Almond Joy Ice Cream

Guys, I usually don't brag. Well, maybe I do about a few things- like my Beatles knowledge, or my encyclopedic TV theme song memory. But in the kitchen I am most definitely not a bragger. After years of blogging here and trying hundreds of recipes I'm just as slow with a knife as I was when I started. Recipes regularly take me longer than the estimated time. I regularly have recipes that just don't come out how I'm hoping. But, this time I'm gonna brag. And really, I don't have a right to because I didn't come up with this recipe myself, but every time I taste this dish I just can't believe it came out of my kitchen. Or, more aptly, my freezer. Sometime back I came across a recipe for Quick Coconut Ice Cream with Roasted Cherries and tweeted about wanting to make it. Now that warm weather is most definitely here in Texas it felt like the right time to pull out the ice cream maker and tick this one off the to-cook list. Cherries however are still rather costly right now. Instead I thought I'd go in the direction of one of my favorite candy bars, and I chose toasted almonds, toasted shredded coconut, and Ghiradelli 60% cacao chocolate chips. If you have an ice cream maker, and no aversion to the flavors of coconut, almonds, or chocolate then you need to make this ice cream NOW. In fact, I'm gonna have a bowl when I'm done with this post. It's the second batch I've made in as many weeks. I'm hard pressed to imagine ever making another flavor of ice cream again. But of course I will, because who doesn't want to eat lots of yummy ice cream? And I'll need lots of yummy ice cream to share on here!

Almond Joy Ice Cream
Adapted from The Kitchn; Makes 1.5 quarts

1 14 ounce can coconut milk
1 cup cream
1 14 ounce can sweetened condensed milk
Pinch of salt
Sliced almonds
Shredded sweetened coconut
Ghiradelli 60% cacao chocolate chips, roughly chopped

• Preheat oven to 350 degrees. Toast sliced almonds and shredded coconut for 5 minutes, tossing once or twice during.
  
• In a large bowl, whisk together the sweetened condensed milk and cream until very well blended. Add coconut milk and salt and mix until well blended again. Pour mixture into your ice cream maker and follow your machine's instructions to complete.
• Add your mix-ins according to the instructions of your ice cream maker.

My notes: I use slightly less than 1/4 cup of each mix-in. Once the almonds and coconut are toasted I transfer them to a bowl to cool. Once they're cool I add the chocolate and pop it in the fridge so that they'll be a little cool when I add them to the soft ice cream. Before making the ice cream I also pop the coconut milk and sweetened condensed milk into the fridge for awhile so that the ingredients are already cold when they go into the machine. These steps aren't absolutely necessary, just helps things come together. My machine's instructions say to mix your ice cream for 25-30 minutes. I typically run mine 25, and I add the mix-ins at the 20 minute mark. Your newly made ice cream should spend at least 2 hours in the freezer to firm up, longer if possible. And remember that homemade ice cream melts quickly since there aren't any preservatives in it!

Chocolate Glazed Doughnuts

Last week I knew I was going to have a long weekend ahead of me. I had an English paper due the following Monday that I hadn't even started, and I had a three page math review to complete. I knew I was going to have to take action if I didn't want the entire weekend to be a bummer. That action was making donuts. How could I not find at least one bright spot if there were donuts involved? I used my usual trick for the doughnut part. I decided I wanted to try a chocolate glaze this time. Some googling led me to a recipe that I had most of the ingredients on hand for, and it turned out pretty well. I didn't have any milk, but I did have some leftover cream in the fridge, so I used that. I used a little too much really. My glaze wasn't so thin that it just ran right off, but it never quite developed the thin top layer that most glazes do. I'll know to restrain myself a little when it comes to the dairy next time. I'll also cut the whole recipe in half. I had a lot leftover, especially since I only made 6 doughnuts this time, reserving some of the biscuits for bacon and eggs the next day.

Chocolate Glaze
Recipe from Emeril Lagasse; Makes 2-3 cups

1/4 cup cocoa powder
1 cup powdered sugar
5 tablespoons milk

• In a small bowl, combine the cocoa powder and the powdered sugar. Add in the milk and whisk until smooth.
• After letting the fresh doughnuts drain on a paper towel for a moment, dip the top of a doughnut into the glaze. Set on wire rack. I topped two small plates with sprinkles and coconut flakes and dipped some of my doughnuts and doughnut holes in them for a little extra fun.
  

Coconut-Pineapple Loaf Cake

Well, things are still progressing slowly at the house but I had some good motivation to give my new kitchen a work out recently. I signed up to make a dinner for Josh's boss during her recovery from surgery and I of course wanted to go all out. You gotta impress the husband's boss, right? I wanted to make something that felt fresh and healthy to help cheer her up and help her on the road to wellness, and since I would be making the same meal for us I wanted to make sure it was something we love too. I know the family enjoys Mexican food, so I made a batch of my favorite guacamole, some cilantro-lime rice and a big pan of vegetable enchiladas. I decided I'd like to make something for dessert too and settled on this Everyday Food cake that I'd had on my to-bake list. We still don't have permanent internet at the house, so uploading pics is not something I can get around to yet. I was too busy cooking to take pics anyway. Photo via Martha Stewart.

Coconut-Pineapple Loaf Cake
Recipe from Everyday Food; Serves 10















1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

My notes: I added 1 teaspoon of vanilla and used a can of pineapple "tidbits", which are smaller than chunks but larger than crushed. I think the slightly smaller pieces of pineapple made the loaf easier to cut. Also, I cooked my cake about 75 minutes after reading several reviews on Martha's website about undercooked results. This cake was really delicious and the flavors worked well together without anything being too dominant. I think I'll definitely make this again.