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.

CAPELLINI WITH SHRIMP AND CREAMY TOMATO SAUCE

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:15 MIN

• 3 tablespoons olive oil
• 1 lb peeled large shrimp
• 3 large garlic cloves, forced through a garlic press
• 1/4 teaspoon dried oregano
• 1/2 cup sweet (red) vermouth
• 1 (14- to 15-oz) can diced tomatoes, drained
• 3/4 cup heavy cream
• 1/2 teaspoon fresh lemon juice
• 1/2 lb capellini (angel-hair pasta)

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.
• Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta.
• Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary

Pork Scallops in Creamy Sweet Chilli Sauce

Ingredients: rice, 1 onion, paprika, 2 pork scallops, 200 grams mushrooms, 3 tablespoons sweet chilli sauce, 100 ml cream, chives,

Number of persons: 2

Boil the rice according to the instructions on the package. Bake in hot oil 1 shredded onion with paprika to taste until the onion is glassy. Add 2 pork scallops cut in slices and stir fry until the pork scallops are brown. Then add 200 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 3 tablespoons sweet chilli sauce, 100 ml cream and chives to taste and heat well. Serve with rice. Enjoy!