Chillin’ At Home

Sam Choy
By Sam Choy
Wednesday - June 14, 2006
| Share Del.icio.us

Just in time for summer, here’s some easy-to-make homemade ice cream from the guys at Tropilicious.

TOASTED COCONUT ICE CREAM

* 1 can coconut milk
* 8 ounces heavy cream
* 3/4 cup sugar
* toasted coconut flakes, as desired


Turn your freezer up to the highest setting for two days to make sure your ice cream canister is cold. Blend the coconut milk, heavy cream and sugar in a bowl. Chill in the refrigerator. Pour into your ice cream machine and crank your heart out. As it thickens and is almost done, stir the toasted coconut flakes in. When it’s thick and frozen, it’s done.

BEACHIN’ STRAWBERRY BANANA ICE CREAM

* 1 banana, peeled
* 16-ounce package frozen strawberries in sugar, thawed
* 8 ounces heavy cream
* 8 ounces half and half
* 3/4 cup sugar


Turn your freezer up to the highest setting for two days to make sure your ice cream canister is cold. Pour ingredients into ice cream canister and mix with a spatula until the liquid mixture turns into ice cream texture. Pour your ice cream into mini graham cups, which you can pick up at your favorite grocery store.

You can add anything to your ice cream, so be creative with your toppings, such as caramel, chocolate chips, macadamia nuts, crushed Heath Bars, Oreo cookies, whipped cream, etc. ...

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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