Archives for posts with tag: dessert

So we made something for the gluten-free friends, what about the vegans? This  recipe was inspired by two things: 1.  a few years ago BlueBunny Ice Cream put out a coconut cream pie limited edition that was absurdly addictive. Seriously, my dad and I killed a 1/2 gallon in like 2 days. 2. i’ve been intrigued by the thought of avocado as an ice cream base ever since I saw Marcel make Bacon & Avocado ice cream on Top Chef.

""

Avocado Coconut Ice Cream

Read the rest of this entry »

Advertisements

Two desserts, six ingredients. This could NOT be any easier.

Mango Moscato Granita

  • 2 very ripe mangoes OR in a pinch, 1 1/2 cups canned mango nectar (in the ethnic aisle at most big supermarkets)
  • 1 bottle of Moscato wine
  • Splash of lemon juice and zest of lemon and lime

If using fresh mango, puree until smooth, then mix in lime juice and zest. If your mangoes are underripe or not sweet enough, add a handful of turbinado sugar or a tablespoon of honey.  Carefully pour in the sparkling wine and mix gently until well blended. Don’t overmix and definitely don’t try to shortcut by pouring the wine in the blender with the mango; you’ll lose all of that lovely carbonation. Pour into a shallow dish and freeze until solid, preferably overnight. Just before serving, scrape portions with a fork. The ice crystals will break and you’ll get these delicious and very pretty granules begging to be scooped by your favorite spoon.Granita is a quick and easy snack for kids too, they like to do all the scraping. For a kid-friendly (or non-drinker friendly) version, sub out the wine for 1 c water and 1/2 c orange juice.I realize that I deviated almost immediately from the format I outlined in my second ever post, so lets try this again. Let me know if it’s helpful :
Color: Bright orange
Flavor: Sweetness of fruit and wine, acid from wine and citrus, depth of flavor as mango puree lingers on the palate.
Texture: Icy, granulated, slight graininess from zest
Mouthfeel: Melts evenly across the tongue, slightly thicker than a juice

Coconut Lime Sorbet

  • 1 can cream of coconut
  • Juice of 2 limes, zest of 1 lime
  • 2 cups of water

2 cups of water seems like a lot but trust, it’s necessary.  I once tried to cut back to 1 cup hoping to get a creamier base but the flavors are just too too intense. It was like someone shoved a whole lime in my mouth and threw coconuts at my head.

Now is usually the part where I would put everything in The Dream Machine (aka my ice cream maker), but I’ve been remiss in not addressing those who don’t own a self-churning machine.  When I was a kid my dad made amazing fresh fruit sorbets with just an ice cube tray and a blender. It requires some planning ahead, but is super do-able if you don’t want to buy extra equipment.
Mix all ingredients and pour into ice cube trays or a shallow dish. Freeze overnight or until totally solid. There will be some separation of the juice and the coconut cream, and if you look closely, you’ll notice that there are massive ice crystals. The reason that churned ice cream is so smooth and, y’know, creamy, is that the constant motion keeps ice crystals from forming. Pop your coconut cubes out (or dig out chunks from the dish with a butter knife) and throw into the blender. Blend until smooth then back into the freezer for a couple of hours. You have to work fast – if it melts to liquid before you’re back int the freezer you’ll have to blend all over again.

Color: Milky white with green flecks, slightly translucent
Flavor(s): Coconut is most prominent, lime acid will cut through the sweetness as it melts across the palate. Coconut will linger.
Texture: Not as heavy as a milk or yogurt base. Slight granulation from the zest.
Mouthfeel: coconut cream coats the tongue a bit.

I like to serve these side by side garnished with a slice of orange and a mint leaf. Even in the dead of winter you can close your eyes, take a bite, and feel the sand beneath your feet and the island breeze in your hair.

I took this pic at 6am. Ice cream for breakfast!

My first time flying solo! For a dessert anyway. I came up with this one based on previous ice cream making adventures and common sense, no instructional recipe to follow but the inspiration is Shake Shack’s Coffee & Donut Custard. From what I’ve read, it’s a creamy coffee base with chunks of cake donut. In previous recipes it was more coffee-heavy with coffee grounds adding texture. The Shack always seem to offer it on a day of the week when I can’t / don’t want to trek uptown, so I decided to make my own. My goal was a creamy base with really intense coffee flavor and cake donut mixed throughout. Originally I went for a chocolate and a toasted coconut donut, but then I ate the coconut one (haha).
Lets do this!

Read the rest of this entry »

%d bloggers like this: