![]() ![]() Congrats–I think this recipe wonderfully typifies your mission statement. Then, reduce the heat to low and let the mixture simmer for about 5 minutes. ![]() Stir the mixture until it comes to a boil. It’s like the best cold chocolate bar you’ve eaten–this is to say, this could easily double as a fudgesicle-esque recipe, frozen in a silicon mold without an ice cream maker. The first step is to combine the coconut milk, almond milk, sugar, salt, and vanilla extract in a medium saucepan over medium heat. HOWEVER, my sons (I also have a 2 year old) and I just scraped that off and made a meal of it. The *only* thing–this may relate to Patty’s comment from above–is that there was a somewhat thick “shell” left after it finished. After chilling in the fridge after blending, it was the consistency of pudding–not a bad thing, just unexpected–but it froze in our Cuisinart ice cream maker like a champ–creamy, sweet but, much more importantly, rich. My other small adds/changes were rice milk instead of almond milk (we made the switch because of drought conditions in California–are we helping? We think we are.) Also, 1 additional can of Coconut cream and some additional agave for sweetness. We were more interested in the chocolate ice cream, so we did not do the vegan brownies–that’s for down the road. We are far from vegan at home, but my 4-year-old son is on a special diet that has us eliminating dairy for him. BTW, making ice cream is an amazing profitable food hobby: any effort is rewarded with gushing applause… similar to making pasta, another hobby of mine. And then.oh wow, creamy ice cream perfection. ![]() So the next batch, I heated the ingredients to a simmer, then blended them to really smooth out the fats. This should be a standard: it is a wonderful, simple recipe that has also provided me a lot of insight into making ice cream making generally. Heating the ingredients up first is to homogenize the fats so that they don’t have a grainy texture. ![]()
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