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.
- Pour ice cream mixture in a deep baking dish, something durable for the freezer.
- Put in the freezer for 30 minutes.
- 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.
- Check and stir every 30 minutes until it is ice cream. Viola! Thanks Jim!
- 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.