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Question: When you "zip-lock" a Ziploc bag, do you start at the center?

Where do you place your fingers when you begin sealing a Ziploc bag?
In the middle, at one end, or at both ends?

Answer: I start on the right - I hold with my right hand and zip it with my left

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I made this dessert for my last class at culinary school. We had to prepare a dessert with a meal of four dishes that we had to be met before we could move forward. We had to select a hat, items that we had to prepare, within a period of time slots to be classified. We knew we had to make a dessert, and were allowed to bring all the elements in the class that we wanted to use within reason. I decided to rock salt, coconut milk and shredded coconut. We always had fresh ginger, nutmeg and sugar our disposal, so I knew I would have at my disposal to any dish. I strongly believe that my instructor liked my dish dessert coconut, because of their ate every last bite, and I made a perfect score.

This is an excellent recipe, and it is very fun to do and probably the easiest to do, too. I am happy that I am able to share this recipe with you!

Ingredients you need:

1 Can of coconut milk (or) 16 oz

1 / 4 teaspoon fresh ginger

1 / 2 cup shredded coconut

1 / 8 c. tsp nutmeg

1 / 4 cup sugar - you can go much lower on the sugar if you wish. Adjust to your taste. If you want to delete This is totally an option too. You can use a sugar substitute, but follow the instructions on the box.

2 cups rock salt

4-5 cups Ice cubes or crushed.

4 small ramekins

2 Large zip Lock Bags

January 1 mixing bowl

You are now ready to make your ice cream. You'll add a bowl to mix 16 ounces of coconut milk. It is always best to shake the can of milk coconut before you open it, to get the built fat milk coconut solids incorporated into the liquid. You have ten cutting a piece of ginger and peel, then cut it and make a paste and add to milk. You add the nutmeg and sugar and give it a good mix. You'll need to taste to ensure it has the component of flavor you want. If you want to add more nutmeg, ginger or company would be the time to do so.

If you are diabetic, you can use a sugar substitute, or no sugar at all. I have not tried it without sugar, so I would be interested any comment on this import. I do not think it would work though.

You will now need to prepare for the fun begin. You can your Roasted coconut before or after. Get a small pan, and add your coconut to a pan over med med high heat and stir until golden brown. Remove from pan and save for garnish your finished ice cream later.

Add your ice cream milk mixture the first zip lock bag and make sure it is sealed well. If you have a rubber band to go around to prevent it from flapping around this is a good thing. In your second bag that you'll add half the salt and half the ice bag. Following the announcement of your 1st zip lock bag with the milk mixture and then remaining ice and rock salt. You will then let the children take over if they help.

It is preferable to the outside in an area that does not matter if things get a little out of hand. You will need to stir vigorously for about 5-10 minutes, or until the milk begins to turn into a frozen solid. You will then remove the bag of ice and rock salt. Mix very gently cold water and pat dry. Immediately put the semi-frozen mixture into the ramekins and freeze for about 5-10 minutes. Remove from freezer and add your toasted coconut to the top and dig in.

I love this recipe and it is so fun to do. It is also one best desserts I've ever eaten as well.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue