Sunday, January 31, 2010

Vanilla Bean Ice Cream with Cantaloupe Ambrosia

Every spoonful tastes like sunshine!  This stuff will chase those winter blues away. I Love this bowl.  I got it from Etsy from this seller You should check them out, I think you would love them.

Cantaloupe Ambrosia Topping
1 1/4 cup cubed cantaloupe
1 can (20oz.) Pineapple tidbits
1 red pear, diced
1/3 cup brown sugar
2 Oranges, peeled and diced
2 Apples
4TBS shredded coconut
1 1/2 tsp Orange zest

Drain Pineapple and reserve juice.  Set pineapple and cantaloupe aside.  Add brown sugar and Orange zest to pineapple juice into a large saucepan.  Bring to a boil until sugar is dissolved.Add Apple, Cantaloupe, Pear and Oranges to Pineapple juice mixture.  Stir gently and chill 1 hour before serving.  Add Coconut before serving.

Vanilla Bean Ice Cream
2 quarts half & half
1/2 pint whipping cream
1 1/2 cups white sugar
3tsp vanilla extract
1 vanilla bean
pinch of salt

In a large saucepan, add half & half, whipping cream, sugar vanilla extract, salt.  Split and scrape the vanilla bean.  Place the scrapings into the cream mixture.  Over low heat, warm the mixture until the sugar is dissolved.  Remove from heat and let cool completely.  Put ingredients into an ice cream freezer and freeze according to manufacturers directions.

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