(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks

(#7) VANILLA ROOIBOS: Tea Time

If you're a tea drinker and you've never enjoyed a cup of rooibos go get your keys and wallet because you're missing out. Rooibos tea (technically not a tea but I'm going to call it that for practicality's sake) is by far my favorite tea. The first time I had a cup it transported me back to childhood to something odd and surprising...

Does anyone remember Cupcake Dolls? This is Taffy Tammy: 

When I was little I had this doll that was scented and could turn into a cupcake. The scent was sweet and floral just like rooibos tea! Now not all rooibos teas smell like a rubber cupcake, but after that first cup I was hooked. I love trying the many variations that are out there and vanilla rooibos is #1.

Scoopsies' Vanilla Rooibos Ice Cream

4 - 6 bags of rooibos tea

1 1/2 cups heavy cream

3/4 cup whole milk

2 tablespoons nonfat dry milk powder

1/8 teaspoon kosher salt

2 large eggs

1/3 cup sugar

2 teaspoons vanilla

1.  Combine the cream, milk, milk powder, and salt in a medium sized saucepan, and stir well to dissolve.  Add tea bags and bring to a simmer over medium heat, stirring occasionally. Cover, remove from heat, and let steep. (I let it steep an hour but I'm sure 5-10 minutes would do the trick.)

2.  Remove the tea bags and warm the cream mixture over medium-low heat. Beat egg yolks with the remaining sugar and vanilla extract until thick and light yellow in color. Slowly beat about one third of the warm cream mixture into the eggs so they gradually warm up, and then add the egg mixture to saucepan stirring constantly. Continue stirring, reaching all parts of the bottom of the pan, until the mixture reaches 170°F on an instant-read thermometer or when the mixture begins to emit steam, thicken slightly and coat the back of the spoon. (You can run your finger along the spoon and it a clear line is drawn then it’s ready). This should take 3-6 minutes – be careful it doesn’t boil because you don’t want your eggs to scramble!

3.  Strain the custard through a fine sieve (if you wish) into a hot liquid storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture (no lid) until it is completely chilled (usually overnight).

4.  Freeze in your ice cream maker according to manufacturer’s instructions and then immediately transfer to an airtight storage container and freeze until hard- typically 4 hours or more.

(#5) LEMON GINGER: A Taste of Spring

 Daylight savings is here and Spring is but a few weeks away.  The pastel dresses and cute cardigans are ready to come out.  As are the light and fruity flavors that we've been waiting to make!  This lemon ginger ice cream is refreshing like a sherbet--it melts so sweetly in your mouth! 

 Spicy, sweet, and sour in one flavor!  

Recommended: Absolutely garnish your scoop of lemon ginger with berries (we put blackberries on ours!)  

Lemon Ginger Ice Cream

(yields about 1 quart)

2 cups heavy cream

1 cup whole milk
3/4 cup granulated sugar
pinch of salt
3/4 cup sliced fresh ginger
lemon zest, 4 lemons
5 large egg yolks
1/4 cup fresh lemon juice

recipe adapted from FineCooking