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Coconut Ginger Ice Cream Recipe , This is a Must Try, it is Excellent and Very Easy,great Kid Recipe

I made this dessert for my final classit to the milk. Add you nutmeg, and
in culinary school. We had to prepare asugar, and give it a good mix. You will
dessert with a four course meal, that weneed to taste it to make sure it has the
had to complete before we were able toflavor component you want. If you want
move on. We had to select out of a hat,to add more nutmeg, or ginger now would
the items we were to prepare, and do sobe the time to do so.
in a slotted time period to be graded.If you are a diabetic you could use a
We knew that we had to make a dessert,sugar substitute, or no sugar at all. I
and were allowed to bring any items intohave not tried it without the sugar, so
class that we wanted to use withinI would be interested in any feedback on
reason. I decided to bring in rock salt,this matter. I do believe that it would
coconut milk, and shredded coconut. Wework though.
always had fresh ginger, nutmeg andYou will now need to get ready for the
sugar at our disposal, so I knew that Ifun to start. You can roast of your
would have that at my disposal for anycoconut before or after. Just get a
dish. I very much believe that mysmall saute pan, and add your coconut to
instructors loved my coconut desserta pan over med to med high heat and toss
dish, due to they ate every last bite,until golden brown. Remove from pan and
and I made a perfect score.save for topping your finished ice cream
This is a great recipe, and it is verylater.
fun to make, and probably the easiest toAdd your milk ice cream mixture to the
make, too. I am glad that I am able tofirst zip lock bag and make sure it is
share this recipe with you!sealed very well. If you have a rubber
Ingredients you will need:band to go around to keep it from
1 Can of coconut milk (or) 16 ouncesflapping around this is a good thing. In
1/4 Teaspoon of fresh gingeryour second bag you are going to add
1/2 Cup of shredded coconuthalf of the rock salt, and half of the
1/8 Teaspoon of nutmegice to the bag. Next ad your 1st zip
1/4 Cup of sugar - you can go much lesslock bag with the milk mixture, and then
on the sugar if you like. Adjust it tothe rest of the ice, and rock salt. You
you taste. If you want to totally removewill then let the kids take over if they
it that is an option too. You can use aare helping you out.
sugar substitute, but follow theThis is best done outside in an area
directions on the box.that is not going to matter if things
2 Cups of rock saltget a little out of hand. You will need
4-5 Cups of cubed or crushed ice.to shake vigorously for around 5-10
4 small ramekinsminutes, or until the milk starts
2 Large zip lock bagsturning into a frozen solid. You will
1 mixing bowlthen remove from the bag of ice, and
You are now ready to make your icerock salt. Mix very gently with cold
cream. You will add in a mixing bowl thewater, and pat dry. Immediately put the
16 ounces of coconut milk. It is alwayssemi-frozen mixture into the ramekins,
best to shake the can of coconut milkand put into the freezer for about 5-10
before you open it, to get the built upminutes. Pull from freezer and add your
coconut milk fat solids incorporatedroasted coconut to the top and dig in.
back into the liquid. You will ten cutI love this recipe, and it is so fun to
off a piece of ginger and peel it, andmake. It is also one of the best
then cut it, and make a paste, and adddesserts I have ever eaten as well.



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