Every now and then, it becomes a lazy weekend at Hootin' Holler. The most ambitious thing I did all day was order a pizza from Papa John's and that doesn't happen too often. As a matter of fact, I have ordered "pick up" pizza twice in the last ten years. My usual habit is to make my own pizza at home, which I must say, I do a pretty good job with my Fine Cooking pizza dough.
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| Lots of Coupons! |
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| Ready to enjoy.....but.... |
I used the internet site to order this pizza. The time...about 420PM for a pick up at 530P. I suspect that the pizza was made as they received the order. When I pick up, the pizza was "cool"...but the pizza remained flavorful.
Pizza will be ready at 530 this evening and I was feeling guilty about my lack of effort, I decided to make one of my favorite ice creams. Cuisinart makes an ice cream maker that is so easy, you can make ice cream out of most anything, including any cooked pudding. Here is my Chocolate-Coconut Ice Cream that is so easy and so good. For years, I have been so impressed going to up scale restaurants and they serve exotic and flavorful ice creams. Most are done in house and I know why...it is EASY. I would sell my selections for eight bucks a scoop! Enjoy....
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Chocolate Coconut Ice Cream
Ice Cream
2 egg yolks
1/2 c sugar
1 tb cornstarch
1/4 c cocoa powder
1 1/2 c heavy cream
1 1/2 c milk
1 ts almond extract
1/2 c flaked coconut
In medium sauce pan, add egg yolks, sugar, cornstarch and cocoa powder. Whisk completely to combine.
Add heavy cream and milk. Whisk to combine. While constantly stirring with wooden spoon, bring to a slow boil and cook until slightly thickened. Remove from heat and add almond extract. Place in chilled area for two hour or until completely cooled.
Using your Cuisinart Ice Cream maker, add the chilled chocolate custard to the rotating bowl. Instructions will be included with Cuisinart Ice Cream maker available at Williams/Sonoma.
Freeze for 15 to 18 minutes, until the custard is the consistancy of soft serve ice cream. While machine is running, slowly add flaked coconut and continue until machine slows and is ready to stop.
Remove ice cream from freezing container and transfer to a container of your choice. Do not store ice cream in the freezer bowl. Freeze until ready to serve.
Bon Appétit!
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.88 **
Chocolate Coconut Ice Cream
Ice Cream
2 egg yolks
1/2 c sugar
1 tb cornstarch
1/4 c cocoa powder
1 1/2 c heavy cream
1 1/2 c milk
1 ts almond extract
1/2 c flaked coconut
In medium sauce pan, add egg yolks, sugar, cornstarch and cocoa powder. Whisk completely to combine.
Add heavy cream and milk. Whisk to combine. While constantly stirring with wooden spoon, bring to a slow boil and cook until slightly thickened. Remove from heat and add almond extract. Place in chilled area for two hour or until completely cooled.
Using your Cuisinart Ice Cream maker, add the chilled chocolate custard to the rotating bowl. Instructions will be included with Cuisinart Ice Cream maker available at Williams/Sonoma.
Freeze for 15 to 18 minutes, until the custard is the consistancy of soft serve ice cream. While machine is running, slowly add flaked coconut and continue until machine slows and is ready to stop.
Remove ice cream from freezing container and transfer to a container of your choice. Do not store ice cream in the freezer bowl. Freeze until ready to serve.
Bon Appétit!
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.88 **
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| A Tasty Treat!! Chocolate Coconut Ice Cream |
Bon Appétit
and
Enjoy YOUR Wonderful World!
3 comments:
Mr. Bill,
We all need a “Down Day” every now and then. I just save mine up and call them “Snow Days”, lol. Anyway, the ice cream recipe sounds delightful and I will have it handy the next time I get the ice cream maker out. I have toyed with the idea of getting the Cuisinart Ice Cream Maker you speak of but as of yet have not gotten up the courage to get it. Mainly because I “love” ice cream, not just a great fondness but real lustful love. I could eat ice cream for breakfast, lunch and dinner and then have it for desert. And don’t let me get anywhere near self serve soft serve ice cream, it’s not a pretty sight, trust me!!!
I personally think, as your recipe uses, that cooked custards make the best ice cream. And by all means when I come for a visit to “Hootin Holler” fell free to serve ice cream with all meals (wink, wink, nudge, nudge), lol. – gary
That ice cream looks wonderful!
You got it Gary!! I could eat ice cream for every meal too.
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