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Food & Drink Get Lost In the Swirls of This Strawberry-Coconut Ice Cream Pie

16:21  09 august  2018
16:21  09 august  2018 Source:   bonappetit.com

Heavy and Whipping Cream Are the Same Thing . . . Right?

  Heavy and Whipping Cream Are the Same Thing . . . Right? To those of you who've been forced to choose between heavy and whipping cream at the supermarket, you've probably pondered it yourself: isn't all cream more or less the same thing? Related: What Is Ginger Beer, Anyway? Not exactly. There are differences in milk-fat content. All cream contains at least 18 percent milk fat: "whipping cream" is made up of 30 percent, while cartons labeled "heavy cream" or "heavy whipping cream" must contain 36 percent or more. Whipping cream, heavy cream, or heavy whipping cream all work for recipes that incorporate whisked air, but don't reach for that half-and-half; at 10.5 to 18 percent milk fat, it simply won't cut it. The more fat content a cream contains, the more stable it's likely to be in a whipped state. Check out our honey whipped topping recipe for guaranteed success.

4 pints of ice cream , 1 coconutty crust, and the most stunning dessert you’ll make this summer.

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. The filling combines four pints of ice cream —two strawberry , two coconut —that swirl together in a beautiful marble pattern.

Ice cream pie can be as simple as plopping some softened ice cream into a graham cracker shell, refreezing it, and calling it a hot summer’s day. But—you thought I was going to follow that up with a but? Well I’m not. This ice cream pie is a cinch.

It’s a new recipe from our simple issue (the theme of the August issue), by contributing assistant food editor Kat Boytsova. The filling combines four pints of ice cream—two strawberry, two coconut—that swirl together in a beautiful marble pattern. It reminds me of Princess Frostine’s (that’s right, from Candy Land) pink-and-white gettup, if we’re diving into one specific person’s nostalgia brainwaves. Sweet strawberry and creamy coconut make a dynamic duo, a combination we really don’t exploit enough here at Bon Appétit.

What Exactly is a White Strawberry?

  What Exactly is a White Strawberry? I spend a lot of time on Youtube watching music videos, Tasty videos, and crash courses. One day, I came across a video titled Cultivating Japan’s Rare White Strawberry. Upon seeing the title, I knew I had to watch it. I really love strawberries and seeing a white strawberry made me want to learn more about this variety. Japan is known for having many unique types of fruits: santonishiki cherries, dekopon (a type of orange) ume, and even square watermelons. While these fruits are unique, the one fruit that gets everyone talking is the infamous white strawberry.

A swirled beautiful ice cream pie with coconut and strawberry —genius combo by the way—with a salted press-in graham cracker crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at

1 cup unsweetened shredded coconut , 6 oz. graham crackers, 1/2 cup virgin coconut oil, 3/4 tsp. kosher salt, nonstick vegetable oil spray, 2 pints coconut ice cream or gelato (not dairy-free), 2 pints strawberry ice cream or gelato, 6 oz. strawberries , hulled, halved, quartered if large

When we tested this recipe in the early spring (paired with Kat’s rosé sangria no less), it caused giddy, childlike joy around the prep table. (My Candy Land theory holds up.)

a table topped with plates of food on a plate © Photo by Alex Lau, Food Styling by Alison Attenborough, Prop Styling by Heather Greene

Why is this so good?! I asked food director Carla Lalli Music, as we cast tasting spoons aside and took whole slices up to our desks. “I think I just are an entire pint of ice cream,” groaned Carla as she kept eating the pie. The strawberry, the coconut, the coconutty crust. It was all working. “Do you have any notes?” asked Kat. “Uhhhh nope.” We answered. It was ready.

If you have to stand in front of the class and fess up on what you did this summer vacation, let it be this recipe.

Because the crust is salty-amazing

Graham cracker crusts are bound with fat—here we’ve got coconut oil to keep everything together, and why not throw some toasted coconut flakes in there while you’re at it for texture? A generous pinch of salt supercharges the coco-nuttiness and you’ll find yourself eating the crust like a cookie later.

10 Big-Flavored Recipes With Teeny-Tiny Ingredient Lists

  10 Big-Flavored Recipes With Teeny-Tiny Ingredient Lists Every Tuesday, I come to work a little bit hungry and a little bit early. Look, testing isn’t necessarily a piece of cake, OK? Emma doesn’t accept a simple “yum!” or “it’s good!” She wants to know what you think about the texture, saltiness, bite, or how you’d feel if she tweaked this or that. But the recipes that get the most attention (and love) are her Big Littles: recipes that have teeny-tiny ingredient lists and big everything else.

Get Lost In the Swirls of This Strawberry - Coconut Ice Cream Pie . Homemade ice cream , boozy popsicles, easy crumbles, and all of the fruit pies .

2 (15-ounce) cans full-fat coconut milk, 1/2 cup agave nectar, 1/4 teaspoon kosher salt, 2 tablespoons cornstarch, 1 vanilla bean, split, 1 dry pint (2 cups) strawberries , hulled and quartered, 1/4 cup natural cane sugar. Shake the cans of coconut milk thoroughly before opening.

a piece of cake sitting on top of a wooden cutting board: We learned how to cut ice cream from Claire Saffitz’s epic ice cream sandwich recipe. © Photo by Alex Lau, Styling by Sue Li We learned how to cut ice cream from Claire Saffitz’s epic ice cream sandwich recipe.

The swirl looks more complicated than it is

So you soften the ice cream. And uh, make sure to put a sticky note on it so no one puts it back in the freezer or worse, EATS IT ALL, WHY WOULD YOU DO THAT, BILL, I WAS MAKING A PIE. Kat recommends cutting the ice cream into chunks (you can cut ice cream, yes) and putting it in two bowls (one for strawb, one for coconut). When the ice creams are soft enough to stir with a spatula, stir them until they feel like the consistency of thick cake batter, at which point put the bowls in the freezer for a quick 10 minute break. You’re about to swirl them together, so the more slightly-solid they are, the better for that marble effect. Scrape the strawberry into the coconut and stir it like you would batter, and then STOP. A few folds will do it. Chill another 10, and then pour that into the graham cracker crust to set up for the final freeze.

Remember Magic Shell? Here Are 3 Pocky-Inspired Flavors

  Remember Magic Shell? Here Are 3 Pocky-Inspired Flavors Photo by Bobbi Lin My older brother would beg my mom for Magic Shell, that waxy chocolate coating you throw on top of ice cream and watch immediately turn crisp-cold and totally fun. (I mean, you throw a chocolatey coating on just about anything, and it’s immediately a party.) Every so often she’d give in and buy a bottle that cost a small fortune—and between six kids, you’d better believe that I was there policing every squeeze, making sure there was enough for everyone to completely cover their ice cream, but still enough for the next kid in line. Fast forward to my adult life: A need for kitschy sweets and revisiting all the little things that made my life magical as a child. You know, things like powdered drink mixes, microwave dinners, and, of course, Magic Shell. It was the '80s and '90s, nothing could kill you yet, and convenience was the American way. Most of the food in my house these days is “whole,” meaning you won’t find much junk food like when I was growing up; we cook as much as possible from scratch, but once in a while, we like to have fun with dessert. These 6 No-Churn Ice Creams Are Summertime Magic by Katie Macdonald Is This the Hottest Ice Cream Flavor of the Summer? by Valerio Farris A couple of years ago, I wanted to introduce my then five-year-old son to the world of Magic Shell. I hit the store and looked at the bottle. I’m not sure there was even chocolate in the ingredient list! I thought, “Okay, let’s make this from scratch.

Get Lost In the Swirls of This Strawberry - Coconut Ice Cream Pie . It's tart and creamy and boozy and exactly what you need when it's stupid hot

This Strawberry Cream Pie recipe is the stuff dreams are made of. Be sure to check out the amazing pies from all the other bloggers in the collage below! And a big thanks to Julie from White Lights On Wednesday for organizing everything!

a white plate topped with a piece of cake on a table © Photo by Alex Lau, Food Styling by Alison Attenborough, Prop Styling by Heather Greene

6 hours later

The pie will be frozen enough to make sharp, servable slices. Especially if you run your knife under hot water and clean it in between slices.

a plate of food with a slice of cake on a table © Photo by Alex Lau, Food Styling by Alison Attenborough, Prop Styling by Heather Greene

Decorate the sh*t out of it

Toss some strawberries in lemon juice and sugar and then spoon them into little divots on top of the pie. This is called extra credit, which you know is NOT optional for those with drive and ambition in life.

Get the recipe:

Coconut-Strawberry Ice Cream Pie

a plate of food on a table © Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene

a plate of food with a slice of cake on a table © Photo by Alex Lau, Food Styling by Alison Attenborough, Prop Styling by Heather Greene

Signs You’re Eating Too Much Sugar .
<p>We all know that excessive sugar consumption can cause cavities, weight gain, and ferocious cravings. But consuming too much of the white stuff can have many other unexpected side effects as well.</p>

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