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Thursday, November 13, 2014

Hawaiian Macadamia Nut Vanilla Ice Cream

 I am so proud of myself for recreating the ice cream  that I tried in Hawaii  recently, when we were on our vacation in Oct 2014.  I am not an ice cream person at all, I love warm desserts. However, it was relatively hot in Hawaii, and they had this Vanilla Macadamia nut ice cream which was loaded with nuts and not very sweet at all, unlike all the other ice creams that you get here. I took one bite of it from my husband's serving and wanted more. Then I bought one for myself and after we came back, I could not wait to try to make it here. And here it is .....

2 cups of heavy whipping cream
3 cups of roasted lightly salted Macadamia nuts
2 eggs
1/2 can of condensed milk
1/3 cup of granulated sugar
1/2 cup of Caro syrup
1 tablespoon of Vanilla extract
1 can of evaporated milk
1 tub of whipped topping
  • Chop the Macadamia nuts to desired consistency in food processor.
  • Beat eggs.
  • Add evaporated milk and condensed milk, beat until all ingredients are well incorporated.
  • Add vanilla and sugar and corn syrup,
  • Beat with hand blender until everything is smooth and well blended.
  • Add whipping cream and nuts.
  • Add whipped topping and mix well with hand blender. (if making in two batches, may want to hold off on adding entire tub of whipped topping, and add to second batch just before making the ice cream next day.
  • Pour 1/2 of content in 1 quart ice cream make and  put the rest in fridge.
  • Follow direction on the ice cream maker. 
  • Takes about 30 min to make 1 quart at a time.
  • Scoop out the ice cream in freezer safe plastic container and freeze until serving.
  • Freeze the washed empty ice cream maker container in freezer and make the next batch when this container is ready (about 8 hours)
  •  Pour the ice cream in same container freeze the ice cream and serve as needed.
  • You may top it with desired topping or just serve plane.

    This recipe yields 2 quarts of ice cream, therefore I had to make it in two batches, since the Cuisinart ice cream and yogurt maker has only one quart container.  I made one batch one day and had to freeze the empty ice cream container to make the next batch next day. Stored the rest of the mix in the fridge. Only thing is you may want to add the whipped topping to the mix just before making the ice cream. If you have ice cream maker with bigger container or have two ice cream containers you can make both batches on same day.
    • I used 3 cups of Macadamia nuts because the ice cream that we tried in Hawaii was loaded with nuts.
    • If you desire less nuts, you can cut down the quantity to 2 cups of nuts, but may want to use less sugar.
    • Instead of using Caro syrup and sugar you can use one entire can of condensed milk. 
    • Instead of using heavy cream you can use coconut milk or half and half.

    D E L I C I O U S   !

    ENJOY !!

    Recipe and Photographs by Surekha.

    Sunday, November 9, 2014

    Green Tomato, Corn and Pineapple Salsa

    Yummy, sweet, savory, chunky with a full body to it and Spicy !!
    These are the qualities your taste buds yearn for when trying a salsa and this salsa will satisfy you palate to the fullest.
    A dear co-worker of mine brought some green tomatoes  from her garden for every one, I took two big one of ,my share and came home, and was going to make green tomato salsa. Did not have time so,   put them in the fridge and forgot about them. Then we left for vacation.  When go back after 11 days, remembered about the tomatoes thinking that they will be totally  rotten, but to my surprise they were fine, one of them had turned yellowish red and another one was still green. We just got back from Hawaii, I still had the craving for pineapple so decided to make this salsa with touch of tropics for sweetness.
    • 2 green tomatoes
    • 1 yellow onion
    • 3 green onions with leaves
    • 4-6 Fresh Jalapeno peppers or less if you don't want very spicy.
    • 1 green pepper (capsicum)
    • 1 bunch of cilantro leave chopped
    • 1/4 cup of vegetable oil
    • 1 teaspoon of cumin seeds
    • 1 teaspoon of mustard seeds
    • 1 teaspoon of turmeric powder 
    • 1 tablespoon of coriander powder (optional)
    • 2 teaspoon of  roasted cumin seeds powder
    • 1/3 cup of brown sugar or to taste to sweetness you desire
    • 1/2 cup of  white vinegar
    • 1 can of kernels of corn drained and washed
    • 1 can of pineapple tidbits or crushed pineapple if you don't want very chunky
    • Salt to taste
    * Cut all the veggies in to chunks separately
    * Heat oil in a sauce pan.
    * When oil is heated, add cumin seeds and mustard seeds.
    * When these crackle, add yellow and gree onion chunks.
    * Saute for few min until light brown.
    * Add green pepper chunks, fresh jalapenos chunks and tomatoes chunks.

    * Add salt.
    * Cook for 5 min.
    * Add  turmeric, coriander powder, cumin powder.
    * Cook for few min until everything is slightly tender.
    * Add sugar and cook for another 1-2 min.
    * Turn the heat off.
    * Let the cooked veggie cool.
    * Add chopped cilantro.
    * Blend everything with hand blender until  smooth paste.
    * Add vinegar.
    * Mix well.
    * Add drained and washed kernel of corn
    * Add pineapple.
    * Mix well
    * Taste and adjust salt, sweetness and tartness to your taste by adding salt, sugar and vinegar if needed.

    * Serve with corn chip use as a topping on your favorite dish.
    * Refrigerate unused salsa.
    * It should stay good for 3-4 weeks.

     Recipes and Photographs by Surekha

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