Philly-Style Toasted Coconut Ice Cream

Here’s another super-simple Philly-Style (no egg) ice cream recipe for you to try. I brought a sampling of ice creams to a family get-together and I was really surprised that most people preferred this Toasted Coconut flavor, including those who typically don’t care for coconut!

Items used to make this recipe:

(affiliate links)

• Xanthan gum https://amzn.to/3iv8htm

• ice cream machine https://amzn.to/2D8TeFv

• ice cream storage containers https://amzn.to/2VKh152

• ice cream scoop https://amzn.to/3gn8j4y

• deli containers https://amzn.to/3gsYeDl

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Philly-Style Toasted Coconut Ice Cream

makes 1 1/2 quarts

Printable Recipe

Ingredients

• 1/2 cup sweetened shredded coconut

• 1 cup unsweetened shredded coconut

• 3 cups heavy cream

• 1 cup whole milk

• 1/2 cup light corn syrup

• 1/2 cup granulated sugar

• 1/2 teaspoon fine salt

Directions

1. In a medium skillet over medium heat, toast sweetened coconut, stirring constantly, until golden brown and fragrant (about 5 minutes); immediately transfer coconut to a bowl/plate and set aside until completely cool, then cover with plastic and reserve until needed (will be at least 12 hours later).

2. In the same skillet, repeat step 1 with the unsweetened coconut, but instead of transferring it to a bowl/plate, transfer to a medium saucepan and proceed with step 3.

3. In a medium saucepan containing the toasted unsweetened coconut, add the cream, milk, corn syrup, sugar, and salt; bring to a simmer, then turn off the heat and steep for 1 hour.

4. Strain unsweetened coconut out of cream mixture, press well to get as much of the cream mixture as you can; discard the strained unsweetened coconut.

5. Pour ice cream base into an airtight container and chill for at least 12 hours (24 hours is even better - can be made several days in advance).

6. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding reserved toasted sweetened coconut during the last minute or two of churning.

7. Transfer to ice cream to an airtight container and store in the freezer.

Note

• This ice cream freezes very hard - allow to soften at room temperature for 10-15 minutes for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900w microwave).

Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

(affiliate links)

• the knife shown https://amzn.to/3ggwKRx

• quart jars https://amzn.to/310kcHJ

• coriander seeds https://amzn.to/2Dh7f3V

• whole peppercorns https://amzn.to/2XauZO9

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Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

• 6 ounces fresh green beans, washed and trimmed to fit in jar

• 1 clove garlic, peeled and cut into 4 wedges

• 1 dried bay leaf

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon crushed red pepper flakes

• 8 whole black peppercorns

Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup white wine

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

Directions

• In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

• In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

• Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Notes

• Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

• Fresh wax beans may be substituted.