Gluten and Dairy Free Coconut Macaroons

Gluten and Dairy Free Coconut Macaroons Ingredients2 cups unsweetened shredded coconut6 Tablespoons sugar or coconut palm sugar2 large egg whites½ teaspoon vanilla extractpinch of salt InstructionsPreheat oven to 350°. Line a baking sheet with parchment paper.In a small bowl, lightly beat the egg whites with a fork until foamy.Combine all ingredients in a mixing bowl… Continue reading Gluten and Dairy Free Coconut Macaroons

Maple Bourbon with Bacon Praline Ice Cream

6 large organic egg yolks1 cup organic maple syrup2 teaspoons organic flour1 cup organic half-and-half1 teaspoon organic vanilla extract2 tablespoons bourbon1 1/2 cups organic cream1 cup Praline of Bacon In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside. Bring half-and-half to a simmer in a heavy saucepan. Slowly beat… Continue reading Maple Bourbon with Bacon Praline Ice Cream

Vietnamese Coffee Ice Cream

Makes about 1 quart Adapted from “The Perfect Scoop” by David Lebovitz (Ten Speed Press, 2007). INGREDIENTS: 1 1/2 cups sweetened condensed milk 1 1/2 cups brewed espresso or very strong coffee 1/2 cup half-and-half Big pinch of finely ground dark-roast coffee INSTRUCTIONS: Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover… Continue reading Vietnamese Coffee Ice Cream