Yum! Thanks for sharing!
In a heavy-bottom saucepan, combine the milk, cream, ginger and salt. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F. Remove from the heat and set aside for 1 hour, then strain the mixture into a bowl, pressing on the ginger to extract all the liquid. Return the custard to the pan and reheat to 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking…
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are you ready for a blast to the past? i haven’t thought about malted milk balls in years. i really remember them from my childhood, and found a recipe for malted milk ball ice cream in Martha Stewart’s american food cookbook. i adapted the recipe to use my basic vanilla ice cream recipe, but took Martha’s hints on the flavor profile. boy, is this recipe spectacular. i really enjoy making my own ice cream in my cuisinart ice cream maker, because i can control the ingredients. if i want to use fat-free half and half, i do that, and don’t feel that i sacrifice the flavor of the ice cream at all. but, i have found that some of the richer ice creams just can’t have substitutes, and most of the chocolate ice creams require eggs.
but this creamy, chocolate ice cream does not. and wow, is it ever fabulous. it…
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Thanks for sharing this recipe. I can’t wait to try it!
It sounds (and looks) so yummy!
Chocolatey, coconutey, vegan, delicious. This ice cream is surprisingly creamy and smooth and it’s perfect for my non-dairy-eating friends. It’s from the beautiful Bi-Rite cookbook, Sweet Cream and Sugar Cones, which I really love, but their usual dairy ice cream base involves lots of egg yolks. To switch things up, I tried this no-egg, no-dairy recipe using coconut cream (you can also use coconut milk), and it’s excellent yet very simple and quick to make. It’s inspiring me to want to try all kinds of non-dairy recipes – using banana puree or coconut milk or nut butters, there are a variety of ways to create creamy cold treats without milk or cream.
Chocolate Coconut Ice Cream:
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The holiday season is a wonderful time of the year! Many people take time out of their busy schedule to help those in need at Christmas time. To join in, Fendalls of Ogden is doing a Blanket and Coat Drive to help provide these items to the Ogden Veterans Shelter. Sherri, the owner, will be collecting the donations from Dec. 1 – Dec. 24. Her goal is to collect 100 coats and 100 blankets. Everyone who donates will receive a free ice cream cone. So please stop in and donate whatever you can! Thank you so much for your help. Have a great holiday season and a wonderful new year!
Great recipe for a sweet tooth craving!
I just got back from a 5-day family trip. We celebrated Thanksgiving in sunny Mexico! It was a good thing too because the week of Thanksgiving, it sucks to be at the grocery store. Anyway —there were ten of us on this trip and we all stayed in a 3-bedroom suite. Before we arrived at the hotel, we made a stop at the market to pick up some groceries. One of which was instant coffee since we didn’t know if the hotel would provide any. They did but only for a couple of days, as the coffee they provided were samples. The hotel wanted us to purchase coffee at their on-site market. Thank goodness for instant! We got a big jar of it which we didn’t finish so I volunteered to take the leftovers home. Since I wasn’t really a fan of instant coffee, I thought it would be great…
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I love the way that this was written. It makes me want to wrap my hands around a warm mug. This cocoa just sounds delicious! And I never would have thought to use honey?!
It’s fall, and that nip is in the air that beckons for something to wrap your hands around in the cold, wet mornings we’re soon to have. Not cider. Save that for the upcoming yuletide. Coffee? That’s the standby, the drink you use to brace yourself for work meetings you don’t want to attend.
You need something more substantial. Something chocolate. However, rather than down those Kit Kat miniatures you have squirreled away in your pantry, I humbly suggest a cup of hot cocoa. But not just any cuppa cocoa.
Rachel and I have re-tooled hot cocoa in our home. It begins with an eclectic blend of local and/or Free Trade ingredients put in a pair of mugs Rachel made in her high school ceramics class: Organic Pastures raw milk or organic pasteurized milk, locally produced honey, and Dagoba cocoa powder.
We’ve written of our milk choice here: Milk in the raw, no pasteurization, nor homogenization. Just milk from cow, placed in…
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