Guest guest Posted November 4, 2006 Report Share Posted November 4, 2006 Stupid article, but recipe follows: Loyal readers will be well aware that, diet or no, I am a first-class omnivore with a decided bent toward the carnivorous. Very few things make me happier than being presented with a large, well-cooked (but not well-done!) slab of beef, well-roasted pork or other meaty delicacy. So when I learned that my newest chum on the copy editing staff here, Maggie Tacheny, was a vegan, I immediately thought, "Great! More meat for me at the company barbecue!" Kidding aside, Maggie (or "Sprouty," as I've nicknamed her) has proved herself to be something of a culinary innovator. Coming from a carnivorous family, she's had to be creative in order to contribute to family potluck suppers and not be relegated to that lowest of all roles: bringing the soda and napkins. Recently, she told me that she was making ice cream. Instantly, my heart leaped! I'd won another convert away from the Way of Green. Soon, I'd have her chowing down on ribeyes and buffalo wings. My joy was unfounded, though. What she referred to was a vegan concoction: coconut-milk ice cream. I was most dubious. I couldn't imagine that anything approaching a passable ice cream could be made without plenty of delicious butterfat along for the ride. However, she reported that the confection in fact came out quite edible, and was devoured with great relish by her meat-loving family members. Who knows? Maybe I'LL end up being the one converted. Not bloody likely. But, for those of you, like me, always open to new culinary adventures, here's the simple recipe, which Maggie reports came from "Real Vegetarian Thai," by Nancie McDermott. Coconut Ice Cream 2 14-oz. cans (about 3 ½ c.) unsweetened coconut milk 1 c. sugar ½ tsp. salt In a heavy saucepan, combine the coconut milk, sugar and salt. Place over medium-high heat and bring to a boil, stirring often to dissolve the sugar and salt. Remove from heat and pour into a bowl. Cover the bowl and refrigerate until very cold, about 2 hours. Freeze in an ice cream maker and serve at once, or transfer to an airtight container and store in the freezer for up to 3 weeks.Peter H Send instant messages to your online friends http://uk.messenger. Quote Link to comment Share on other sites More sharing options...
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