Still Content-Free
Maybe someday soon I'll post something with actual content, like something about our trip to P.R. Or anything else. (I know, I keep saying....)
For now, though, I wanted to get written down a recipe for chocolate coconut-milk ice cream I made last night.
Chocolate Coconut-Milk Ice Cream
This doesn't contain dairy at all (at least as far as I can tell). It's pretty good, too, although the mouthfeel is subtly different from "real" ice cream. The flavor only hints at coconut, even though I used coconut rum as well; I think if I had used Kahlua or bourbon or something else the coconut wouldn't come through at all. It's not incredibly sweet, so if you want it sweeter just add more sugar (of course). It does freeze up pretty hard, so I'm thinking I should have added more alcohol.....
-2 cans lite coconut milk
-1 can regular coconut milk
-1/2 bag (approx. 6 ounces) good-quality semisweet chocolate chips
-6 tbsp. cocoa powder
-6 tbsp. sugar
-pinch salt
-small pinch instant coffee powder, crushed up between your fingers
-1/2 tbsp. vanilla
-at least 2 tbsp. coconut rum (or use another liquor) - I used 2 tbsp., you can't taste it in the finished ice cream, and it still freezes up pretty hard. Next time I'll probably use 3 or 4 tbsp.
-salt and ice, for freezing
1. Shake all the cans of coconut milk up really well before starting; they can settle.
2. Pour one can of the lite coconut milk into a big microwave-safe bowl, and heat about 2 1/2 to 3 minutes or until hot but not boiling.
3. Pour chocolate chips into the hot coconut milk and whisk until they are melted. Add cocoa, sugar, salt, and coffee powder, and whisk until they have also dissolved in. Gradually stir in remaining two cans of coconut milk.
4. Stir in vanilla extract and liquor. Let sit until cooled to room temperature; it shouldn't take more than 30 minutes and may be even less. When cool, pour into ice-cream freezer and freeze, as they say in all ice cream recipes, "according to manufacturer's instructions."
Makes roughly 1 quart.
For now, though, I wanted to get written down a recipe for chocolate coconut-milk ice cream I made last night.
Chocolate Coconut-Milk Ice Cream
This doesn't contain dairy at all (at least as far as I can tell). It's pretty good, too, although the mouthfeel is subtly different from "real" ice cream. The flavor only hints at coconut, even though I used coconut rum as well; I think if I had used Kahlua or bourbon or something else the coconut wouldn't come through at all. It's not incredibly sweet, so if you want it sweeter just add more sugar (of course). It does freeze up pretty hard, so I'm thinking I should have added more alcohol.....
-2 cans lite coconut milk
-1 can regular coconut milk
-1/2 bag (approx. 6 ounces) good-quality semisweet chocolate chips
-6 tbsp. cocoa powder
-6 tbsp. sugar
-pinch salt
-small pinch instant coffee powder, crushed up between your fingers
-1/2 tbsp. vanilla
-at least 2 tbsp. coconut rum (or use another liquor) - I used 2 tbsp., you can't taste it in the finished ice cream, and it still freezes up pretty hard. Next time I'll probably use 3 or 4 tbsp.
-salt and ice, for freezing
1. Shake all the cans of coconut milk up really well before starting; they can settle.
2. Pour one can of the lite coconut milk into a big microwave-safe bowl, and heat about 2 1/2 to 3 minutes or until hot but not boiling.
3. Pour chocolate chips into the hot coconut milk and whisk until they are melted. Add cocoa, sugar, salt, and coffee powder, and whisk until they have also dissolved in. Gradually stir in remaining two cans of coconut milk.
4. Stir in vanilla extract and liquor. Let sit until cooled to room temperature; it shouldn't take more than 30 minutes and may be even less. When cool, pour into ice-cream freezer and freeze, as they say in all ice cream recipes, "according to manufacturer's instructions."
Makes roughly 1 quart.