Blackberry Orange Passionfruit Ice Cream
1 cup whipping cream
1 cup whole milk
1 cup passionfruit juice
1 cup orange juice
juice of 1 lime
1 cup blackberries, fresh or frozen combined and pureed with 2 tablespoons sugar
1/3 cup sugar
1 tsp vanilla
Whisk together cream, milk, vanilla and sugar.
Stir in passionfruit, orange and lime juices.
Pour into ice cream freezer and follow manufacturer’s instructions.
In the last five minutes of freezing time, add blackberries.
Makes 1 1/2 quarts.
PINEAPPLE MANGO MACAROONS
14 oz. sweetened coconut shredded or grated
4 egg whites, lightly beaten
1/4 tsp salt
1/2 cup sugar
6 tbsp. flour
2 tbsp. pineapple apricot preserves
5 oz. or 1 cup dried sweetened mangos, cut into small pieces
In a medum sized bowl, stir together coconut, flour, salrt and sugar.
Stir in egg whites until well mixed.
Add pineapple apricot preserves and mangos
Scoop onto baking sheet prepared with either parchment paper or buttered and floured to prevent sticking.
Bake at 325 degrees for 12-14 minutes or until cookies are lightly browned around the edges.
makes 18-20 cookies.
Key Lime Glaze
3 tbsp key lime juice
3 tbsp granulated sugar
Stir together key lime juice and sugar until sugar is dissolved.
Brush over hot cookies.
Let cookies cool, and then sprinkle with powdered sugar.