Homemade Vanilla Ice Cream

Ingredients 

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1 vanilla bean , split lengthwise (or 2 teaspoons pure vanilla extract )
• 4 large egg yolks

Step-by-Step Instructions

1. Prepare the Vanilla Mixture

If using a vanilla bean, use the back of a knife to scrape out the seeds. Combine the heavy cream, whole milk, sugar, and vanilla seeds (and pod if using) in a medium saucepan over medium heat. Stir occasionally until the mixture is warm but not boiling. Remove from heat and let the vanilla steep for 10–15 minutes for maximum flavor.

If using vanilla extract, skip this step and add it later during assembly.

2. Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they’re pale yellow and slightly thickened. Set aside.

3. Temper the Eggs

Slowly pour about 1 cup of the warm cream mixture into the egg yolks while continuously whisking to prevent the eggs from cooking. Once combined, return the mixture to the saucepan with the remaining cream mixture.

4. Cook the Custard Base

Stir the mixture constantly over low heat with a wooden spoon or silicone spatula. Continue cooking until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Avoid letting it boil.

Pro Tip: To check doneness, dip the back of a spoon into the custard and run your finger through it. If the trail holds without running, it’s ready.

5. Strain and Cool

Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits or vanilla pod pieces. Stir in the vanilla extract if using. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.

Easter-Bunny-Coconut-Tails

• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 cups shredded sweetened coconut (plus extra for rolling)

• In a large mixing bowl, stir together the sweetened condensed milk and vanilla extract until combined.
• Gradually add the shredded coconut, stirring until well coated and the mixture holds together.                                                                                                                                                   Step 2: Color & Shape the Coconut Tails

• Add a few drops of gel food coloring to each portion, mixing well until the color is evenly distributed. (Tip: Wear gloves to avoid staining your hands!)
• Using your hands, roll small portions into 1-inch balls to form the bunny tails.

• Roll each ball in extra shredded coconut to fully coat and give them a fluffy bunny tail look.                                                                                                                                                                      Place the coconut tails on a parchment-lined tray.

• Arrange the colorful coconut tails on a festive Easter platter.
• Serve chilled or at room temperature for a sweet and chewy treat!

Strawberry Dole Whip 

Ingredients:

2 cups frozen strawberries
1 cup frozen pineapple chunks
½ cup coconut milk (or milk of your choice)
1-2 tablespoons honey or maple syrup (optional, for sweetness)

Directions:

Combine frozen strawberries, pineapple chunks, and coconut milk in a high-speed blender or food processor.
Blend until the mixture becomes smooth, creamy, and thick, pausing occasionally to scrape down the sides.
Taste and add honey or maple syrup if you prefer extra sweetness, blending briefly again until incorporated.
Transfer the mixture into a piping bag with a large star tip or simply scoop into serving bowls.
Serve immediately for a soft-serve texture, or freeze for 20-30 minutes to achieve a firmer consistency. Enjoy!

 4 servings

Tips:

For a smoother texture, let your fruit thaw slightly for about 5 minutes before blending.
Top with fresh fruit slices or shredded coconut for extra flavor and visual appeal.

Mexican Fried Ice Cream 

Ingredients:

For the Coating:
4 scoops vanilla ice cream (or your favorite flavor)
1 cup cornflakes cereal (crushed into fine crumbs)
½ cup crushed graham crackers
¼ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
Optional: ¼ teaspoon chili powder (for a spicy kick)

For Frying:
1 large egg (beaten)
Vegetable oil (for frying)

For Serving:
Honey or chocolate syrup (for drizzling)
Whipped cream
Fresh fruit (like sliced strawberries or mango)
Sprinkles or chopped nuts

Directions:

Scoop ice cream into balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until firm.
In a bowl, mix crushed cornflakes, crushed graham crackers, flour, sugar, cinnamon, salt, and chili powder (if using).
In a separate bowl, beat the egg.
Roll each frozen ice cream ball in the flour mixture, then dip into the beaten egg, and coat again with the flour mixture, pressing firmly to adhere.
Place coated ice cream balls back into the freezer for at least 1 hour to firm up.
Heat vegetable oil in a deep fryer or a heavy saucepan to 375°F (190°C).
Fry each coated ice cream ball for 10-15 seconds until golden brown. Remove with a slotted spoon and drain on a paper towel.
Serve immediately, drizzled with honey or chocolate syrup, and topped with whipped cream, fresh fruit, and sprinkles or nuts.

 4 servings

Tips:

Make sure the ice cream is frozen solid before frying to prevent melting.
Double-coating ensures extra crunch and helps keep the ice cream intact while frying.