Friday, July 16, 2010

Coconut Milk Ice-Cream!

I like this ice-cream either as "plain" vanilla, though really vanilla is hardly plain to me! The sweet vanilla bean background to the coconut is pretty damn awesome. I use a splash of sugar free torani vanilla bean flavor syrup, but if you want to be more dogmatic you could use a real vanilla bean and some honey, or as  little sugar as you like.

The strawberry version is equally good. I used to use a thawed, mashed up bag of frozen trader joe's strawberries per 2 cans of coconut milk with 1 tbs torani syrup, but since we've moved and there are no trader joe's, but there are lots of wonderful local farms I just chop some fresh berries, however many we happen to have or tastes good. If you use enough berries there is no need for sweetener.

The blueberry binge from last week has luckily not set off any major problems or continued binging, but I have found lots of delicious new treats featuring our leftover bounty. I am going to freeze several pounds on a baking sheet and them keep them in the freezer in a ziplock bag for future use in icecream (just tossed in the mixer with the coconut milk like the strawberry version) or, possibly heated for a bit to make them warm and syrupy and put the mess over some nice cold vanilla coconut ice-cream. (mmmm) Have I mentioned how happy I am having the fab pesticide free blueberry farm so close? Have I? Maybe we'll go picking more tomorrow...

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