Coconut ice cream is a delicate and yet intense flavored ice cream.  It is almost like vanilla but with a little something more. I had several gallons of milk in the fridge and needed to use it up..The kids were at VBS camp all week and just were not drinking milk like normal. Unfortunately you can’t just turn goat’s mammary glands off and on as needed!

So….cheese, ice cream, puddings….you get the picture!

You can cut the amounts if you like. This makes alot.

Tropical Coconut Ice Cream 

10 cups of goats milk, half & half or a combination of cream and half & half

1 can good quality coconut milk (not the sweetened kind)

2 cups coconut, toasted

2 cups sugar

1/2 cup brown sugar

1 tbs vanilla

1 tsp rum flavor

1/4 tsp salt

4 egg yolks

Mix well and freeze according to the instructions on your ice cream freezer.

Image: Marye Audet 

Post from: Baking Delights

Nope…I didn’t forget at all. I have a busy day today, but at some point I am going to make time to do these. I will make the dough and freeze it unbaked in teaspoon size balls. After it is frozen I will put all of the balls into a ziploc to wait patiently until needed. If you freeze the cookies unbaked it also helps keep the kids out of it.

These are awesome. My husband’s favorite cookie as he was growing up. I like to dip half the cookie in melted white chocolate and add red and green sprinkles.

Cranberry Cookies

Makes about 72

1/2 cup butter
1 cup granulated sugar
3/4 cup brown sugar, packed
1/4 cup milk
2 tablespoons orange juice
1 tbs grated orange peel
1 large egg
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts or pecans
2-1/2 cups coarsely chopped frozen or fresh
cranberries
Preheat oven to 375 F. Grease baking sheets. Beat together butter and sugars until creamy. Stir in milk, orange juice and egg. Mix in dry ingredients. Stir in nuts and cranberries.
Drop dough by tablespoons about 2″ apart on greased baking sheet.
<———————flash freeze and add to freezer bags——————>

Bake 10-15 minutes. Allow to cool for 2 minutes on baking sheet, then remove to wire cooling racks to cool completely.

Post from: Baking Delights