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Thursday, January 15, 2009

Flavor of the Month: Toasted Coconut-Sesame Brittle Ice Cream

coconut-ice-cream

Greetings and welcome to the first installment of Flavor of the Month, a new feature here at SGCC! A few weeks ago, in my New Years post, I asked you all for suggestions and ideas on how to improve this blog. I wanted to know what you all wanted to see here. I was touched to read so many comments saying that you loved SGCC just as it is and not to change a thing. I actually got a little verkempt! However, change leads to growth, and I really do want to grow, both in my writing and in my cooking.

Several of you gave me some excellent suggestions for tweaks I could make - some relating to technical issues and some to content. I intend to take each into consideration, so keep your eyes peeled over the next several months.

image

There was one comment that really stood out to me, and this is the one I chose as the winner of The Flavor Bible. The comment was submitted by Brilynn from Jumbo Empanadas. I chose Brilynn's comment because she hit on two points that had already been lurking in the back of my mind.

Brilynn said "...as far as ideas for SGCC, I like your Dinner and a Movie Theme, you could perhaps turn it into a blogging event? Or maybe you should just make more ice cream... that drunken cherry ice cream is fabulous. You should have an ice cream at least once a month."

Bingo!

I'd been thinking about the best way to implement my Dinner and a Movie idea for months, and had considered trying to make a blogging event out of it. I'm still working on the details, and as soon as I'm ready to unveil it, you'll be the first to know.

I had also been thinking about incorporating more ice cream recipes into SGCC. Since I live in Florida, my family and I are lucky enough to be able to enjoy ice cream year round. And trust me, we do! Doing a monthly ice cream feature was a perfect idea! So, on the 15th of every month I'll reveal my Flavor of the Month.

coconut-ice-cream2

This month's Flavor of the Month is Toasted Coconut Sesame Brittle Ice Cream. It's a riff on one of my favorite Haagen Dazs flavors of the same name. Freshly toasted coconut and buttery sesame brittle are mixed into a smooth and rich coconut ice cream base. It's crunchy and creamy and chewy all at the same time. It's also utterly sublime!

My inspiration for the coconut ice cream base came from the cookbook, Delicious Days by popular blogger, Nicky Stich, by way of the supreme ice cream master himself, David Lebovitz. It is a Philadelphia-style ice base, made without eggs. Instead, heavy cream is simmered with coconut milk and palm sugar. After chilling, the base is churned into luscious mounds of silky coconut bliss.

sesame-brittle

The recipe for my sesame brittle came from Gale Gand. I have to admit, I was a little apprehensive about making it. We all know my track record with caramelizing sugar! But, I reeeeeeallllllly wanted to use sesame brittle and couldn't think of anywhere close by to buy some. So, I sucked it up and made it myself. And, it turned out great! The first time!!!

Now, I have to stop and take a moment here to wax poetic about this brittle. It. Was. Amazing. Seriously! I couldn't stop eating it! I'm not even a huge fan of sesame anything, but this brittle just blew me away. I'm telling you, people, even if you decide to never try this ice cream, do yourself a favor and make the brittle. It is THAT good!

By the way, I just realized that this is also my 200th post! Woo hoo! I didn't realize that I was such a chatterbox!

coconut-ice-cream3

Toasted Coconut-Sesame Brittle Ice Cream (printable recipe)
Makes approximately 1 quart

Ingredients:

1 1/2 cups heavy cream
2 cups coconut milk
4 ounces palm sugar or 1/2 cup granulated sugar
2 tablespoons coconut rum
1 cup sesame brittle, broken into small shards or pieces (recipe follows)
1/2 cup toasted coconut*

Method:

In a medium-sized saucepan, bring the cream, coconut milk and sugar to a boil.

Reduce the heat and simmer for about ten minutes, stirring occasionally. Remove from heat, add the rum and chill the mixture thoroughly.

Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, stir in the sesame brittle and toasted coconut and freeze until firm.

*To toast coconut, place in a small skillet over medium-high heat, and shake or stir until golden brown. But, be careful. A few seconds too long, and the coconut will start to burn!

Sesame Brittle

Ingredients:

Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 tablespoons unsalted butter
3/4 cup toasted sesame seeds
1 teaspoon baking soda

Method:

Generously oil an 11x17 sheet pan with vegetable oil.

In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown.

Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let brittle harden, uncovered, in a cool place for at least 30 minutes.

When completely cooled, break the brittle into pieces and put in a zip loc bag. Crush into tiny pieces with a rolling pin. Store in an airtight container.

Enjoy!

69 comments:

Adriana Velez said...

Wow, this actually looks worth all the trouble! Sesame and coconut...mmmmmm.

If I only had an ice cream maker.

Sandy Smith said...

I live in New York where it is currently *9 degrees F* and if you put a bowl of ice cream in front of me I will happily eat it. Looking at your pictures of this utterly amazing ice cream is making me rapidly lose my enthusiasm for the raisin bran I'm eating at the moment (it's breakfast, after all, and even food bloggers have to eat cereal sometimes). Can I come over for some ice cream? ;)

Cheers,
Sandy

Meg said...

BEYOND delicious!

Jodie said...

Wow, this looks AMAZING!

Mary said...

It's freezing cold here so I won't be eating any ice cream for a while. But I AM bookmarking it so that when the windchill climbs back up towards zero I can make it then! It looks amazing!

Peter M said...

Yowzers...right down to the coconut bowl. I've had a similar ice cream...heaven.

maggie said...

This looks so fabulous.

anna said...

you've enticed me enough that the Flavor Bible is going to be the next book I buy. And if I had an ice cream maker, my boyfriend would be begging for this right now - he loves that flavor (he's a big coconut fan).

Ingrid said...

Okay, I thought I was in love with the first photo but, ummm, I saw that second one and fell out of my chair.

While vanilla is my first choice in ice cream flavors coconut is my next. I finally had some of Ciao Bella and bought the coconut.

We're big ice cream eaters so your flavor of the month sounds great. Guess I need to pop the ice cream maker's "cooler" back into the freezer!

Congrats on reaching 200!!
~ingrid

Lauren said...

I've always wanted to try this flavor of haagen daaz . . . but maybe now I'll just make my own!

Farmer Jen said...

Both the ice cream and the sesame brittle look delicious!

Ginny said...

I love it! I need to start a little list of ice creams to make when i break down and buy an ice cream maker...yummmy! :)

Brilynn said...

Yes! Ice cream for everyone!!!

Engineer Baker said...

See, I should do that. Otherwise, it's just chocolate. And more chocolate. And some butter and sugar :) That sesame brittle sounds amazing - since it's -15 degrees here, I might skip the ice cream part, but the brittle might have to be made.

Tangled Noodle said...

Heavenly! Even though it's artic-cold here in MN, I'm craving this. I brought back a coconut grater from the Philippines - I would love to toast fresh coconut for this recipe. Yum!

Lucy said...

I love the sound of the new plans for SGCC and can't wait to see more about them, the new blogging event and for more ice cream flavours. It is in the minus degrees over here right now but I think I would still eat that ice cream! The thick and creamy coconut base sounds good enough to eat alone :D
Oh, and congratulations on 200 posts. Wow! I look forward to the next 200 :) xx

The Short (dis)Order Cook said...

That is a delicious looking ice cream. I love coconut.

Ice cream making is lots of fun. I am very excited to see what you're going to come up with in the future.

Two hundred posts? Congrats. I'm haven't quite made it there yet.

Madam Chow said...

I want to know how I'm supposed to stick to a diet with posts like this? I came over here to comment on corn muffins, and you and a couple other bloggers have completely sidetracked me. It's 0 degrees outside, and you have me wanting ice cream!

Little Ol' Liz said...

That third picture - where the ice cream is making a break for the outside of the bowl?

Totally.got.to.me.

If I weren't so doggone cold, I'd be face down in a bowl of it myself.

duodishes said...

It's mid-80s here in Los Angeles-perfect weather for THIS ice cream.

Snooky doodle said...

I love sesame brittle but never tried making it. Surely homemade tastes better :) this ice cream is so so nice i m a coconut lover this must taste delicious. I love it.

Karen said...

This is one of my favorite flavors of Haagen Dazs! Your photos are worthy of the cover of Bon Appetit! Looking forward to the fun changes in SGCC!

pinkstripes said...

Wow! I love the ice cream. I love the flavor combos. It all sounds so good. I like the way you presented it too. YUM!

Jescel said...

wow, my mouth was literally watering looking at your icecream. this must have been heaven!

Gera said...

Hi Susan!

I'm an ice cream-holic so mouthwatering recipe..coconut and sesame just heavenly!

Congrats for the 200 posts really a lot :)

Gera .:. sweetsfoods

Kim said...

this looks absolutely divine! i could definitely use a bite right about now. :)

Mallory Elise said...

greatttttt photos! melting down the side, and the spoon color does not distract attention, i hate it when the spoons get in the way of the photo's attention! bravo~

Grace said...

i've never seen coconut ice cream in the grocery store, and believe me, i've looked. only little ice cream shops have it, and it's still rare. i'm in love with your creation, and that's all there is to it.

noble pig said...

OMG those drippy shots are the best! When I was 16 I worked at a frozen yogurt place and coconut was always my favorite. I think it's the besy Ice cream flavor out there...especially next to a scoop of choclate.

Dana Treat said...

I am one of those people who can take or leave coconut. But not coconut ice cream. What is it about that flavor that is so incredible?? I've bookmarked this - thanks.

TeaLady said...

I gained 10 pounds just looking at that fantastic ice cream. Who cares if it is colder than a ice cube outside. Ice cream is good any time. Have to try this one.

thecoffeesnob said...

That looks crazily good! I have to try this out as soon i get some time on my hands.

Maggie said...

The combination sounds so fantastic and that dripping picture in the coconut bowl is killer!!

MaryBeth said...

Looks fabulous!!

Elra said...

Wow, I love that coconut bowl. It makes the ice cream look even more delicious.
Cheers,
Elra

PaniniKathy said...

Love the new feature! And love this ice cream flavor too. Especially glad now that I recently decided to store the little freezer insert for my ice cream maker in the freezer so I can make ice cream on a whim.

RecipeGirl said...

You're a genius, you know that? What a fun event. Will look forward to your flavors. This one looks like a goodie :)

HoneyB said...

Oh wow, this looks so delicious!

Lynnylu said...

Just saw your ice cream photo on Flickr. It looks wonderful and I love the drips and runs.

Mike of Mike's Table said...

As a year-round lover of ice cream, I love the idea for this monthly feature. And as for this specific ice cream, that is a fantastic flavor and I love the photos! Also, good work on the brittle--it looks picture perfect

Shari@Whisk: a food blog said...

I love your idea of a flavor for the month. Especially when it's coconut! That bowl is stunning.

Obsessive Foodie or Food Addict....You Decide said...

I would eat this regardless of how cold it is right now.

SusanQ said...

I think I have to wait for the weather to warm up a bit but this recipe is certainly going on my list of flavors to try! It looks and sounds amazing.

alexandra's kitchen said...

I just noticed the printable recipe feature. Is that new? That was something i suggested, but I feel like a dumb @$$ if it was something you already had on your site. I need to figure out how to do that for my site.

This dessert looks awesome. I just got a David Lebovitz cookbook for Christmas and I am siked!

sunita said...

Now, that looks so heavenly...you sure know how to tempt people :-)

Alexa said...

This ice cream looks like a bowl of heaven--oh, my... That's a recipe worth bookmarking! Thank you. I can't wait to try it!

Maddy said...

Um... yes please! This recipe looks delish!

Proud Italian Cook said...

I just know Ben and Jerry's will be contacting you soon!!

Gretchen Noelle said...

This does look just delicious! Wonderful fun to have a flavor of the month!

Kevin said...

This ice cream sounds absolutely amazing! From the coconut milk to the sesame brittle...mmm... Great presentation!

The Food Hunter said...

Ice cream sounds good right about now. It's mid 80's in Phoenix. WHat a great flavor.

Debbie Belson said...

Hi, I'm Debbie Belson. I won your prize in the raffle. My email address is legs5812@yahoo.com. I'm so happy I won this. It looks like a fun prize.
Thanks,
Debbie

vibi said...

What a mervelous idea to enhance your blog! Lucky Brilynn!!! Arghhh... (lol)
That ice cream looks absolutely wonderful; now I must get into practicing with my machine... as I never got quite as nice results as this! WOW!

Maria said...

I am loving the flavor of the month! Ice cream is good anytime of the year, even though it is freezing outside:)

msdewberry said...

Coconut is my absolute favorite flavour. This looks beyond delicious.

CookiePie said...

Well, it is one of the coldest days of the year and now I really want ICE CREAM! Specifically, this delicious, creative, amazing-sounding flavor. Please send!

Bunny said...

Visiting your blog is not good for me today. Just on my 2nd week of Weight Watchers, and now my laptop has drool all over the keys.
Oh how I wish I could taste your wonderful ice cream. Looks fabulous.

J.Danger said...

Oh my gosh Susan. Please come over to my house today with this ice cream. Come right now! (Please do not read what I posted on my blog just today before coming over with this ice cream. Just get over here!)

Jessica

Lori said...

This looks so decadently delicious. And I just love it in the coconut bowl.

Man have you got me curious about Tim Tam's I think I will buy a package for my parents. I can eat one and run out of the house... yah know, so I dont eat the whole package.

Nina Timm said...

How the heck did I miss this..... Oh my word...I lobe the texture of this ice-cream.

Jennifer said...

speechless!!!! YUM!

Jude said...

Beautiful bowl and I love the combination of flavors and textures. I wouldn't mind having some even in this cold weather we're having.

Peabody said...

Mmm, that looks delish. It sounds similar to the Haagen Dazs flavor that they had awhile back. I never tried it but maybe it fi make this I can come close.

TeaLady said...

Only one word for this one.....uuuuummmmm!!!!

Deborah said...

A new ice cream every month is genius!! And if they are all this good, we are all in for a treat!

Joy said...

Do you think I could use coconut extract instead of coconut rum? And if so, how much? Thanks!

Monica said...

After months of staring longingly at your post I decided to make this ice cream. And Whoa!! It is sooo good. I cannot believe my first attempt at making ice cream was this successful. Thank you for posting such a well described recipe and keep it coming! I love the brittle too-super delish!

StickyGooeyCreamyChewy said...

Monica- Way to go! I'm so glad that you gave this recipe a try, and that you liked it! I agree that the brittle is amazing. It was my favorite part! :)

Amanda said...

Hi there!
Just wanted to let you know I LOVED this recipe, as did everyone I shared it with. I brought it to a dinner party, along with a little gift jar of extra brittle, and it was a hit.

The brittle turned out fabulously, which is saying a lot, since I've had several failed attempts before. For the custard itself, instead of coconut milk, I used coconut cream (not cream of coconut, with added sugar) and a little milk. I also had some jaggery on hand to use for the sugar, which was perfect (after I grated it). Both the coconut cream and the jaggery I picked up at the Indian grocer, which has great prices on those types of things.

Next time I may use a little less jaggery and or unsweetened coconut instead of sweetened, just to tone down the sugar a notch, but that's about it.

Oh, and I served it alongside chocolate coconut cake at the party--truly decadent! The leftovers we had with banana slices, a tiny drizzle of chocolate, and whipped cream. (Gosh, I feel like I better go to the gym now.) Thanks for a keeper! Can't wait to try the Matcha one next.