HV Calendar

Monday, August 18, 2008

Coconut Rum Sauce

As you might guess we are working hard on the upcoming Passport to the World of Wine. Tickets are now onsale, get them while there hot! (especially if you want a reserved ticket)

For dessert this year we are planning an Adult Ice Cream bar. This is one of the recipes we are trying out:
Coconut Rum Sauce
1 cup coconut cream
1 cup milk
4 egg yolks
2 tbsp white rum
1 teaspoon vanilla extract

In a medium saucepan, bring coconut cream and milk to a boil. In a bowl, lightly beat the egg yolks. Gradually whisk the hot milk mixture into the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 3 minutes. Strain into a bowl and cool. Stir in rum and vanilla. Sauce can be prepared 2 days ahead and stored in the frig. Serve sauce over chocolate ice cream. Yum!
(from cooks illustrated)

My doesn't that sound good!


Stay dry,
jeanie

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