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Vanilla Coconut Ice Cream (non-dairy)

Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days

Ingredients

Notes
1 Gallon Coconut Milk, Unsweetened In dairy cooler at Publix
2 cups Sugar Original recipe calls for “organic cane sugar (sub to half with agave nectar or maple syrup).” Note: may affect texture???
3 ½ Tbsp Vanilla Extract
3 Tbsp Whiskey (Bourbon is fine) See untested alternatives below
1 Box Ice cream (rock) salt Note: No real saving on salt or ice in the freezer for the ½ recipe, since the machine still needs to churn with the same ice cold outer mixture.
2 bags 20 pounds ice

Instructions

  1. Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
  2. Churn in the ice cream freezer until it stops, in about ½ hour.
  3. Let sit and harden in the freezer for ½ hour, before removing from the freezer.

Culinary Tradition:   USA, special diet

My rating: 4 out of 5 stars
****

COMMENTS:

  •  Not bad. Everyone liked the recipe.
  •  Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
  •  There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
  •  The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.

OTHER UNTESTED SUGGESTIONS:

  •  The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
  • This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
    • Churn less than capacity, to incorporate more air when churning; or
    • Add corn starch; or
    • Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
    • Add one Tbsp pectin (Publix, Sure-Gel Pectin)

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Bumblebee pie (variation of Bumbleberry pie)

Based on Dundee Arms Inn Bumbleberry Pie, as printed in the Sun Sentinel Broward Edition, 24 Aug 2016.1  I made some minor changes.  The ORIGINAL (Dundee Arms) recipe is indicated in red footnotes.

Prep: 25 minutes, plus chilling Bake: 55-60 minutes Makes: 8 servings

Continue reading “Bumblebee pie (variation of Bumbleberry pie)”

  1. Ken Haedrich includes this pie from a Prince Edward Island inn in his book “Pie.” That recipe includes fresh rhubarb and strawberries (1 cup each, sliced), but we chose to use all berries, adding blackberries and increasing the amounts of other berries ↩

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Old Fashioned Raisin Pie

This is one of my favorite pies. It is simple and highlights the main ingredient--raisins!

Recipe: Old Fashioned Raisin Pie

Summary: Easy, delicious recipe. Some people1 will tell you raisin pie represents the high water mark of the American cuisine. This is another recipe popular in Northern Indiana in the mid 20th century (and probably a lot earlier).2

Ingredients

  • 1 box raisins (15 ounces)
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 cups of water
  • Top and bottom pie crusts

Continue reading “Old Fashioned Raisin Pie”

  1. Tom Truex ↩

  2. Raisin pie was called “funeral pie” by some people. My mother-in-law, who grew up near Pittsburgh from the 1920’s, was the only person I could find who knew about this alternate name. In fact, her source was having seen it in an old cook book. In researching the matter further I discovered the Old Order Mennonites and Amish (and probably others) applied the description “funeral pie” to raisin pie. It seems the ingregients required for this simple pie were non-seasonal and usually on hand. So a pie could be whipped up on short notice, should a friend or relative pass away without giving any advance notice. The pie could also remain out, without refrigeration, as visitors visited the home of the mourning family during the course of the day. I found one source who claimed raisin pie / funeral pie does not need to be refrigerated. I’ve never tested this claim, and don’t think it merits a test. Common sense suggests raisin pie might withstand a day without refrigeration better than other types of pie — but leaving a pie out on the counter indefinitely is asking for trouble, not to mention insects.

    The black appearance of raisin pie filling also matches the somber mood of the typical funeral.

    This recipe replaces the raisin pie recipe posted on April 18, 2010, which is identical except for the addition of this footnote.

    ↩

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