Pina Colada Ice Cream

For our Brazilian Carnival dinner, I prepared the following recipe to share. I wanted a nice dessert that tasted like the tropics and had some fun in it (ie: alcohol!). What came to mind was a pina colada. To make this, I usedBen & Jerry's original sweet cream base recipe with a few adaptations. I got this recipe from my Ben & Jerry's Homemade Ice Cream & Dessert book. Instead of using whole milk, I used cream of coconut, stirred in some crushed pineapple and a nice splash of rum to create a Pina Colada Ice Cream!

Pina Colada Ice Cream
using an adapted recipe of Ben & Jerry's Sweet Cream Base

Sweet Cream Base:
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 15oz can Cream de Coco
1 heaping capful of good quality rum
1 (15oz) can crushed pineapple, drained & squeezed dry


In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minuutes.

Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in the heavy cream, cream de coco and rum; whisk to blend and set aside.

Add the pineapple and stir to fully incorporate.

Transfer the mixture to an ice cream maker and process according to manufacturer's instructions.

Transfer your ice cream into a freezeable container and freeze for a few hours to allow flavors to blend.

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Thai Green Curry Chicken Filling

The following recipe was used for my Steam Buns cooking class. You can read about my class and get other links to recipes HERE.

Thai Green Curry Chicken Filling

1-2 cloves garlic, minced

1 medium onion, diced
1 tablespoon cooking oil
1/2 tablespoon Thai green curry paste
1 lb ground chicken
1 can coconut milk
1 cup bamboo shoots, julienned
1/2 cup slivered green onions
salt & white pepper to taste

In a wok or skillet, saute garlic & onions in oil.
Add curry paste and ground chicken and stir to heat.
Add coconut milk and bamboo shoots; stir. Allow the milk to reduce to half.
Remove from heat and stir in green onions, salt & white pepper. Allow to cool before using as filling.

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Mango Sticky Rice

The following recipe was featured for my Thai Cooking Class. You can read and view other recipes from the class HERE.

Mango Sticky Rice
Joelen's recipe

2 cups Thai sticky rice
water for cooking rice
1 can coconut milk
1 cup granulated sugar
1 can lychee in syrup, with syrup reserved
2 large, ripe mangos, chopped

Prepare rice as directed.

When rice is cooked, place in large bowl.
Add coconut milk, sugar, can of lychee fruit and 1/4 cup of reserved lychee syrup; stir until sugar is dissolved.
To serve, place sticky rice on platter and garnish with sliced chopped fresh mango.

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