Ice Cream Social Countdown: Mango and Coconut Ice Cream

Next on the 4th of July Fearless Cooking Club challenge is an ice cream recipe I found from WordPress feature of ten food blogs to follow this summer. The Patterned Plate featured a beautiful picture of this orange, luscious, exotic dessert I wanted to dive into it (it was a hot day). Mango sounded so refreshing.

I  may have bought one mango before in my life and it was hard as a rock.  I have a fear of produce I have failed to use successfully. Lucky for me I when I went into the local grocery store there were cartons of ripe mangos for sale. On the side of the carton was directions on how to cut open a mango. Hurray for me, pictures! Oh the visual learner that I am.

Mango and Coconut Ice Cream from The Patterned Plate

3 to 4 ripe Mangos (to equal 3 cups)

1 ¼ cup of full fat coconut milk

½ cup cream

¾ cup granulated sugar

lime juice to taste

Cut the mango into chunks, macerate with 1/3 of the sugar if still hard and not quite ripe and cook over a low heat. Use a hand blender and puree the mangos.

**See this time I figured out to use the hand blender instead of dumping a big mess in the food processor**

Now add 2/3 of the coconut milk and all the cream; then add a bit of the lime juice and then taste. Then you will be adding a more of the sugar and the coconut milk a little bit at a time; puree and then taste.

Leave the bowl in the refrigerator for a few hours before churning in the ice cream maker. The Patterned Plate author recommends to churn it longer than custard type ice cream. Return it to the freezer to set. Before serving let it set out to soften and then serve.

Top with toasted coconut flakes or mango chunks.

Patty’s Points

1. Absolutely lovely. It was so refreshing to the palate. Do you hear me singing?

2. Best eaten fresh. After several days in the freezer it lost its beautiful essence. DH liked it too.

3. Pretty easy once you figure out how to cut open a mango. The mango must be ripe. If the mango is not ripe The Patterned Plate author recommends macerating it in sugar for several hours and then cooking it on the stove top to soften it.

Next up on the ice cream challenge….hmmmm not sure. I think I would like to try a something with chocolate.  I’ll be searching.

Ice Cream Social Countdown: Maple,Bacon,Cayenne Ice Cream

The 4th of July is nearly upon us. I know, isn’t it hard to believe that June is coming to an end? I am such a planner that I decided back in May that Fearless Cooking Club would eat ice cream for an Independence Day gathering.

I got an ice cream maker for Christmas and have been reading recipes everywhere, looking a basic and eclectic recipes.It has been quite a learning experience.

On my December post I had The Cookie Exchange challenge. I thought I would make a similar challenge for myself with ice cream for July. I will make three different ice cream recipes for the cooking club’s Ice Cream Social and choose which one was the best.

Maple, Bacon, Cayenne Ice Cream

Maple Bacon Cayenne Ice Cream from What an intriguing recipe. I am a sucker for bacon. If  bacon can be infused into a recipe, I am all about it.

Here we go….combine and whisk:

  • 8 egg yolks
  • 1 C sugar
  • 1/4 tsp salt

Then heat up:

  • 12 oz evaporated milk
  • 6 oz maple syrup
  • 1 C brown sugar

Whisk the cream mixture into the egg mixture until incorporated.  After mixing together then pour the back onto the pot over the stovetop whisking until it reaches 180 degrees. Then immediately have an ice bath ready to cool off the pot.

While waiting for the cool off :

  • Whip 1 C heavy cream to stiff peaks

Fold the plain whipped cream into the cooled sugar/cream mixture in the pot.

After folding the two liquids mixtures together, pour into ice cube trays to cool off quickly in the freezer.

While the ice cube trays are cooling off, cook up eight pieces of bacon until crisp to have ready. After 4 hours then take the frozen ice cube tray contents and mix with an additional 1 C of cream and place into food processor. If you want to add cayenne, I would say a couple of dashes to 1/8 tsp according to taste.

Add the bacon at the very last step of the food processing  Pour into a plastic container that can tolerate freezing. Shake or invert the mixture every 30 minutes to keep the bacon from settling to the bottom of the container.

Patty’s Points

1. This was my first attempt at making ice cream in an ice bath. It wasn’t difficult, just time consuming. It would be a great recipe to make the night before serving it at a dinner party.

2. Wow! Lotsa eggs, cream and sugar. It was really creamy. Most custard ice cream recipes I’ve seen ask for four egg yolks and this one asked for eight! The texture was good. Maybe a little too much sugar?  Almost 3 Cups. Wow again.

3. Really bacon-y. I served it to my dear husband (dh). He said it was “really maple-y” but I think the bacon pieces were overwhelming incorporated into the cream mixture.

After I made my batch I was watching an old Iron Chef America on bacon. Iron Chef Cat Cora made maple bacon ice cream but she cooked the bacon and gave it the flavor of the bacon by marinating cooked pieces of bacon in with the cream mixture then removing it. Essence of bacon, not chunks. I think that is why she is an Iron Chef, the woman is brilliant.

4. The quick freeze mixture with the ice cube trays was an interesting technique. I’m not so sure if it was necessary because I didn’t get back to the final mixture until the following day. It’s a great technique for those without an ice cream maker. I bet it would’ve worked in my ice cream maker fine.

5. My mixture overflowed the food processor and was messy. Next time I’ll use the hand blender (another Christmas present) to incorporated the mixture.

Good tasting recipe, sans the bacon pieces. It would be great to marinate the bacon in the cream mixture, then use the bacon bits to garnish the ice cream.

Next up….mango coconut ice cream…..

The BlogHer Food ’12 Conference: An amateur’s journey.

I’m an amateur.

I went to my first blogging conference last week – the BlogHer Food Conference. I was a sponge, soaking up all information presented before me. I was not self-conscious nor insecure about my amateur status.  I connected with women and a few men of all ages and backgrounds of blogging.

I was a volunteer Mic Wrangler. I carried the mic around to audience members to ask questions of the speakers and panelists. I smiled and dashed around the room.

If you have followed my blog, you know that when I make a recipe I’ve never made before, I post my list of what I discovered along the way.

Here are Patty’s Points of my first blogging conference:

1)   Don’t drink red white and wear white. Or drink white wine. It was a conversation starter as many people remembered me the next day and offered cleaning tips.

2) Swap and share business cards with your blog address. This activity alone started many conversations.

3)  I thought I wouldn’t get attached to the vendor kitchen gifts, but I did. I purchased an $18 bag to drag home the schwag. Jacqueline, theseasidebaker, brought a really big suitcase for her schwag. Smart girl.

4) If you get an invitation, take it. I was invited to dinner with two professional photographers Dasha Wright and Robert Jacobs. They were natural teachers and willing to share their experiences with eager learners. I also ate my first mussels, which were luscious.

I was asked to volunteer at the registration table. While  there I got to know two wonderful bloggers who told me their stories: Kate from artofthepie and Tonia from chattymama. We were the first to meet and greet The Pioneer Woman, Ree Drummond, when she arrived at the conference.

5) Everyone makes mistakes so show them. I took this advice to heart. I am a perfectionist about this blog but I am not perfect. This blog is about attempting recipes for the first time so mistakes are part of the process. Remember when I made eight batches of macarons and two ended up in the trash? I need to take a picture of the trash can next time.

A few bloggers told me I was funny. That was the nicest compliment ever. Thanks.

Next year’s BlogHer Food conference will be in Austin, Texas. I’ve never been to Austin before. Sounds like a road trip.

Dinner at the top of Seattle

This trip to Seattle was my fourth, but it was my first visit to the Space Needle. It is celebrating it’s 50th anniversary since opening at The World’s Fair in 1962. I had a spectacular view of Seattle, the ocean, and the bay.

Stephanie and Jacqueline, my new food blogger colleagues, and I ate dinner at the Sky Cafe at the top of the Space Needle. We started with chowder. Gotta love bacon.

I had the spinach salad with pansies

The gracious chef brought me my sushi. Yes I ate raw fish and I liked it.

Okay, the shrimp was cooked.

It was a lovely evening of food and wine shared with fellow food bloggers. Right before we went to the top of The Space Needle was got to see the brand new Dale Chihuly Garden and Glass Museum. Thanks Seattle for a nice welcome to begin the BlogHer Food conference.

In Seattle at the BlogHer Food Conference


So much to see and do in Seattle. Arriving Thursday June 7th amidst rain, of course, it is Seattle. Ventured into the best place in the world for seafood, meats, produce, flowers,  restaurants, eclectic stores and vendors – Pike Place Market.

Met two new blogging friends Stephanie from Texas and Jackie from California  More to come on dinner last night at The Space Needle.