Let's Dish With Linda Lou

Where You Taste The Love

Coconut Vanilla Sorbet

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When you’re looking for a cool treat that’s light and refreshing, you need to try my Coconut Vanilla Sorbet.

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Tip: Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

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Prep Time: 30 minutes for churning
Inactive Prep Time: 49 hours
Yields: 4 servings
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to chill (refrigerate before going into the ice cream machine)
3). 24 hours to freeze the sorbet mixture.
Total Time: 49 hours 30 minutes
Equipment: ice cream machine, large mixing bowl, mesh sieve, paring knife, 1 (6-quart) saucepan, 2 (1-quart) plastic containers with a tight-fitting lid, ice cream scoop

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

Ingredients:
2 (13.5-ounce) cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves extra for garnish
a pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. *Scald the coconut milk stirring occasionally. You want to make sure all the sugar is dissolved. Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture for 24 hours.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30 minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place it into the freezer for 24 hours.

Place your dessert glasses in the freezer for 30 minutes before serving. Remove the Coconut Vanilla Sorbet from the freezer for 10 minutes before serving. Scoop the Coconut Vanilla Sorbet into the dessert glasses. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

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Homemade Vanilla Bean Ice Cream

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Just got a new toy! So let’s make some #icecream. I’m starting out with my favorite flavor, Homemade Vanilla Bean Ice Cream.

I scream, you scream, we all scream for ice cream!

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Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

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mint

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Prep Time 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 to 2 minutes
Churn Time: 20 to 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, large mixing bowl, 1 (3-quart) saucepan

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1/4 teaspoon Kosher salt
1 vanilla bean caviar (reserve the pod(s))
1 teaspoon of pure vanilla extract
A fresh sprig of mint for garnish

Note: Place the ice cream bowl attachment in the freezer the night before.

Directions:
In a saucepan over medium-low heat add heavy cream, granulated sugar, Kosher salt, vanilla bean caviar, and vanilla bean pod. Heat the cream mixture just until the sugar has completely dissolved, 1 to 2 minutes. To test, take a clean finger and dip it into the cream mixture. Rub your two fingers together and if you feel no grittiness then the sugar has completely dissolved. Remove the pan from the heat, add vanilla extract, whisk to combine.

Pour the mixture into a large bowl, through a strainer to catch the vanilla bean pod and any sugar that may have not dissolved completely. Next, refrigerate for a least 2 hours before pouring it into your ice cream maker.

Follow the manufacturer’s instructions for your machine for the time it takes to complete, usually between 20 and 30 minutes. Remove the ice cream, which is at the soft serve stage, and place it into a resealable quart container. Transfer the ice cream to the freezer until the ice cream hardens to the consistency you like. That’s it! You now have Homemade Vanilla Bean Ice Cream #icecream.

Serve the ice cream in your favorite ice cream dish with a sprig of fresh mint.

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French Vanilla Cupcakes

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I can’t say this enough, your local grocery store offers so many varieties of box cake mix to choose from and they’re all really good. The brand of cake mix I’m partial to is the Duncan Hines French Vanilla. All you have to do is to add a few of your own secret ingredients and Voila!

If you’re looking for an easy dessert to make, my French Vanilla Cupcakes will work in a pinch!

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Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 16 to 19 minutes
Decorating Time: 5 minutes
Total Time: 49 minutes
Yields: 24 cupcakes
Equipment: 2 (12 ct.) non-stick muffin tin pans, 2 large mixing bowls, whisk, 2 small bowls, hand-held electric mixer, 1 (1-quart) saucepan

Ingredients:
2 (16.5-ounce) boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2/3 cup of vegetable oil, divided
2 cups of water, divided
1/2 cup of ricotta cheese, room temperature, divided
2 tablespoons of pure vanilla extract, divided

Topping:
2 sticks (1/2 pound) of butter, unsalted and melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon

Directions:
Preheat oven to 350-degrees F.
Start by spraying the muffin tin pans, liberally, with a non-stick cooking spray. Lightly flour each of the muffin tins.

In a large mixing bowl add the eggs, water, vegetable oil, pure vanilla extract, and ricotta cheese, mix to combine. Slowly add the cake mix into the wet ingredients whisking together until moistened, about 30 seconds.

Switch to a hand-held mixer. Beat on medium speed for about 2 minutes. Pour cake batter into the first muffin tin pan.

Repeat the process to make the second box of cake mix.

Bake in the center rack of the oven for 16 to 19 minutes. Note: Add 3 to 5 minutes to bake time for dark or coated pans. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool cupcakes in the pans on a wire rack for 15 minutes before removing.

Topping:
Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small mixing bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, whisk to combine.

Take a cupcake and dip the top into the warm melted butter and then into the cinnamon-sugar mixture, place back onto the cooling rack. I promise you won’t be able to eat just one of my French Vanilla Cupcakes because they are so darn good.

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