A Tropical Weekend

We have officially reached the boiling point in Texas. Actually, it came much later this summer than usual, so I’ll take that as a win. In order to get myself into a cooler, more tropical state of mind, I decided to try three new recipes, two cocktails and ice cream. These are not for anyone on a diet, but are definitely a fun way to cool off.

Thanks to Joe Parris for being my film maker on my first ever Video on how to make a Lava Flow cocktail.

For this week’s ice cream I made Coconut Rum.

I forgot to take a picture of the Pina Colada Mimosas I made for Sunday Brunch. They were a fun change instead of the regular OJ or Cranberry Mimosas.

Here are the recipes! Enjoy

Lava Flow

Serves 4

8 oz Coconut Rum
6 oz White Rum
12 oz Strawberries
8 oz pineapple juice
8 oz Cream of Coconut
1 banana
2 cups crushed ice
Pineapple chunks and strawberries for garnish.

Blend the rums and strawberries for 15 seconds. Pour mixture into four highball glasses.
Clean the blender. Then blend the pineapple juice, cream of coconut, banana, and crushed ice for 15 seconds. Pour evenly into the highball glasses, directly in the middle of the strawberry mixture. Watch the magic happen. Garnish with pineapple chunks and strawberries if desired.

Coconut Rum Ice Cream

Makes 1 quart

2 large eggs
¼ cup sugar
2 cups heavy cream
⅔ cups half-and-half
1 (15 oz) can Coco Lopez
2 Tablespoons dark rum

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar until completely blended. Pour in the cream and half-and-half, and whisk to blend. Gradually add the Coco Lopez and finish with rum until blended.

Follow your manufacturer’s instructions to make the ice cream

Pina Colada Mimosas

Serves 4

½ cup sugar
1 Pineapple wedge
4 Pineapple slices
4 maraschino cherries
1 cup pineapple juice
½ cup coconut rum
1 bottle champagne or prosecco

Use the pineapple wedge to rim champagne flutes, then dip in sugar. Combine the pineapple juice and coconut rum, then divide evenly into four flutes. Top with champagne. Garnish with a pineapple slice and cherry.

And The Winner Is!

Ruth Bowlin of Memphis, TN!

You probably didn’t realize I was having another give away, but I was. In my last post I asked readers to submit their favorite ice cream recipes. My sweet college friend, Ruth, was the only one who did….so by default she is the winner of this cute little Mudpie ice cream bowl set:

Ruth, look for an Amazon delivery between August 8 – 13th

Of course, I am a winner too, because today I am making Ruth’s Mother’s Ice Cream Recipe. I added the optional bananas.

I purchased a new Tovolo “Glide-A-Scoop ice cream freezer tub since the seal on my favorite Italian Frigoverre lid has warped a little. I like the unique shape of it. Hopefully it will be my new favorite. It holds 1.5 quarts, which is the perfect amount for my Cuisinart ice cream maker. I cut the recipe below in half, and it was perfect!



Mrs. Bowlin’s Ice Cream

1 large can of Pet milk
24 oz. Whipping cream
3-4 eggs
2 c. Sugar
1 t. Vanilla
1 can sweetened condensed milk
Mix all above ingredients together. Pour into gallon container and finish filling with while milk. Add ripe, mashed bananas, if you like.

  • will need to adjust measurements for smaller freezer

Look for another book give away in August! This one will be from a local Fort Worth author.

You Scream, I Scream

WE ALL SCREAM FOR ICE CREAM!
Steve Approves of This Post!

Does anyone else love homemade ice cream as much as I do? If so, please share your favorite recipe in the comments. I would love to try it.

I have used a Cuisinart Frozen Yogurt and Ice Cream Machine for at least 8 or 9 years. Mine is the smaller 1.5 quart size. The big advantage to this type of machine is there is no churning or need for rock salt. The big disadvantage of this type of machine is that it takes a long time to make. First, the bowl needs to be frozen for a good 24 hours before using it. I am lucky enough to have a second freezer, so I just keep my bowl in it year round. The ice cream base needs to refrigerate for at least 2 hours before churning. Once the ice cream has churned, it still needs to be frozen for 2 to 4 hours before it is firm enough to eat. Ice cream this good takes patience!

I have tried numerous recipes. My two favorites are the Simple Chocolate ice cream recipe from Cuisinart and Ben & Jerry’s Heath Bar Crunch from the official recipe book.

Today I am making Simple Chocolate. My secret for success with this is using a high fat Dutch Processed High Fat cocoa powder and a good quality vanilla extract. I get mine at Penzy’s.

Here is the Simple Chocolate Recipe

INGREDIENTS
¾ cup cocoa powder, sifted (I use Dutch Processed High Fat)
½ cup granulated sugar
⅓ cup packed dark or light brown sugar
pinch sea or kosher salt
1 cup whole milk
2 cups heavy cream
½ tablespoon pure vanilla extract

INSTRUCTIONS

  1. In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
  2. Pour the mixture into the mixing bowl of the ice cream maker. Follow the manufacturer’s instructions for your machine. [Mine takes about 20 minutes to churn.] The ice cream will have a very soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Again, if you have a favorite recipe, please share!