This creative, and unique recipe was submitted to us by Nicole Hopping from California for the Great American Ice Cream Challenge. She says “I loved how coconut and lemon complemented one another so I swapped my recipe’s traditional heavy cream with coconut cream, then added lemon juice and zest. The experiment was an instant success and now my family asks for it every summer!”
Just a few ingredients, and a couple steps, and WA-LA, you have yourself some Coconut Lemon Ice Cream!
2 14ounce cans coconut milk (coconut cream)
3 tablespoons lemon zest
¾ cup lemon juice (about 3 lemons)
2 teaspoons vanilla
10 tablespoons raw honey
7 egg yolks
1/8 teaspoon salt
1. Place coconut milk, lemon zest, and juice in a large bowl. Mix well and set aside.
2. Place honey, egg yolks, and salt in a large saucepan. Cook over medium low heat for 3-5 minutes, stirring constantly.
3. Pour directly into the coconut milk mixture. Beat with an electric mixer for 3 minutes.
4. Pour the mixture into your ice cream machine bowl and follow the manufacturer’s directions. Freeze the ice cream immediately after churning.
Each month we choose someone to be featured as our Home Cook Spotlight. We pick this person based on their enthusiasm for Rodelle and different recipes they have created inspired by our products. This month we’ve chosen William An of Cooking, Not Only For Adults. He has created an incredible recipe using our Herbs de Provence and Vanilla Extract. It is a very creative and sweet twist on a traditional Bolonese recipe.
8 oz of Spaghetti (about half of the box of 16 oz pasta)
Half of a 16 oz package of Ground Pork
2 Italian Style 4 cheese sausages taken out of the casing
1/2 jar of Prego Chunky Garden Tomato, Onion, and Garlic
5 tablespoons of Balsamic Vinegar
1 small white onion
8 Oz. Of Sliced Mushrooms
1 tablespoon of Rodelle Herbs De Provence Seasoning
1 teaspoon of chili powder
2 teaspoon of Rodelle Pure Vanilla Extract
Salt and Pepper to taste
To make things easier blend all the spices and seasoning in one bowl before cooking.
1) Saute onions, and mushroom with olive oil for 5 minutes or until onions and mushrooms are cooked, add the spices and seasoning.
2) Cook The Pasta while your sauce is cooking. Bring water up to a boil, and add salt to taste, then add your pasta, and cook depending how long an your pasta brand.
3) Add your meat to your onions and mushrooms. Cook the meat, then deglaze the pan with your Balsamic Vinegar.
4) Let the sauce simmer for 5 minutes on low then add your tomato sauce.
5) Add Rodelle Pure Vanilla Extract to the sauce. ( not strange, balances out the flavors I promise you)
6) Simmer on low for another 5 minutes, stirring occasionally.
7) Take the pasta out of your water with a pair of tongs into you dish, add a ladle full of sauce on top, garnish with chopped basil, and you done!!
Hope you enjoy!!
Here is an amazing ice cream recipe that was entered into The Great American Ice Cream Challenge! It is such a great summer recipe idea because it’s a fact- there’s no such thing as too many S’mores! Thank you Heather, from North Carolina for your entry!
“I made two pans of s’mores brownies; they are rich, delicious, and begged for creamy vanilla ice cream. So I chopped up one pan on a whim, froze the brownie chunks, and added them to my homemade vanilla ice cream with a thread of sweet graham cracker crumbs running through. Instant hit.”
Below is the phenomenal recipe that Heather entered in case you’d like to make this creative recipe sometime too!
½ pan of S’mores Brownies
2 cups cold heavy cream
2 cups cold whole milk
¾ cups sugar
2 teaspoons Rodelle vanilla extract
pinch of salt
Cut the brownies into small bite-sized cubes. Place them in a container, cover, and freeze.
Whisk together the heavy cream, whole milk, sugar, vanilla, and salt until the sugar has dissolved.
Pour the cold mixture into the canister of an ice cream machine and churn according to your manufacturer’s instructions. Ours was a thick soft-serve consistency after just over an hour.
Empty the vanilla ice cream into a large bowl. Add the frozen brownie pieces and fold/stir them in to evenly combine.
Pour the ice cream into containers, cover tightly, and freeze for at least 2 hours.
You CAN eat the ice cream right away after churning, it just won’t be a hard dipped ice cream. Still delicious though!
Recipe for S’mores Brownies is included in the link.