ice cream Archives • Family Around the Table

Fresh Coconut Ice Cream – Happy Memories

March 30, 2017 by 1particularhrbr 9 Comments

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Anything made with fresh coconut holds a special place in my heart. Growing up in Florida I was surrounded by coconut palms around every corner. My brother even planted a few trees in our back yard that he started from coconuts. Our Mom was not one to go through the trouble of cracking one open to use the delicious meat inside but my brother was. Even though I was a picky eater as a child (my dad would be shocked I’m a food writer), I tried coconut one time when my brother open one and I’ve never looked back. One of the many great times of my childhood. There were lots of great times as a kid, especially since I have a great brother!

So the first time I had coconut ice cream was on a trip to Fiji. It was at the Matamanoa Island Resort. Dessert one evening was coconut ice cream rolled in coconut. First, I should explain that Matamanoa is an island off the main island of Viti Levu in the South Pacific. Everything needs to be imported to the island, except coconuts. There is an abundance of palm trees on the island. Coconut ice cream seemed to be a natural. That ice cream was the nectar of the Gods. It is one of my favorite food memories, my husband’s too, and it was about 20 years ago. Funny how some memories stay with you.

My husband asked me to make that ice cream after the trip. It only took me a few years! When I told him I was making a fresh coconut ice cream at first he was excited. Then he asked me if I knew how to crack open a coconut, because he had no idea. I laughed, told him yes and proceeded to show him how. In a nutshell you take a phillips head screwdriver and poke it through the eyes on the coconut. The brown coconut, not one in the green outer shell. Once the eyes are pierced, drain the water inside into a cup and save for later. Then take a hammer and crack open the shell. Once open, you need to take a butter knife and wedge it between the meat and shell to pry it off. Then you much peel the remaining brown skin. A lot of work, I know, but you are rewarded with a delicious treat. Plus, once you’ve done it you’ll be hooked and you’ll feel like you can do anything.

Yum

Fresh Coconut Ice Cream

Ingredients

2 cans (13.5 ounce) of unsweetened coconut milk
1 cup of heavy cream
1 cup of sugar
1 cup of fresh grated coconut
Coconut or toasted coconut to garnish

Instructions

In a medium sauce pan, combine the coconut milk, cream and sugar, heat and stir until the sugar is completely dissolved. Allow the mixture to cool completely then refrigerate for at least 1 hour before churning.
Add the mixture to your ice cream maker according to manufacturer’s instructions. Mix until you reach the desired consistency.
Add the freshly grated coconut once the mixture thickens and is ready to be transferred to a freezer container.
Freeze until ready to serve, at least 1 hour. Garnish with toasted coconut or coconut upon serving.
To toast coconut: In a small skillet over low heat melt a small amount of butter (about a teaspoon per cup of grated coconut). Once melted, add coconut and stir to coat. Allow to toast (be patient) stirring occasionally, being extremely careful not to burn the coconut. Once toasted, spread out on paper towels to cool. Store in airtight container until ready to use.

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Mini Chocolate Chip Coffee Ice Cream #Choctoberfest

October 21, 2016 by 1particularhrbr 9 Comments

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I received a package of Caveman Coffee White Gold to create this recipe for mini chocolate chip coffee ice cream. I also received cacao butter but it is not used in this recipe. All opinions are my own. There are affiliate links in this post.

Today is the last day of #Choctoberfest and my final recipe uses Caveman Coffee White Gold White Gold. I’ve made mini chocolate chip coffee ice cream. The Caveman Coffee White Gold has nutty and creamy notes that lends itself to a delicious ice cream flavor. The addition of mini chocolate chips gives great texture as well as chocolaty flavor. You will definitely notice the coffee flavor but it is not overpowering. You will need an ice cream maker for this recipe. You also need to plan in advance because the mixture needs to chill at least one hour before it goes into the ice cream machine AND it needs to chill about 4 hours to overnight before serving. Making it a day in advance of when you want to serve it would be a good idea.

Yum

Mini Chip Coffee Ice Cream

Yield: About 1 quart

Ingredients

2 cups heavy cream
2/3 cup sugar
1 cup milk
1 cup Caveman Coffee White Gold coffee, cooled
1 tablespoon vanilla extract
1/2 cup mini chocolate chips

Instructions

Ad the sugar and heavy cream to a large liquid measuring cup. Whisk until the sugar is dissolved. Add in milk, coffee and vanilla. Stir to combine. Cover and chill for at least an hour.
Pour the ice cream base into your ice cream maker. Following the instructions for your ice cream maker, mix until thick and semi-frozen. Just before removing from the machine, add the mini chocolate chips for a few churns, until mixed in.
Transfer ice cream to a freezer safe container and cover. Freeze 4 to 6 hours or overnight.
To serve: Scoop into bowls and sprinkle with more mini chips, if desired.

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Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers. Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
From our Silver Sponsor Caveman Coffee White Gold: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, October 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week: The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor’s Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook’s Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket’s Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D’s Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen’s Kitchen Adventures • Kate’s Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica’s Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter’s Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen ”

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Kids Favorite Recipes #SundaySupper

July 28, 2016 by 1particularhrbr 5 Comments

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This week, the #SundaySupper Tastemakers are sharing Kids Favorite Recipes. Kids of all ages will enjoy the offerings. Do your kids or grandkids help in the kitchen? If so, many of these recipes are perfect for little helpers. Older kids can make some of the recipes on their own with little or no help. I love getting my boys in the kitchen. It a fun learning and bonding experience while teaching them an important life skill. Cooking builds confidence and gives kids a sense of accomplishment. Plus, if kids help in the kitchen, they are more likely to try what they make. Now, scroll through the recipes and get cooking.

Appetizers

Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
S’mores Cheeseball by Fantastical Sharing of Recipes

Desserts

Aunt Deborah’s Snickerdoodles by Family Around The Table
Chocolate Frozen Custard by Sew You Think You Can Cook
Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
Easy Nutella Mousse by Cosmopolitan Cornbread
Fairy Bread Funfetti Milkshakes by The Crumby Cake
Grape Juice Jigglers by Sunday Supper Movement
Gumdrop Cookies by What Smells So Good?
Homemade Cherry Popsicles by Pies and Plots
Japanese Peach Boy Ice Cream by The Ninja Baker
Mango Creamsicles by The Redhead Baker
No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
S’mores Cheesecake by The Freshman Cook
Turtle Poke Cake by That Skinny Chick Can Bake
Whoopie Pies by Monica’s Table

Main Dish

Broccoli Cheese Soup by Wholistic Woman
Corn Dog Muffins by A Mind “Full” Mom
Deep Dish Pizza Casserole by My World Simplified
Grilled Pizza Flatbread Bar by Momma’s Meals
How to Set Up a Hot Dog Bar by An Appealing Plan
Lobster Gnocchi by Caroline’s Cooking
Madison’s Shrimp Lasagna Rolls by Life Tastes Good
Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
Pasta Quattro Formaggi by La Bella Vita Cucina
Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
Spaghetti and Meatball Casserole by Cooking with Carlee
Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
Tuna Salad Grinders by Cindy’s Recipes and Writings

Snacks

Caprese Quesadillas by Simple and Savory
Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
Waffle Parfait by Our Good Life

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Patriotic Ice Cream Cones

June 20, 2016 by 1particularhrbr 10 Comments

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This post contains affiliate links. I will receive a small commission if items are purchased through the links. I love celebrating the 4th of July. Picnics, cookouts, great food and decorating with red, white and blue. This year we are celebrating at home so I decided to make these patriotic ice cream cones to hold a big scoop of ice cream. My family loves sugar cones but you could certainly make these with cake cones or waffle bowls. If you’re making waffle bowls, or waffle cones, you will need to melt more chocolate since they are quite larger than sugar cones. I first tried using white chocolate chips. I must admit, I was impatient and it seized so I turned to candy melts. I have melted candy melts in the microwave in the past with tremendous success but chose to use my Wilton Candy Melts Melting Pot that I got for Christmas. Worked like a charm. I used the bright white melts. Once they were melted I took a rubber spatula and spread the candy around the outside of the cone. I had the small, round, non-pariels but you could also easily use sprinkles. Star sprinkles would be even more festive. I found it easier to put the non-pariels in a bowl and spoon them over the cone. The coverage was better.

Yum

Patriotic Ice Cream Cones

Ingredients

1 package bright white candy melts
1 package sugar cone ice cream cones
Red, white and blue nonpareils or sprinkles

Instructions

Melt candy melts according to package directions. Using a rubber spatula, gently spread the candy onto the sugar cone. Using a spoon, sprinkle the nonpareils over the candy. Place cone, upside down, on waxed paper to set. Store in an airtight container until ready to use.

Notes

The cones I purchased had 12 in the package. I was able to make 10 decorated cones with one bag of candy melts.

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Nutty Cookies and Cream Ice Cream #JuneDairyMonth #SundaySupper

June 5, 2016 by 1particularhrbr 22 Comments

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Milk is a staple in our house. I like to say we are a family of milkaholics. We are a family of 4, with 2 growing boys, and we go through 4 – 5 gallons of milk a week. No lie. I really feel blessed that my family likes milk and are hearty milk drinkers.

I know so many who don’t like milk. It’s a concept I can’t fathom. There is absolutely nothing else you can drink with chocolate cake, cookies or peanut butter. Of course this is my opinion, but really, there is no other drink for these foods.

Florida is known for many things including citrus, tourism, sunshine, beaches and great seafood. But did you know there is a huge dairy industry too? Honestly, I had no idea and am so glad I learned this information. I like to buy my foods as close to home as possible. It’s interesting to know some of these Florida dairy facts. The more than 130 dairy farms in Florida are primarily owned (and operated) by second and third generation Holstein (the black and white cows) farmers. These farming families are committed to providing a fresh supply of quality milk that is wholesome and good for you. Not only do these hardworking families take care of their herds, they are stewards of the land and leaders in their communities. While there are dairy farms in much of the state, the leading dairy counties in Florida are Lafayette and Okeechobee and herds can range in size from 150 cows to 5,000 cows. What’s interesting to me is these counties are no where near each other. Lafayette is in the central northern part of the state and Okeechobee is lower central Florida near the lake of the same name. All of these cows, nearly 123,000 in the state, produce about 2.34 billion (!) pounds of milk a year translating to 277 million gallons of Florida-produced milk in supermarkets. Of that, at least 260 gallons goes through my refrigerator in a year. Florida’s dairy farmers are also conscientious about recycling the 170,000 tons of byproducts, including citrus pulp, brewers’ grain and whole cottonseed, that are consumed by the cows so this does not end up in landfills. Meet the Florida dairy farming families who work to bring us delicious and healthy milk.

The farmers aren’t the only hard workers. Each Florida Holstein is milked 2 to 3 times a day which yields about 6 to 8 gallons of milk. If you drink 3 cups of milk a day you will achieve your recommended daily dairy allowance plus fill up on essential vitamins and nutrients including protein, vitamins A, D and B12, the all important calcium to build strong bones, potassium, phosphorus, riboflavin, niacin, magnesium and zinc. So much “good for you” stuff packed into 8 ounces. If you’re interested in learning about a day on the Florida dairy farm you can read more about it.

Dairy products are not only for drinking. Follow this link for “home spa” recipes such as a lavender milk bath and yogurt based facial masks.

Florida dairy farmers are committed to teaching children about the health benefits of milk. Their Dairy 101 Resource Kit is an educational kit you can view online.

In our house we not only like to drink milk, we like to make ice cream with milk. I’m always trying out new flavors and the newest favorite flavor is my nutty cookies and cream. I’ve already made it twice since developing it and it doesn’t last long. What I think is really unique about this version is I lightly toast the slivered almonds to bring out an even nuttier quality. Plus, the addition of the almonds gives the ice cream a nice crunch.

Yum

Nutty Cookies and Cream Ice Cream

Yield: Approximately 5 cups

Ingredients

3/4 cup slivered almonds
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
20 regular sandwich cookies, such as Oreo, crushed

Instructions

In a small skillet over medium-low heat toast almond slivers until fragrant and just beginning to brown, being very careful not to burn. Set aside to cool.
In a medium pan, over medium-low heat combine the milk, salt and sugar, stirring continuously until sugar is dissolved. Do not boil. Remove from heat and cool slightly, about 5 minutes. Add heavy cream and vanilla. Transfer mixture to a bowl. Cover and refrigerate 1 to 2 hours or overnight.
Prepare ice cream according to your ice cream makers instructions adding the almonds and crushed sandwich cookies once ice cream nears the end of churning and has begun to set up. My Cuisinart ice cream maker makes a soft ice cream so for a firmer texture I put it in the freezer for a minimum of 2 hours before serving. It was the perfect scooping consistency.

Notes

Recipe notes: When you first taste the ice cream you may think there is an overpowering vanilla flavor. As the ice cream flavors meld, the vanilla flavor wanes. This recipe tested in a Cuisinart ice cream maker.

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