Thursday, April 29, 2010

Turon with coconut ice cream

these are like filipino dessert spring rolls served with homemade coconut ice cream. top them with some hot chocolate and you have a little bit of heaven in your bowl. need i say more?

From Food pics
(this photo doesn't do it justice)

for the turon
lumpia wrappers (available at an asian grocery store)
a couple of bananas
canned jackfruit (also available at the asian market)
brown sugar

1. let the lumpia wrappers thaw according to package instructions (this could take up to 2 hours, so plan ahead).

2. carefully separate them. they are very, very thin so be careful not to tear them.

3. slice the bananas into quarters (slice it longways once, then cut each of those in half). Also prepare the jackfruit so you have the same size pieces. dip the bananas in the jackfruit syrup and place 1 piece of banana next to 1 piece of jackfruit on the top center of the lumpia wrapper (about 1/2 of the way down on the wrapper). sprinkle a little brown sugar on the fruit.

4. to roll, fold the top of the wrapper over the fruit, then fold either side towards the center. roll the fruit over a couple of times in the wrapper, so you are left with what looks like a spring roll. dip your fingertips in water to seal it.

5. in a pan, heat about 1/4 inch vegetable oil. fry each turon until they are golden brown on each side.

6. once you're finished, drain most of the leftover oil from the pan. place the turon in the pan (if you took them out) and sprinkle them with brown sugar. flip them over and sprinkle more sugar (so the sugar gets on all sides). saute for a few more minutes, until the sugar melts.

for the ice cream
4 eggs
1 cup white sugar
2 cups heavy whipping cream
2 cups coconut milk
1 tsp vanilla extract
2 tsp coconut extract

1. place the eggs and sugar in a blender and process 2 minutes. they should get kind of thick and almost fluffy.

2. pour this mixture in a double boiler (or put some water in a medium saucepan and put a smaller saucepan on top of that, and put the egg mixture in the smaller saucepan - just be careful not to get water in it). Heat, stirring constantly, for 10 minutes. it should thicken and start to look like custard.

3. put this in the fridge to chill.

4. once the egg mixture is chilled, take the whipping cream and whip it (whip it good). stiff peaks should form. fold in coconut milk, extracts, and finally the egg mixture.

5. place in freezer for at least 8 hours.

Serve the turon hot, drop on some chocolate sauce, and eat with ice cream.

From Food pics

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