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13
COCONUT ICE CREAM
Makes about ten ½-cup (125 ml) servings
²⁄³
²⁄
²⁄
cup (150 ml) sweetened coconut
flakes
²⁄³
²⁄
²⁄
cup (150 ml) granulated sugar
1
cup (250 ml) lite coconut milk
(do not use regular)
½
teaspoon (2 ml) coconut extract
½
teaspoon (2 ml) pure vanilla extract
1
cup (250 ml) whole milk
1¼
cups (300 ml) heavy cream
Place the coconut flakes, granulated sugar,
lite coconut milk, and both extracts in jar of
a blender in that order. Blend on high speed
until smooth and homogenous, about 40 to
50 seconds. Transfer to a bowl and stir in
the milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 206 (62% from fat) • carb. 18g • pro. 2g
• fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg
• calc. 49mg • fiber 0g
PUMPKIN SP’ICE
CREAM
Makes about ten ½-cup (125 ml) servings
1¼
cups (300 ml) whole milk
¾
cup (175 ml) packed light or
dark brown sugar
1½
tablespoons (25 ml) molasses or
dark corn syrup
1¹⁄³
1¹⁄
1¹⁄
cups (325 ml) pumpkin purée
(solid pack pumpkin)
1
teaspoon (5 ml) cinnamon
¾
teaspoon (3.75 ml) ginger
¹⁄
8
¹⁄¹⁄
teaspoon (0.5 ml) freshly ground
nutmeg
1½
cups (375 ml) heavy cream
1
teaspoon (5 ml) pure vanilla extract
Place 1 cup (250 ml) of the milk in jar of a
blender with the brown sugar, molasses,
pumpkin purée, cinnamon, ginger, and
nutmeg. Blend on high speed until smooth
and homogenous, about 30 seconds.
Transfer to a bowl and stir in the remaining
cold milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups or cones, adding mix-ins while
dispensing.
Nutritional information per serving:
Calories 217 (58% from fat) • carb. 21g • pro. 2g • fat 14g
• sat. fat 9g • chol. 53mg • sod. 35mg
• calc. 85mg • fiber 1g