Jan 4, 2012

Freeze your New Years Eve...My kind of fun!

Foodbuzz is a great place to browse when you are interested in getting inspiration from other foodies. But let me give you  very heartfelt warning...Do. Not. Go. When. Hungry! You can kiss that New Years Resolution good-bye right away if you do. It is seriously worse than going grocery shopping hungry. I come up with so many recipes I want to make and how I would modify them. Then my grocery list begins...Rum. Heavy Cream. Sugar...I digress.

Today one of the top 9 on Foodbuzz caught my attention. Ms Bosslady at Mind Over Batter shared her recipe for Coquito Ice Cream. Before I go further, let me share with you a picture from her blog. This will explain exactly why it caught my eye and has managed to keep it.


I mean, WOW! (thanks for the picture, I don't think I could capture it any better. Its cold. Its textured. It looks amazing!!)

So that reminded me that with a nice stipends I received last month, I planned to buy the ice cream maker attachment for my KitchenAid Stand Mixer. No, I have not yet. Its still a little chilly, but I'm thinking this little frozen drink might be exactly what I need to move me in that direction. I mean, the alcohol has to add some warmth, right? But lets look at this a little further...I'm not sure I can wait. I might need to make this tonight!

Then I began to remember that I don't know how to make ice cream. I remember from growing up that Granny would make Strawberry Banana ice cream in her old ice cream maker. I remember her needing cream, sugar, strawberries, bananas, vanilla and ice. But aside from that, I've never actually made it. So I Googled it. I love Google! And, I came up with a Wiki site that not only includes wording for each step, but also pictures. I love pictures. I can't screw up pictures. Even better, there are several ways mentioned and a video. I didn't know you could make ice cream in a bag or a ball, did you?

I'm not going to post every method, but I will tell you how to make it in a freezer and you can visit How to Make Ice Cream by Jim to see the rest. This method is great with a custard recipe or if you are desiring a smoother ice cream.
  1. Pour ice cream mixture in a deep baking dish, something durable for the freezer.
  2. Put in the freezer for 30 minutes.
  3. Check the mixture and when it starts to freeze at the edges, take it and stir it with a spatula until your arms are about to fall off, or until all the ice crystals are broken up. I think this would be a good time to bring out the hand mixer.
  4. Check and stir every 30 minutes until it is ice cream. Viola! Thanks Jim!


Now he also left a few tips just to help you be more successful at your first attempt making home-made ice cream.
  • If you prefer to keep that diet resolution, use milk instead of heavy cream and splenda with you mixture.
  • Flavor combinations are limitless. Chocolate syrup is a great basic option. Add fruits, nuts, whatever your favorate combinations might be. I think i'm going to add some mini candies. Extracts can also be purchased to add flavors.
  • Blueberries can be added as well. Crush them first. Whole blueberries become hard blueberry rock bombs instead of mixing nicely with the ice cream, fyi.
  • If you want to use the stand mixer, like I plan to, put the canister in the freezer overnight. Then put straight on the mixer. Add the mix while the canister is still VERY cold. It cuts down on the ice crystals and produces a smoother ice cream.


Thanks Jim and Ms Bosslady! Y'all have been gems today. You've also given me my first real craving of 2012, and no I'm not pregnant. I just love ice cream!

For Ms Bosslady's Receip for Coquito Ice Cream, See below:
  • 1 cup evaporated milk
  • 1 cup coconut milk
  • 2/3 cup sweetened cream of coconut (such as Coco Lopez)
  • 1/2 cup sweetened condensed milk
  • 1 cup heavy cream
  • pinch of salt
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • healthy pinch freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 5 1/2 tablespoons white Puerto Rican Rum ( I used Bacardi)
  1. In a small saucepan combine evaporated milk, coconut milk, sweetened cream of coconut, condensed milk, heavy cream, salt, spices and vanilla extract. Stir to incorporate and over low heat bring to a simmer.
  2. While the milk mixture is simmering prepare a bowl of ice water. Over that bowl of ice water place a smaller bowl with a fine mesh strainer over the top.
  3. In a separate bowl whisk the egg yolks until they are smooth. Once the milk mixture has simmered, slowly pour a small amount over the egg yolks to temper them, whisking constantly. Continue whisking and pour the rest of the mixture into the bowl. Return the entire mixture to the saucepan and cook, stirring constantly over medium heat until the mixture thickens slightly and coats the back of a wooden spoon (about 170-175 degrees F), or about 3-4 minutes.
  4. Pour the custard through the mesh strainer into the prepared bowl. Allow the ice water to chill it completely. Add the rum and stir until fully incorporated. At this point you can either place in the refrigerator to steep and develop flavor or you can freeze in an ice cream maker according to the manufacturers instructions.
Makes 1 quart of ice cream.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)

2 comments :

Mary Marantz said...

Oooh this looks amazing!

M:)

Sherra said...

Thanks Mary! I couldn't agree more!!

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