I do the majority of the cooking in our family while Jamie is the grill master and the kids are expert eaters. I periodically involve them in the creation process but during busy weeknights, it’s usually just easier to do it myself. But now that they’re 9 and 11, I’ve had the nagging feeling I need to give them a more advanced skill set than grilled cheese sandwiches.
Enter: Uncorked Kitchen, where a cooking class meets dinner party meets family bonding.
Denver has a smattering of cooking schools and classes for adults and kids but very rarely do they involve the whole family. Uncorked Kitchen aims to please with their new Family Day Out, a unique hands-on dining experience where parents and kids get to be a part of the creation process of their meal from prep to plate. And believe me, the plate part is very, very delicious.
Me: Set my paper towel on fire.
It’s probably best to leave it to the professionals.
Recipe for the Best Ever Coconut Ice Cream with Mango
- 2 cups milk
- 2 cups heavy cream
- 2 cups coconut milk (don’t use lite)
- 1 cup shredded coconut toasted
- 8 egg yolks
- 1 ½ cups sugar
- Pinch salt
- 1 mango sliced
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan, allow the mixture to steep for 10 minutes.
- While the milk mixture is steeping whisk the egg yolks, sugar, and salt together in large bowl, until thickened and pale yellow.
- Temper hot liquid into egg mixture, by slowly adding the hot milk mixture into the egg mixture whisking constantly until all of the milk mixture has been added to the egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken, and coats the back of a spoon. Strain through a fine mesh strainer into bowl and chill immediately over ice bath.
- Process the chilled mixture in a standard ice cream machine, following the manufacture’s directions.