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On hot summer days, instead of turning on the air conditioner, cool down with something refreshing under a shady tree. Landscaping can be effective in keeping your home cool. Leafy plants and shrubs on the east-, west- and south-facing sides of your home can reduce exposure to direct sunlight, keeping the temperature down inside the house. Ground-cover plants and shrubs near driveways, sidewalks and lanais will reduce the heat radiating from these surfaces.
For more tips, see the free brochure Cool Tips for Home and Work, available at all City Mill stores on Oahu, or call 543-7511.
Here are ice cream recipes to keep you cool.
Azuki Bean Ice Cream
» 4 cups plus 2 tablespoons half-and-half, divided
» 1/2 cup sugar
» 4 large egg yolks
» 1-1/2 tablespoons tapioca starch or cornstarch
» 2 cups azuki bean paste (available in the Asian section of supermarkets)
In double boiler over medium, heat 4 cups half-and-half. In medium bowl, whisk sugar and yolks until yolks turn thick and pale.
Temper yolks by gradually adding the hot half-and-half mixture, 1 cup at a time, while whisking vigorously to prevent eggs from cooking. Return mixture to double boiler and whisk over simmering water until slightly thickened and heated through, 10 to 15 minutes.
Dilute tapioca starch or cornstarch with remaining 2 tablespoons half-and-half and add to mixture. Continue whisking to a custard consistency that coats the back of a spoon, about 2 minutes.
Transfer to heatproof bowl and whisk in azuki bean paste. Set over an ice bath and refrigerate at least 12 hours, preferably overnight.
Pour mixture into ice cream maker and process according to manufacturer’s instructions, 30 to 35 minutes. Transfer to airtight container and freeze. Serves 10.
Approximate nutritional information, per serving: 290 calories, 13 g fat, 8 g saturated fat, 110 mg cholesterol, 50 mg sodium, 38 g carbohydrate, 2 g fiber, 10 g sugar, 7 g protein
Strawberry Lemonade Ice Cream
» 2 cups frozen strawberries
» 2 Meyer lemons, juiced and zested (about 1/4 cup fresh juice)
» 1/3 cup honey
» 1 teaspoon pure vanilla extract
» 2 cups full-fat coconut milk
Add all ingredients to blender. Blend on medium setting until smooth and combined.
Pour mixture into ice cream maker and process according to manufacturer’s instructions. After 15 to 20 minutes, ice cream will start to develop a “soft serve” texture. For firmer texture, transfer to large airtight container and freeze. Serves 8.
Approximate nutritional information, per serving: 220 calories, 12 g fat, 11 g saturated fat, no cholesterol, 10 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g sugar, 2 g protein
Chai Tea Latte Ice Cream
» 2 cups whole milk
» 2 cups heavy cream, divided
» 3/4 cup honey
» 1 teaspoon vanilla extract
» Pinch salt
» 4 chai tea bags
» 6 egg yolks
» 1 cup crumbled honey graham crackers or cinnamon-flavored cookies
In a small pot, bring to simmer milk, 1 cup cream, honey, vanilla and salt; stir. Remove from heat and set tea bags into mixture. Steep, uncovered, 15 minutes or until achieving desired flavor.
In large bowl, whisk egg yolks and mix in 1/2 cup of hot mixture to temper eggs. Transfer yolk mixture into cream mixture. Cook over low heat, stirring occasionally, until mixture is thick enough to coat the back of a spoon.
Stir in remaining 1 cup cream. Cool to lukewarm, cover and refrigerate at least 2 hours.
Pour mixture into ice cream maker and process according to manufacturer’s instructions. Five minutes before ice cream is done, add crumbled cookies. Transfer to airtight container and freeze. Serves 12.
Approximate nutritional information, per serving: 300 calories, 20 g fat, 11 g saturated fat, 155 mg cholesterol, 100 mg sodium, 28 g carbohydrate, no fiber, 23 g sugar, 4 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
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