Mango Passion fruit Ice Cream
1 cup Cream
1 cup Whole Milk
1 ¼ cup Mango Nectar, (such as Kearn’s brand)
1 ¼ cup Passion fruit Juice
¼ cup Sugar
1 tsp. Vanilla extract
2 Mangos, cut into small pieces
Stir cream, milk, vanilla and sugar together.
Whisk in Mango nectar and passion fruit juice.
Pour into ice cream maker and freeze according to freezer manufacturer’s instructions.
In the last five minutes of freezing, add mango pieces
Makes 1 ½ quarts
White Chocolate, Coconut, Macadamia Nut Cookies
½ cup Butter
1/3 cup Brown Sugar
1/3 cup Granulated Sugar
1 tsp. Vanilla Extract
½ tsp. Salt
½ tsp. Baking Soda
1 ¼ cup Flour
7 oz. White Chocolate, chopped (Recommended: Lindt white with Coconut)
½ cup Macadamia Nuts, chopped
½ cup Sweetened, shredded Coconut
Cream together butter and sugar until light and fluffy
Add egg and vanilla, mix well
Mix together salt, baking soda and flour; stir into the creamed butter and sugar mixture
Stir in chocolate, nuts and coconut
Drop ¼ cup dollops onto un-greased cookie sheet
Bake at 375 for 10-12 minutes or until lightly golden; transfer to wire cooling rack until completely cool.