Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.

Name

E-mail

facebook Canyon News twitter Canyon News

Canyon News

Bel Air News

Beverly Hills News

Brentwood News

Hollywood Hills News

Laurel Canyon News

Los Angeles News

Los Feliz News

Malibu News

Melrose News

Pacific Palisades News

Santa Monica News

Sherman Oaks News

Studio City News

Topanga Canyon News

West Hollywood News

Westwood News

Woodland Hills

Celebrity News

State News

National News

World Headlines

Deaf News

Entertainment

Film

Television

Music

On the Industry

Star Gazing

St. John's Confidential File

Theatrical Musings

Life & Style

Miller Time

Pets

Food

Books

Features

Travel

Gardening With Tony

Sports

UCLA: Keeping It Bruin

Baseball

Basketball

Football

Hockey

Point of View

Labor Week

Ramblings



Chrystal's Recipe Corner

Brown Sugar Coconut Ice Cream
Posted by Chrystal Baker on Aug 28, 2011 - 4:51:33 PM

LOS ANGELES—Summer’s heat is here, and it has made itself known. Cool off with homemade ice cream. This one just happens to be vegan, which may appeal to the specialty eaters in your life. Creamy coconut milk and coconut cream combine with sweet brown sugar to create a thick frozen treat. The slight tang of lemon juice and spice of ginger add a tiny spark to each spoonful. This is an eggless ice cream recipe. If the coconut milk and coconut cream are very cold prior to mixing everything together, you can reduce the chill time to less than an hour before churning.

Brown_Sugar_Coconut_Ice_Cream.jpg
'Cool off with homemade ice cream. Photo courtesy of DuoDishes.com

Brown Sugar Coconut Ice Cream ”“ Serves 8
15 ounces coconut milk
20 ounces coconut cream
3/4 cup brown sugar
1 tablespoon vanilla
1/4 teaspoon kosher salt
1/2 teaspoon fresh lemon juice
1 1/2 tablespoons fresh ginger, finely minced

1. In a medium bowl, whisk together the coconut milk, coconut cream, brown sugar, vanilla, salt and lemon juice until well combined. Cover the bowl with plastic wrap and place in the freezer for 30 minutes.

2. Remove the bowl from the freezer, uncover and, using an electric mixer, beat the liquid mixture for 2-3 minutes. Cover the bowl again and place in the coldest part of the fridge to chill for at least two hours or up to overnight.

3. Pour the chilled liquid into your frozen ice cream maker and churn according to the appliance’s instructions. Scrape the mixture into a freezer-safe container and slide into the freezer to set for at least 1-2 hours should you desire a thicker consistency.



 

Cliffside Malibu

-------------------------

-------------------------

 

Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.