My dear friend, Christina from Sweet Lavender Bake Shoppe will be on the blog each Tuesday for the next three weeks sharing her recipe for ice cream sandwiches! {In Three Parts} I am so excited for her guest posts and cannot wait to try this out. Enjoy! :)

12 ounces whole milk

8 ounces heavy cream

5 1/2 ounces (by weight) vanilla sugar

6 egg yolks

1/4 vanilla bean (optional)

1/4 teaspoon coconut extract

2/3 cup toasted organic coconut flakes (unsweetened)

Preheat oven to 400*F. On an ungreased baking sheet, spread out coconut flakes in a single layer. Toast, in oven until lightly golden brown around the edges- about 5 minutes. Do not go anywhere! This will happen quickly. There’s a lot of natural oils in the coconut which causes this crucial toasting to happen quick. I’m warning you- it does happen fast. As soon as you smell coconut, check your stuffs!

Once toasted, remove from oven and let cool.

Now the rest of the steps are just like any other ice cream you’ve seen (err…read?) me make:

You’ll want to beat your yolks and sugar until you’ve reached the ribbon stage (light in color and fluffy/thick).

Then you’ll need to simmer your milk and vanilla bean over medium-low heat until just about to boil. Turn off heat and let steep 5 minutes.

Make ice bath ;) Make sure your bowl that’s sitting in ice water is big enough to hold ice cream base. Oh! And that it’s glass or metal. Add fine mesh sieve to top.

Temper milk SLOWLY into egg/sugar mix, whisking continuously. Once milk has all been incorporated, add back to pot. Cook, stirring CONSTANTLY over medium low heat until you’ve reached nappe‘ stage (or 180*F on a candy thermometer). This will take anywhere from 5-10 minutes. You’ll know you’re there when the mixture is starting to thicken, and it’s coating the back of a wooden spoon heavily. For better pictures on what I mean, click here.

Once you’re at nappe’ stage, take your pot off the heat and pour into your bowl in your ice bath, through the sieve. As you know, this is removing any egg shell or cooked egg that’s maybe formed.

Stir every couple of minutes and chill down your mix until no longer hot to the touch. Add your cream. Mix well and chill even more.

Next add your coconut extract. For my taste, I used 1/4 teaspoon. Depending on the brand you have, and your taste- you might want to add more…or less. Start with a few drops, taste…add more, taste…add more…etc. You can always add…but you cannot take away. And remember- the flavor will lessen a bit once it’s freezing cold, so you want your mix to be a little stronger than you would eat right then and there.

Now either chill over night (for best results), or if your mix is good and cold- add to your ice cream maker.

Follow your maker’s instructions. For my maker, this spun for about 25-30 minutes. When your ice cream looks fluffy, has increased in size, and is soft serve consistency (see above photo), it is time to add your toasted coconut. Add while maker is still going.

I crunched mine up a bit in my hand before adding to ice cream maker. My flakes were kind of ginormous.

Love, Christina

I love that my blog will be handed down to our kids someday and one thing I want is to share some of our favorite meals. This space is not only our life journal but a home cookbook for our little family.

Taco Salad is about as simple as it gets and is a new favorite in our house. It takes no time to make. My mom actually gave me this recipe {where most come from} and we really enjoy it!

1 bag of Doritos {Mom uses Spicy Nacho}

I large head of lettuce

2 large tomatoes {I used more since they were small}

Green onions

1 can of Mexican beans {hot beans} DRAIN JUICE

Shredded cheese {sprinkled}

Zesty Italian dressing

*My mom puts radishes in her salad but we choose not to. Just preference.

I start off my adding chips to the bottom of the bowl.

Cut your lettuce and then add to the bowl.

What I like to do is add the chips and lettuce in layers. Chips, lettuce, chips, lettuce. This way its evenly distributed.

Dice tomatoes and green onions.

Add to bowl.

Next, add in the beans but make sure you drain the juice off first. Stir mixture and sprinkle in shredded cheese on top.

I let everyone add their own dressing when they fix a bowl of salad. My husband personally likes ranch on his.

This is a super simple recipe and makes a great meal! Prep time is around 10 minutes and this feeds about 4-6 people depending on portion size. If you would like to feed more just double.

Enjoy! :)

This is one of my favorite recipes and a frequent meal in our home. It’s simple, quick, and is easy clean-up that usually leaves us with 1-2 days worth of left overs. :)

Ingredients:

Stew Meat

Potatoes

1 Onion

2 Cans of Stewed Tomatoes

2 Cans of Green Beans

2 Cans of Corn

Carrots {Optional-not in this recipe}

1 Large Can of Tomato Juice

Water

Salt + Pepper

I first cut up the meat into smaller pieces and cut the fat off. You can slow cook your meat with an onion and a little water and then add the rest of your ingredients later but since I slow cook mine all day, I toss everything in at once.

Next I peel and cut my potatoes and add to crock-pot. There isn’t a specific number I use. Generally, it depends on the size and if we want more or less.

Cut the onion and add in. I like to cut mine into strips but it is strictly preference. I think the onion is essential for flavor.

Next, add in two cans of corn and two cans of green beans.

Be sure to drain the juice from both. Obviously fresh, home grown veggies is best but if that isn’t an option, these are the brands that I like to use.

Pour in the two cans of stewed tomatoes.

Then pour in your large can of tomato juice. Once everything is in the crock-pot, I add in water until it is filled to the rim. Be sure to season with salt and pepper and stir.

I throw this together in about fifteen minutes early in the morning and cook on low all day. We usually have dinner around 6:30-7:00 so it cooks for at least 11 to 12 hours. I will check to make sure the potatoes and meat are done. If so, your stew is ready!

Like I said, this huge pot lasts us for a few days and is a favorite go-to meal. Recipe credits go to my mom! She makes the best! :) Enjoy and please comment or email if you have questions!