Sunday, May 23, 2010

Strawberry Brownie

Rating: ****

I made this ice cream for Dad's birthday. He had requested strawberry, but he also likes things with chocolate in them, like mint chip and moose tracks, so I thought this would be a fun combo.

The strawberry part is straight out of Ben & Jerry's, page 54. Then Cheryl made some brownies and I put pieces in shortly before the ice cream was done. I ought to have measured how much I used, but I think it was only around the amount of two generously-sized brownies. I tried to use mostly edge pieces, though, since they were a bit more solid and less likely to break into crumbs. It's still worth using fairly big chunks, though. :-)

Tuesday, May 11, 2010

Coconut Ginger

Rating: ****
Nickname: "Flying Down to Rio"

For the coconut base, I decided to take Ben & Jerry's sweet cream base #1 and then roughly substitute coconut milk for the cream. ("Roughly," because a 14-oz can of coconut milk is about 1 2/3 cups, and then I just used milk to finish off the necessary 3 cups of "dairy.")

In contrast, I noticed later that B&J actually have a coconut recipe in the book, but they make the whole sweet cream base plus the coconut milk. I assume that'd make it a bit less strongly coconuty and less sweet. But I like how this version turned out.

The coconut flakes add texture, but aren't necessary for flavor. For ginger, we used uncrystalized Buderim ginger, diced up tiny. (If they're too big, they're too chewy.)

Here's the recipe:

2 eggs
3/4 c. sugar
1 14-oz can of coconut milk
1 1/3 c. milk
1/4 c. coconut flakes
1/4 c. (generous) diced ginger

Whisk the first four ingredients together and put in the ice cream maker. Add the last two towards the end, when it's thickening up.

[About the nickname: "Flying Down to Rio" was the first Fred Astaire & Ginger Rogers film, so it had ginger in it, and I assume there are coconuts grown in Rio de Janeiro. Best I could do on this one, anyway. :-) ]