J'aime Paramin

Paramin Style Coconut Ice Cream

PARAMIN STYLE COCONUT ICE CREAM

List of Ingredients

One dry coconut

One and a half tins of condensed milk

One tin of evaporated milk

Two cups of heavy cream

Two tablespoons of custard powder

One teaspoon of mixed essence

Four tablespoons of granulated sugar

Salt to taste

Equipment

Ice cream freezer/mixer

Preparation  

Break open the coconut and scoop the flesh away from the shell

Grate the coconut flesh then using a strainer squeeze the milk into a large bowl

 Pour the evaporated milk into a cooking pan add the sugar and salt and heat on the stove, do not boil

Mix in the custard powder with the heavy cream and pour into the heated cooking pan

Continue to stir until the custard is cooked, the mixture will become thick and smooth

Remove from the stove add in the rest of the ingredients stirring until the batch has an even consistency   then set it aside to cool

Once cooled pour the liquid into the ice cream freezer/mixer pail do not fill as the liquid will double its’ volume as it is transformed into ice cream.

Follow the ice cream freezer/mixer directions and you should have real homemade coconut ice cream in about thirty minutes.   

 

Christmas Black Cake Anyone?

TRINIDAD BLACK CAKE  (Christmas Cake)Recipe taken from “The Multicultural Cuisine of Trinidad & Tobago & The Caribbean”, by Naparima Girl’s High School Cookbook
Serve 36
1 lb. prunes, seeded and chopped1 lb. raisins1 lb. currants1 lb. sultanas1/4 lb. mixed peel1/2 lb.cherries, chopped in half1/4 lb chopped almonds1- 1/2 cups cherry brandy2 cups rum2 cups or 1 lb. butter2 cups  or 1 lb. sugar (brown or granulated)10 eggs (large)2 tsp. grated lime peel2 tsp. vanilla extract1 lb.  or 4 cups flour4 tsp. baking powder2 tsp. ground cinnamon 1/4 cup browning or more1 cup mixture of rum, cherry brandy and sherry
METHOD

1. On the day before or a few days before baking cake combine prunes, raisins, currants, sultanas, mixed peel, cherries, almonds, cherry brandy and rum.
2. Line three 8″ round cake pans with double layers of wax paper.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time: add lime peel and vanilla.
5. Combine flour, baking powder and cinnamon, fold into creamed mixture gradually.
6. Add fruit and enough browning to give desired color: stir well.
7. Put in lined baking pans 3/4 full and bake in a preheated oven at 250 F for first hour: reduce heat to 200 F – 225 F for remaining 1-1/2 hours or until tester comes out clear.
8. Pick hot cake and soak with the mixture of rum, cherry brandy and sherry. Cover and set aside. As alcohol soaks in pour more and continue to do so for 12 hours.