dontmissmyplate 4/16/22 dontmissmyplate 4/16/22

Coconut and Blueberry No-Churn Ice Cream

Springtime (or summer), Easter, whatever the occasion, do you need any excuse to have some ice cream? Better yet, homemade when you know what ingredients go into it. When blueberries are in season, there is no excuse not to use them! As it turns out, they also pair well with a refreshing flavour, lemon! The coconut adds another dimension. You don't need an ice cream maker to enjoy ice cream. If you are interested in some other ideas, check out this Bourbon Peach Crumble Ice Cream or this Double Chocolate Hazelnut and Aero Mint Ice Cream with Shortbread.

The thing about homemade anything is the quality of the ingredients will have a significant bearing on the result. In this case especially, with so few in the mix, that matters!

Blueberries: The fresher, the better! Try to get organic and free of pesticides or any other additives.
Sugar: If you can get a less refined product, try to get organic cane sugar. You'll get the right amount of sweetness without any unwanted extras.
Heavy cream: as with any dairy product, you'll want to go with a quality brand and the other organic ingredients.
Condensed milk: whether you choose to go with the coconut milk version of cow's milk, quality brand and organic!

How does no-churn ice cream work?

When I first learned about this process, I was excited about the possibilities. We don't all invest in an ice cream machine and can get super creative with flavours. Quite honestly, it may seem like a luxury in some cases. Hand mixer? You'll likely have one for soups, etc. The machine whips the cream into a light, airy consistency. You can achieve the same thing with an electric hand mixer. You whip the cream in two stages, first into light peaks, then heavy peaks. As for the addition of the condensed milk completes what you will end up with, known as the ice cream base.

Yield: 10 (1/4 cup)

Author: Dontmissmyplate

Coconut and Blueberry No-Churn Ice Cream

( 0 reviews )

We know blueberries and lemon go together, add in some coconut to that and you have the sweet treat of you dreams. And, don't need a machine to make this ice cream!

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

2 cups fresh blueberries
1/3 cup organic granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 cups heavy cream
1 (14-ounce) coconut condensed milk

Instructions

Heat the sugar and blueberries in a saucepan until the sugar melts over medium heat. Stir frequently, adding the lemon.
Lower the heat and simmer, crushing with a spatula until the berries bubble into a thick sauce. Take care not to burn the mixture!
In a large bowl, use a hand mixer to whisk the heavy cream until soft peaks form, about 4-5 minutes on medium to high speed.
Add the condensed milk, fold in, and then beat with an electric mixer until stiff peaks form and the mixture looks thick with creamy folds.
Mix 3/4 cups of the berries into the ice cream base, then pour into a loaf pan.
Top with the remaining berries, then swirl with a fork. Cover the top with cling wrap and freeze for 6 hours or overnight.
Leave out for 5 minutes, then serve.

Nutrition Facts

Calories

298

Fat (grams)

13.6

Carbs (grams)

40.7

Sugar (grams)

38.8

Protein (grams)

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

dontmissmyplate 4/13/22 dontmissmyplate 4/13/22

English Breakfast Toad-In-the-Hole

This is as British as you can get in the morning! English breakfast made regular features for me growing up, especially on Sundays before church service. Toad in the hole? Not so much, or ever! I certainly wish it had. Like a Dutch baby on the outside, you whip up some batter, add meat and/or vegetables in the middle and bake until a puffed batter forms, also known as Yorkshire pudding. If you are looking for some other brunch ideas for the spring (although this dish can be eaten any time of the year), check out these six recipes, including some blueberry and lemon curd French toast, quiche, Easter egg scones, and shakshuka.

Most renditions of the toad-in-the-hole use sausage, although leftover meat, kidneys, and rump steak were used back in the day. The Yorkshire pudding - a mixture of eggs, flour, and milk - was often served as a side with gravy, created when cooks used the drippings from roasting to make the crispy pastry. To make this an ultimate brunch version, I took the concept of the English breakfast - which also has several versions across the UK - and applied it, sans the black pudding, bacon and baked beans! The great thing is this recipe is customizable. The portobello mushrooms, tomato and sausage do the job.

Which sausages should you use for Toad-in-the-Hole?

I used Spicy Jalapeno Chicken Sausage from Alfresco, and the heat added some extra flavour and flair, although hot Italian sausage would be another great option. Chorizo would be tasty, and give it a Spanish spin. Pork, vegan, and turkey sausages would work as well. You'll want to make sure you cook the sausage to the appropriate internal temperature. This will also allow you to crispen the skin before popping the 'toads' into the oven!

Why is it called 'Toad-in-the-Hole?

That's always a great question! Many British have interesting names, like Bangers and Mash and Bubble and Squeak. The origins aren't specific, but it's obvious someone was inspired by toads playing a peek-a-boo game, given the appearance. Interestingly enough, however, some people found the dish to be a little vulgar! Whatever the perceptions and origin, this is a fun dish you can surprise your family and guests at the morning feast.

Yield: 2-4

Author: Dontmissmyplate

English Breakfast Toad-In-the-Hole

( 0 reviews )

What happens when you bring two classic British dishes? A phenomenal dish is born! If you are a fan of English Breakfast and have never tried a toad-in-a-hole, this is a quick and easy experiment.

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min