Thursday, October 30, 2008

Guilty Pleasures

Green market items don't necessarily equal healthy items. Oh sure, you can get your salad greens and bean sprouts and wheat grass juice, but you can also get ice cream and cookies and scones -- lovely, sugar encrusted scones -- at my local farmer's market.My guilty pleasure at Union Square are scones from Our Daily Bread (their chocolate chip cookies, Sunflower Millet Bread and Whole Wheat Sourdough Baguettes are pretty darn good too). And on Saturday's ODB sometimes sells bags of day-old scones for 3 for $2.50. Magically, the presence of flaked coconut and chocolate chunks really make a day-old scone taste, well, maybe half a day old. And a short spin in the microwave takes even more age off. Alas, not every Saturday is a scone Saturday, so recently I tried to recreate the flavors in an untraditional way – using my ice cream maker.I was late to the ice cream maker craze. Really late. In fact, I only bought one on September 6 of this year (yes, after summer). I actually inherited an ice cream maker and it sat on top of my cabinet for two years until a steamy July day when I pulled it down, inspired to make frozen yogurt based on David Lebovitz recipe. Unfortunately, it wasn't until I had the yogurt mixture in the freezer canister that I realized the top would not go on. Yep, the canister was warped (it was my first foray as an ice cream chef. How was I supposed to know the bottom of the canister should be flat?). Williams-Sonoma to the rescue. Within days I had churned out a blackberry frozen yogurt, a mango strawberry frozen yogurt and honey ice cream. But I soon realized that it’s pretty much impossible to make low cal ice cream at home that tastes as good as Edy’s Slow Churned. Eggs, cream, fruit: all expensive for the wallet, and waistline. But then I saw a recipe calling for coconut milk and evaporated skim milk on Chocolate & Zucchini. By subbing light coconut milk, and adding some chopped bittersweet chocolate chunks at the end, I had a creamy, low fat scone in ice cream form.
Calorie and Cost Conscious Coconut Chocolate Ice Cream (adapted from Chocolate & Zucchini’s Glace Coco du Placard) Ingredients 1/2 cup sweetened flaked coconut, toasted 14.5 oz. can of light coconut milk 14.5 oz. can of evaporated skim milk 1 T. rum 2 t. of almond extract (you could also use vanilla) 1/2 cup sugar 6 oz. of bittersweet chocolate, coarsely chopped Method Toast the coconut by placing in dry pan over medium heat until fragrant and light brown, cool completely. Wisk together remaining ingredients and chill well. Add liquid mixture to your ice cream maker and freeze according to manufacturer’s directions. Add cooled toasted coconut flakes approximately 10 minutes before freezing cycle is complete. Add chocolate pieces approximately 5 minutes before cycle is complete. Note: The end product will be very soft and will require “ripening” in the freezer.


Teacher Center said...
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Teacher Center said...

Great post! Yum - scones and homemade ice cream!