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July 05, 2006
Parfait Report Card
Okay, the Coconut Milk Ice Cream I made for the grandangels was a hit. At least with the older one, who is who really needed to like it. Grandangel #2, who loves to help Granny cook, assisted in the making, but declared "Granny, this ice cream we made tastes a little wierd!" By which he meant that it didn't taste like his normal "white" ice cream. Grandangel #1 scarfed his down straight away and I can attest, having done the taste test on it myself, that it's yummy. Not to mention filled with really good fats.
Here's the recipe for those who want to make it:
1 (14-ounce) can premium coconut milk
1 (5 ounce) can premium coconut milk
4 ounces original (non sweetened) rice milk (or half and half for the dairy tolerant)
1 cup dextrose powder (or 2/3 cup sugar or granular Splenda)
6 egg yolks
2 teaspoons pure vanilla extract
1. Carefully read your manufacturer's instructions for the ice cream freezer you intend to use. If necessary, properly pre-chill the churn container and have the machine ready to go.
2. In a saucepan, combine the two cans of coconut milk and the rice milk (or half and half) and stirring occasionally over low heat, slowly bring toward a simmer, until the first tendrils of steam begin to rise from the surface.
3. Meanwhile, in a separate bowl, beat the egg yolks with the dextrose, sugar, or Splenda until light yellow.
4. When the coconut milk mixture sends up a little steam, temper the egg yolks by slowly dribbling about 1/3 cup of the hot coconut milk into the beaten egg mixture, whisking all the while. Add another 1/3 to 2/3 cups of the hot coconut milk mixture, whisking constantly. Then add the egg mixture back into the coconut milk pot, whisking, and heat all until the mixture reaches 170 to 175 degrees (or begins to thicken slightly and coats the back of a wooden spoon).
5. Remove from heat, add the vanilla and stir to combine.
6. Quick chill by pouring the ice cream base into a gallon zip bag, sealing, and immersing in a pan of ice water until cool enough to put into refrigerator. Refrigerate for up to a day or use after quick chill to make ice cream. When ready to make, follow the manufacturer's instructions for your ice cream freezer.
The taste is only faintly coconut-y, very rich, and quite yummy. We had made a batch of purely dairy (half and half and heavy cream instead of coconut milk) vanilla ice cream with Splenda and although it was yummy, I'll have to say, the grandangels' batch was just as yummy and had all those great coconut milk lauric acid benefits.
I have to say that the Flag Wavin' Parfaits were scrumptious either way! Give it a try. Throw a little protein powder in it and you could make some dandy Protein Power shakes out of leftovers...or even feel good about dessert again!
Posted by mreades at July 5, 2006 10:04 PM
Comments
I noticed that you added heavy cream to your coconut ice cream recipe, but I thought your Grandson couldn't have dairy products. I'm confused. I also don't eat dairy products due to casein intolerance, so I was hoping for a dairy free ice cream recipe.
COMMENT from MD EADES: You've got a good eye; actually that's a typo. In his casein-free version, instead of the heavy cream I used rice milk. I made an adult version using 2 cups half and half, 1 cup heavy cream and splenda. Both were delicious, both had a good mouth feel, but I personally liked the dairy version better taste wise.
Thanks for catching my mistake.
Posted by: Nancy at July 6, 2006 09:10 AM
Thank goodness for a dairy free ice cream!!! Dairy products stop my weight loss EVERY TIME. I don't seem to be "allergic" in the traditional sense, just can't have it and continue to lose.
Thank you for posting this recipe.
COMMENT from MD EADES: You're quite welcome. We just entertained friends tonight with it, with the addition of about 1 cup of fresh peach puree and 1/2 cup of chopped fresh peaches. It was great!
Posted by: Shayne at July 7, 2006 06:39 PM
I'm confused. What is the recipe for the dairy version? You mention in the first comment that you used 2 cups half and half and 1 cup heavy cream.
How does that fit into the recipe above with 19 oz Coconut milk and 4 oz Rice milk? Do you just swap out the coconut and rice milks with the Cream and Half and Half and leave the rest of the recipe as is?
Thanks!
COMMENT from MD EADES: Yes, essentially, you replace the 23 ounces of coconut/rice milk with 24 ounces of dairy. You could actually use all coconut milk, if you wanted by putting another 5 ounce can of coconut milk in place of the rice milk. I just happened to have the rice milk on hand when I was making it and it worked out well. What you're looking for is 3 cups of liquid, which in the dairy version, I used 2 cups of half and half and 1 cup of heavy cream. You could use all half and half, if you preferred it less rich. Enjoy.
Posted by: Matt at August 17, 2006 11:26 AM