What, you don’t have ice cream for dinner? This was actually Mother’s Day dessert, c/o my husband who knows me all-too-well, but I easily would eat it for dinner. And it’s vegetarian. And, quite possibly, the best ice cream I’ve … Read More
This Week: Grilled cheese & tomato soupPineapple fajita soft tacosFalafelLeftoversHomemade pizza I adore Thai food. I love all the spices and freshness and depth of flavor. I like to say this rice bowl is “Thai-inspired” because I’m sure it’s not … Read More
This week: Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac Roasted lemon quinoa Thai peanut noodles with tofu & veggies Roasted pineapple tacos Homemade pizza Brinner: waffles, spinach strata The way some … Read More
This week: Monday: Red Coconut Curry Noodles Tuesday: Cafe Rio Salads Wednesday: Chana masala with homemade chapati Thursday: Brinner (lemon, goat cheese & leek frittata + potato hash + homemade frozen waffles – I tell you, the best thing to … Read More
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Remember that little Pinterest Challenge? The one that ended earlier this week when I had THREE pins I hadn’t yet done? Pretty sure 50% is a failing grade however you look at it. (It’s amazing what having the entire … Read More
From our crew to yours. Me: Downeast shirt, Gap cardi, eShakti skirt, F21 tights, Payless shoes, Blue Nile earrings; bow pin made by me Husband: Bowtie made by me. I haven’t the faintest on the rest. Boy baby: Target blazer … Read More
Yesterday, we had a little Easter egg hunt with our playgroup. Aside from needing to have the egg hunt indoors since it was freezing and windy and BAH willwinterneverleave, it was adorable watching all the kiddies run around finding eggs. … Read More
We took a little trip to my beloved Philly this past weekend. Oh, how that city makes my heart sing. And N. Philly makes N sing. And dance with umbrellas. Even with the miserable rainy/snowy/haily/sleety/slushy/gucky/whycan’twinterjustbeOVER weather we had (resulting in … Read More
We don’t do a ton of pasta around these parts, mostly because I hate cooking lunch so we generally like to have enough for leftovers for the 3 of us, and a pound of pasta doesn’t usually cut it. But … Read More
As part of the Pinterest Challenge, I wanted to make this beet salad. What really caught my fancy, though, was the pairing of beets and goat cheese. For some reason, I really wanted to add “clementimes” to it, and it … Read More
What, you don’t have ice cream for dinner?
This was actually Mother’s Day dessert, c/o my husband who knows me all-too-well, but I easily would eat it for dinner. And it’s vegetarian. And, quite possibly, the best ice cream I’ve ever eaten. Counts, right?
Toasted Coconut Cream Ice Cream1 cup dried, shredded coconut
1 cup whole milk
2 cups coconut cream
3/4 cup sugar
Big pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 teaspoon vanilla extract
1. Preheat oven to 350F. Spread coconut on baking sheet and toast for 5-8 minutes, stirring frequently, until it is golden brown.
2. In a medium saucepan, warm milk, 1 cup of coconut cream, sugar, salt, and toasted coconut. Using a small knife, scrape vanilla seeds into the warm milk, then add the whole pod. Cover, remove from heat, and steep at room temperature for 1 hour.
3. Rewarm milk mixture. Remove the vanilla bean pieces. In a separate bowl, whisk together the egg yolks. Slowly pour the warm coconut-milk mixture into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan. Stir the mixture constantly over medium heat, scraping the bottom, until the mixture thickens enough to coat a spatula. Stir the remaining 1 cup of coconut cream into the saucepan. Mix in vanilla and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then churn in your ice cream maker.
