mango "sticky rice" ice cream

I just realized that I never posted last year's Miss Mary's Ice Cream Crankin' submission. (Also vegan for the Veg)

Mango "Sticky Rice" Ice Cream**
**Sorry no pics, it was eaten way too fast

mix together and heat over medium low heat until small bubbles begin to form and batter begins to thicken:
2 cups coconut milk
2 cups rice milk
1 1/2 tsp kosher salt
1 cup sugar
2 tbs arrowroot starch

add and let steep for 5 minutes:
1 tsp jasmine pearl tea

Strain tea out and cool batter in fridge overnight, or in freezer for 4 hours or so.

toast 1/2 cup coconut (about 5 minutes at 350F)

Chop one ripe mango into 1/4" dice and put in freezer.

Make the ice cream according to your ice cream makers directions. During the last few minutes of freezing add the mango and toasted coconut, to taste.

Wow your friends with the fact that this ice cream is vegan.

Salted Coconut Caramel ice cream

Since the Veg's last day of work was Friday, I made her the long-awaited coconut milk caramels as part of her going away present. For those, I dipped in dark chocolate* and sprinkled toasted coconut on the top. I had some of the caramel left, and Miss Mary's Ice Cream Crankin' was coming up, so Salted Coconut Caramel Ice Cream, seemed like just the ticket.

Salted Caramel Ice Cream (vegan)**
**pictures to follow when it comes out of the freezer

2 cans coconut milk (approx. 4 cups)
1/3 cup brown sugar
1/3 cup sugar
3/4 teaspoon kosher salt
3/4 teaspoon vanilla

Coconut caramels (recipe below)

heat 1 can of coconut milk over low heat with the sugars and salt until the sugar and salt melts. take off heat and add in the other can of coconut milk and the vanilla. Stir to combine and chill.

Once chilled (I stick my batter in the freezer for a few hours), churn according to your ice cream makers directions.

When frozen, alternate layers of the ice cream with the caramel sauce.

Coconut caramels (or coconut caramel sauce)
2 cans coconut milk (approx. 4 cups)
1/3 cup corn syrup
1/3 cup sugar
1 teaspoon vanilla

In a sauce pan combine the combine 1 1/3 cup coconut milk with the sugar and corn syrup. Over medium / medium high heat bring to up to a boil, without stirring, and then cook to 245 -250 deg F, stirring occasionally to prevent burning. The mixture will darken significantly during this time.

Add 1 1/3 cup coconut milk and again cook to 240 deg F, or so.

Add the last 1 1/3 cup coconut milk and cook to 220 deg F for caramel sauce or 235 deg F for soft caramels.

Off heat add the vanilla.

I found that this is different than using true cream, as there is a higher fat to water ratio with heavy cream. This mixture takes a while to get up to temp and stirring will lower the temperature of the mixture.

* Dipping the caramel's in chocolate is key for the summer weather in GA. Since coconut oil melts at a low temperature, the caramels will get very "soft" (read spread everywhere) and the outer chocolate shell keeps them in a manageable piece. To dip the caramels, cut into pieces and freeze, take a few of the pieces out at a time and dip into the chocolate.

Chocoholic heaven aka Vanilla Cream Brownies

I'm sure you're asking yourself, why would something I declare is chocoholic heaven begin with the word "vanilla". The reason is quite simple, a layer of vanilla cream tucked in between a dense dark brownie and a layer of semisweet ganache, give this brownie an edge over pure dark chocolate madness (which I have been known to create). It adds a bit of sweetness and allows the ganache and brownie to play off of one another rather than compete. But, be forewarned, the cream does not make this brownie kids play, it is still on the dark and rich side. Even I can only eat one, although a second is awful tempting...

So try it for yourself.

Vanilla Cream Brownies

Brownie base (modified from "the Fannie Farmer Baking Book" by Marion Cunningham)
preheat oven to 350
grease and flour or spray a 8x8 pan

Melt over low heat:
4oz unsweet chocolate - do yourself a favor and use the good stuff
1/2 cup unsalted butter

Take off heat and add and stir until combined:
1 and 1/2 cups sugar
1 tsp vanilla extract

Add in (after making sure the mixture is not hot)
2 eggs

mix well and add in 1/2 cup GF flour with xanthan gum (or for you wheaties out there 1/2 flour) mix well one last time

Pour into prepped pan and bake for 35-45 mins, until the brownies are slightly underbaked as all good brownies should be.

While the brownies are baking prepare the ganache:

Bring to a boil:
1/2 cup of cream

take off heat and slowly mix in:
8oz of semisweet/dark chocolate (or a combo thereof )

once well mixed add in:
1 tablespoon of butter
mix well to combine

Pour into a bowl and lay a piece of plastic wrap directly on the ganache and allow to cool completely

Last make the vanilla cream:

To 1cup powdered sugar add:
1/4 cup very soft (or melted butter)
1tablespoon vanilla extract
mix well

add milk as needed to get to a thick, but spreadable consistency

Once the brownies are cool put it all together:
Top the brownies with the vanilla cream and 1 cup of the ganache
Put in the fridge to set the top for 15 to 20 mins and then cut into squares