Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Overnight Ginger Snaps - Add Spice to Your Holiday Baking

Recently it dawned on me that many of the recipes I love contain spices-cinnamon, ginger, cloves and nutmeg, and I wondered why that is. Why do recipes for Pumpkin Pie, Molasses Crinkles, Tomato Soup Cake, Cinnamon Buns and War Cake appeal so much to me and make me recall happy childhood memories? Why do I choose these recipes over and over again?

Perhaps it has to do with aromas, with the sense of smell invoking memories. According to research I did on the internet, the word 'spice' refers to a dried seed, fruit, root, bark, leaf, or vegetable substance, and the earliest evidence of its use by humankind was around 50,000 B.C. Back then, spices were connected with magic, medicine, religion, tradition and preservation (think mummification).

During the Middle Ages, spices such as black pepper, cinnamon, cumin, nutmeg, ginger and cloves were imported to Europe from plantations in Asia and Africa, and with the discovery of the New World additional spices found their home in the kitchen. Who can imagine cooking without vanilla, allspice, bell and chilli peppers, and even chocolate? What a bland world we would live in.

So now this makes sense to me, my predilection for sharing spicy recipes and the memories each recipe evokes in me. I'll do my best to offer a variety of recipes in the future, recipes that contain no cinnamon or cloves or ginger, but not today.

Today I'm sharing a recipe for Overnight Ginger Snaps, another one of my favourite recipes that have been passed down from mother to daughter. I hope you try these-they are simple to make, oh so tasty (even the raw dough is good), and will certainly be a hit with your family this holiday season. These crisp, crunchy cookies dearly beg to be dipped into a steaming cup of coffee or tea or hot chocolate, so you may want to have the coffee brewed or the kettle on when you offer these treats to your loved ones.

Overnight Ginger Snaps

1 cup shortening

½ cup molasses

½ cup brown sugar

2 tsp. ginger

½ tsp. nutmeg

½ tsp. cloves

1 tsp. salt

2 tsp. baking soda

2 ½ - 3 cups flour

Directions

Cream together shortening and molasses. Add brown sugar, spices, salt and baking soda. Add flour last. Mix together well. Roll in long rolls, wrap in waxed paper and place in refrigerator until firm. Slice and bake in moderate (350° F) oven for 10 - 12 minutes until lightly browned.

Note: Cookie dough keeps in refrigerator for several days or can also be frozen to bake when you wish.