Zucchini Ice Cream

So after a conversation with my friend Deanna, I set off to make zucchini ice cream on a whim. I was looking for something that could translate the taste of zucchini bread, and this one definitely hit the mark. When I told people what they were eating, they didn't believe me. It was a great use of zucchini, and definitely something we will make again!

Ingredients:

• Milk, whole - 1 1/4 cup (200 ml)
• Cream - 1 1/2 cups (355 ml)
• Vanilla extract - 1 tsp (5 ml)
• Sugar - 1/2 cup (100 grams)
• Cinnamon - 1 tsp
• Salt - 1/4 tsp
• Zucchini, grated (all except the seedy center) - 1 1/4 cup (190 grams)
• Walnuts, finely chopped (optional) - 2/3 cup (50 grams)

Procedure:

• Place all the ingredients (except the walnuts) in a saucepan and simmer until the zucchini is just tender but not mushy.
• Place the pan in an ice water bath and cool completely.
• Add the walnuts if desired.
• Follow the manufacturer's instructions for your ice cream maker or:
• Pour the mixture into a flat metal baking pan and freeze.
• Once frozen the ice cream can be served, or stored for future use:
• Transfer the ice cream into an airtight container and return to the freezer.

Gluten Free Zucchini Bread

Tried this recipe last night and it was a big hit! We cooked it in both regular loaves and mini loaves and both were perfect. The GFJ even took them for school snack today. This bread freezes well and can be served plain or with your favorite jam, jelly, or just plain butter.
Ingredients 1/3 cup Vegetable Oil 1 cup Turbinado Sugar 2 large Eggs 1/2 cup Applesauce 1 tsp. Vanillia Extract 2 cups Gluten Free All Purpose Baking Flour 2-1/2 tsp. Baking Powder 2 tsp. ground Cinnamon 1-1/2 tsp. Xanthan Gum 3/4 tsp. Salt 1/2 tsp. ground cloves 2 cups finely grated zucchini 1/2 cup chopped Pecans or Walnuts 1/4 cup dark Raisins
Directions
Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans. In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cloves. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini, nuts, and raisins. Batter will be somewhat thick. Turn batter into prepared pans. Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing. Makes 12 slices.

Flan

This is my favorite flan recipe. So easy to make and always a hit.

1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
4 ounces cream cheese (optional)
3 eggs
1 tablespoon vanilla
1 cup sugar

In a blender, combine condensed milk, evaporated milk, cream cheese (if desired), eggs, and vanilla and blend until well mixed. Sprinkle sugar over the bottom of a heavy frying pan. Place over low heat and cook, stirring constantly, until sugar melts and starts to turn golden brown. (Watch carefully! Sugar burns easily at this point.) Pour caramelized sugar into an 8-inch round cake pan, tilting to coat bottom completely. Carefully pour the mixture from the blender over the sugar. Place the pan in a larger baking pan and fill the larger pan with water to a depth of 1 inch. Bake at 300 degrees for 35-50 minutes or until the sides are firm and top is lightly browned. Let cool and flip pan upside down on a plate to serve.