Coconut Ginger Macadamia Ice Cream Recipes

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BUTTERSCOTCH AND MACADAMIA ICE CREAM TRIFLE



Butterscotch and Macadamia Ice Cream Trifle image

Provided by Sandra Lee

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

1 quart vanilla ice cream
One 11-ounce package tiny butterscotch chips
One 20-ounce bottle butterscotch ice cream sauce
12 soft macadamia cookies
12 butterscotch hard candies, crushed

Steps:

  • Let the ice cream soften a bit. Work in half the butterscotch chips. When they are incorporated, swirl in some of the ice cream sauce and return the ice cream to the freezer to harden for at least 1 hour.
  • When you are ready to assemble: Take an individual trifle dish and put a cookie into the bottom, breaking it up into pieces to make it fit. Top with some sauce, then a scoop if ice cream, then some chips. Repeat until your dish is full, ending with the ice cream. Pour more sauce over the top, add some more chips, then the crushed candies.

COCONUT GINGER MACADAMIA ICE CREAM



Coconut Ginger Macadamia Ice Cream image

This is an australian ice cream recipe taken off the Food Network for the Zaar World tour contest. Sorry but i don't know any Australian recipes by myself and don't think anyone can find kangaroo to grill outside of Austrtalia!!

Provided by Jessica K

Categories     Frozen Desserts

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup whole milk
2 cups heavy cream
3 tablespoons fresh ginger, grated
14 ounces coconut milk
15 ounces coconut cream
6 large egg yolks
1/2 cup sugar
1 pinch salt
2/3 cup candied ginger, cut in small cubes
2/3 cup macadamia nuts, pieces

Steps:

  • Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan.
  • In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon.
  • Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.

Nutrition Facts : Calories 1194.7, Fat 107.1, SaturatedFat 66.8, Cholesterol 483.8, Sodium 227.7, Carbohydrate 53.5, Fiber 6.7, Sugar 42.5, Protein 16

CANDIED GINGER-MASCARPONE ICE CREAM



Candied Ginger-Mascarpone Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 quart

Number Of Ingredients 7

2 cups milk
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cups sugar
1 cup mascarpone
1/2 cup crystallized ginger, chopped (store bought or home made)

Steps:

  • In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
  • Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

GINGER ICE CREAM



Ginger Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 quart

Number Of Ingredients 7

1/3 cup water
1/4 cup packed very finely minced, pureed, or grated ginger
5 large egg yolks
2/3 cup granulated sugar
1 cup whole milk
1 cup heavy cream
1 tablespoon fresh lemon juice, or more to taste

Steps:

  • Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.
  • In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.
  • Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.
  • Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.
  • Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.

UBE-COCONUT ICE CREAM



Ube-Coconut Ice Cream image

This vibrant purple sweet potato tastes mild and vanilla-y. Houston shop Aqua S swirls ube ice cream with its Signature Sea Salt flavor to create an Instagram-friendly blue and purple cone.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 1 quart of ice cream

Number Of Ingredients 7

1 1/4 cups whole milk
1 cup ube halaya (purple yam jam)
1/2 cup canned unsweetened coconut cream
5 tablespoons cream of coconut (such as Coco López)
3/4 cup heavy cream
2 teaspoons ube extract
Pinch of salt

Steps:

  • Combine the milk, jam, coconut cream and cream of coconut in a blender and puree until smooth. Strain through a fine-mesh sieve into a medium saucepan and add the heavy cream, ube extract and salt.
  • Bring the mixture to a simmer over medium heat, whisking; simmer for about 2 minutes to thicken slightly and fully emulsify the ingredients. Remove the pan from the heat and pour the mixture into a bowl or large measuring cup. Let cool, stirring occasionally, then cover and refrigerate until cold, 1 to 2 hours.
  • Churn in an ice cream maker according to the manufacturer's directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 8 hours.

GINGER ICE CREAM



Ginger Ice Cream image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs
Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

Steps:

  • In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
  • In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
  • Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
  • Chill the mixture over an ice water bath.
  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
  • Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
  • Preheat the oven to 350 degrees F.
  • In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
  • Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
  • Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

COCONUT ICE CREAM



Coconut Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield about 2 quarts

Number Of Ingredients 7

2 cups milk
2 cups heavy cream
2 cups coconut milk
1 cup coconut flakes, toasted
8 egg yolks
11/2 cups sugar
Pinch salt

Steps:

  • Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
  • Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
  • Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
  • Churn in a standard ice cream machine.

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