/2 cup (4 oz.) cream cheese
1/2 cup peanut butter
1/2 teaspoon vanilla extract
8 oz. frozen whipped topping
1 1/2 cups (2 whole) sliced bananas
1/4 cup chocolate sundae syrup

DIRECTIONS
Preheat oven to 350Ëš F. To prepare crust, place cookies in a food processor and process until finely ground. Add 1/3 cup brown sugar and melted butter; pulse 2 or 3 times or just until combined. Press into bottom and sides of a 9-inch pie plate coated with cooking spray. Bake for 10 minutes; cool completely on wire rack. (Or, do it the easy way and buy a pre-made Nilla wafer crust).

To prepare filling, place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping.

Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Zucchini Pancakes with Basil Chive Cream

I love potato pancakes (latkes) and these were a delicious variation…. a great way to use all that beautiful summer zucchini! They don’t get quite as crispy as potatoes do, but I thought the flavor was delicious. Topped with the basil chive cream, yum! We substituted plain yogurt for the sour cream, and it was still a cool and delicious topping.

We think it’d be fun to do a “mixed veg” pancake, a little zucchini, yellow squash, sweet potato… it’d be pretty that’s for sure!

Zucchini Pancakes with Basil Chive Cream

Makes approx. 15-20. Recipe from Epicurious.

INGREDIENTS
For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste

For pancakes
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

DIRECTIONS
Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

Make pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

Serve immediately, with basil chive cream.

Chocolate Coconut Milk Ice Cream

It’s been about a year and half since I stopped eating dairy. Before then, I’d come home from work/class and indulge in a bowl of rich chocolate ice cream. Unhealthy, I know, but especially in the summer ice cream was all I needed to feel refreshed after a long day. I even had an ice cream maker (that so conveniently attaches to my kitchenaid), and made some pretty darn delicious homemade ice cream.

Since then, I’ve discovered that there actually are some decent non-dairy ice creams out there. But I still miss the rich and creamy concoction that came out of my ice cream maker. And sorry, but sorbet just doesn’t do it for me.

So when I saw this recipe for a coconut-milk based ice cream, how could I not try it? Especially in this sticky Tennessee heat.

I was a bit nervous, not being a huge coconut fan (coconut shrimp and curry, yum – but coconut contaminating my chocolate? no way). However, I do have to say that even those who despise coconut will enjoy this ice cream. The coconut flavor melts away behind the rich chocolate in the forefront, and the result is a creamy, icy treat worthy of any ice cream lover.

It was a touch icy, which I attribute to the fact that I didn’t chill the mixture enough before putting it in the ice cream machine, and it didn’t freeze as fully as I would have liked. Once in the freezer, it did form some big crystals.

But you know? I think I might have found my new afternoon refreshment. This whole dairy-free thing ‘aint so bad!

Chocolate Coconut Milk Ice Cream

Makes 1 quart. Recipe from David Lebovitz, via Mac & Cheese.

INGREDIENTS
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum

DIRECTIONS
Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.

Chill completely (at least 2-3 hours), then freeze in ice cream machine according to manufacturer’s instructions. Transfer to a freezer safe container and freeze overnight.