Curry Coconut Ice Cream

For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.

1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine

1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.

2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.

3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

NOTE:
Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.

You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂

 I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.

(from  https://golubkakitchen.com/recipes/)

 

The Ultimate Crispy Baked Onion Rings (GF)

Amazingly easy to make, throw in oven and they’ve not that greasy feeling afterwards!  They have a light, thin crunchy coating that is seasoned well. This method gives you perfect (and healthy) baked onion rings!  

Ingredients
parchment paper.
1 large sweet onion
Olive Oil Spray

FOR THE DRY MIX
½ cup Arrowroot Powder (or cornflour but not low carb then) or grind quinoa and a spoonful of cornmeal  together
2 tsp Paprika
1.5 tsp Salt
1 tsp Onion Powder
1 tsp Garlic Powder
1.5 tsp Sugar (optional)

FOR THE WET MIX
½ cup Coconut Milk (or other milk – must have regular milk consistency)
1 Egg (or 1 level tablespoon of cornstarch)

1. Heat your oven to 400 degrees.
2. Mix together all the dry ingredients in a medium sized bowl.
3. Mix together the two wet ingredients.
4. Slice the onion to make rings that are about ¾ of an inch wide. Peel the skin from each ring and carefully separate the rings from each other.
5. Line a baking tray with parchment paper.
6. One at a time, take each ring and dip it into the wet mix. Then drip it into the dry. Coat it well, but make sure to tap all the excess back into the bowl. Place the ring on the baking tray.
7. When all the rings are ready, spray the rings with olive oil spray. You want to coat them, but not get too much. Flip them over and spray the other side.
8. Pop them into the oven. Check them after 9 or 10 mins and flip them over. Cook for an additional 4 mins or so. 9. Take them out and serve them right away.

NOTE FROM OTHERS:

  • I spritzed on some truffle oil before baking. Best gf onion rings ever!

* I served them on top of my green casserole

*Because the dried onion & garlic power bother my stomach, I added minced garlic to the wet mixture. This was an awesome recipe!

*  I had a little trouble coating them completely with spray; there were still some flour spots.
A: You just have to give them a good spray. I try to spray from one angle and then another if I missed a whole bunch. Mine never get completely covered, but they seem to work well anyways.