Coconut Ice Cream With Grand Marnier Apricot Sauce Recipes

APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE

Steps:

• To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
• Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
• For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
• Heat the peanut oil in a deep fryer to 375 degrees.
• Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
• Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
• Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.

APRICOT SAUCE

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

GRAND MARNIER APPLES WITH ICE CREAM

Steps:

• In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
• Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE

Steps:

• Make ice cream:
• Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
• Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
• Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
• Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
• Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
• Make sauce:
• Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
• Serve ice cream with sauce.

GRAND MARNIER ORANGE SAUCE

Steps:

• Mix butter and sugar heat in microwave oven on high for 1 minute.
• Add cream, Grand Marnier and orange zest.
• Heat for 2 minutes stir and heat for 1 more minute.
• Add orange food coloring for eye appeal stir.
• Serve warm.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
• Taste and add more Grand Marnier, if desired.
• Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Divide fruit among 8 stemmed goblets.
• Top with sauce and serve.
• Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.