Coconut Ice Cream with Honey Lime Strawberries

Fourth of July was crazy hot.  Temp=99 degrees. Heat Index= 105+ After spending the day in the sun at our Annual Fourth of July event at the pool and then grilling out for a BBQ with our neighbors it was nice to kick back and have this scrumptious deliciousness.  Before the craziness of the day started, while the rest of my house was still snoozing - I made the coconut ice cream in my new Kitchen Aid Ice Cream attachment.  After throwing it all in the ice cream maker, I just ran it for a little and froze it until we were ready for the yum yum.  So Worth It!!! Stay tuned for more ice cream this summer as I plan to use it ALOT.  I did not change one thing in this recipe.  It is perfect as is.

Recipe from: Nobile Pig


Ingredients:

Ice cream
1 cup whole milk
1-3/4 cups (or 14 oz can) creme of coconut
1-1/2 cups heavy cream
Honey-Lime Strawberries
2 pounds strawberries, hulled and halved
1/4 cup plus 1 Tablespoon clover honey
1 teaspoon lime zest
Juice of one lime

Directions:
1.  Don't forget to freeze your ice cream container.
2.  For the ice cream, blend milk and creme of coconut together in a blender before adding it to the ice cream maker.
3.  Pour in heavy cream and turn on ice cream maker. Keep it going until the cream mixture is thick, about 30-40 minutes. Remove ice cream from the ice cream maker bowl and place in appropriate container in the freezer; at least 4 hours.
4.  Before serving the ice cream, you need to make the topping.  Wash, hull and halve strawberries. Set aside.
5.  In a small saucepan combine honey, lime zest and juice. On a low flame just until honey is melted. Pour over strawberries and toss. Once cooled, spoon over ice cream and serve.

Salted Caramel Ice Cream

I always thought making ice cream was hard.  This was a cake walk.  No pun intended.  This is delicious and even my daughter loved it.  The salt definitely did not turn off the kids.

You really don't need an ice cream maker to make ice cream.  Just freeze a glass bowl before you start.
  
Adapted from Epicurious
Ingredients:
1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Directions:

1.  Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. This takes 8-10 minutes.
2.  Add 1 1/4 cups heavy cream and stir until all of caramel has dissolved. There will be chunks of sugar still left.  You can filter this later and leave the chunks to show it's home made.
3.  Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
4.  Bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.
5.  Whisk eggs in a medium bowl, and add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan with caramel and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens up and coats back of spoon (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.
5.  Pour custard into frozen glass bowl or freezer ice cream container.  Stir mixture and the freeze custard.  Once frozen transfer to an air tight freezer container.