Tropical Ice Cream Kiwi Strawberries And Coconut Food

TROPICAL KIWI ICE POPS

Steps:

• Stir coconut milk and sugar together in a bowl.
• Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth.
• Pour blended mixture into ice pop molds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.

COCONUT ICE CREAM WITH TROPICAL FRUITS

Steps:

• Pour the coconut milk into a pan and heat gently. Remove from the heat. Put the sugar and egg yolks in a large bowl and whisk together until pale and the mixture leaves a trail when the whisk is lifted. Slowly add the coconut milk, stirring all the time with a wooden spoon. Strain the mixture into the rinsed-out pan or a double boiler and cook over low heat for 10-15 minutes, stirring all the time, until the mixture thickens enough to coat the back of the spoon. You may find that the mixture starts to separate, and if it does, simply whisk it vigorously until it is smooth again. Do not leat the mixture boil or it will curdle.
• Remove the custard from the heat, stir in the dry unsweetened coconut, then let cool for at least 1 hour, stirring from time to time to prevent a skin from forming. Meanwhile, whip the cream until it just holds its shape. Keep in the refrigerator until ready to use. When the custard is cold, add the coconut rum, if using, and mix well together.
• If using an ice-cream machine, fold the cold custard into the whipped cream, then churn the mixture in the machine following the manufacturer's instructions. Alternatively, freeze the custard in a freezerproof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the custard into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream. Return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing.
• To prepare the tropical fruits, thinly slice and put in a large shallow dish. Sprinkle sugar and coconut rum, if using, over the fruit, then cover and let chill in the refrigerator for 2-3 hours before serving with the ice cream.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)

Steps:

• Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
• Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
• In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
• Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
• Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
• Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
• Cool the mixture completely. Process the mixture according the ice cream machines instructions.

STRAWBERRY-COCONUT ICE CREAM CAKE

Steps:

• Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
• Put 1 pound hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3/4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
• In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1/2 cup at a time, until well incorporated. It's OK if a few swirls remain.
• Pour into an 8-inch springform pan about 3 inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
• Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
• If using springform pan, unmold frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.

TROPICAL ICE CREAM

Steps:

• Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
• Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.