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Ingredients
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Ice Cream
Sorbet
Coconut Cookies
Method
Ice Cream
- 1
Prepare the Base
In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until sugar dissolves. Remove from heat.
- 2
- 3
Cook the Mixture
Return the saucepan to low heat and stir until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
- 4
Chill
Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 5
Churn
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
Sorbet
- 6
- 7
Combine Ingredients
In a blender, combine the fruit puree, sugar syrup, and lemon juice. Blend until smooth.
- 8
Chill and Freeze
Chill the mixture in the refrigerator, then pour into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Coconut Cookies
- 9
Preheat Oven
Preheat your oven to 350°F (175°C).
- 10
- 11
Shape Cookies
Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- 12
Bake
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown. Let cool.
