I also enjoy this ice cream during the cold months as a side with some or really any type of warm dessert because I have a big, sweet tooth. This is fun and great to make or have ready when you come in from a hot summer day. If you use something else I would love feedback on how they work and if you need to make adjustments to the recipe for other machines.When I found out that I could make my own vegan vanilla ice cream, I could not wait to try it! Once I tried it, the rest was history and I’ve been making homemade vegan vanilla ice cream ever since. I use a Kitchenaid attachment ice cream maker. It shouldn’t be a flavor you can identify in the finished product. Salt opens up your taste buds and allows the other flavors to shine. I call for a pinch of salt in all my ice cream recipes. You do want to keep in mind that even though you are adding these in at the end, they will affect the flavor. You do this so the ice cream freezes consistently in the machine. You would add pieces of cookie, peanut butter, any chunks of stuff at this time. You can also add things in after the ice cream has frozen in the machine, but before putting it into the freezer. The steeping method would be good for tea bags, vanilla bean pods, or something you want to melt. You can add flavor in a few ways you can simply dump stuff in like the extracts and alcohol, or you can steep things in the coconut milk as you warm it gently before freezing it. Chunks of stuff / add ins(chocolate chips, Oreo’s, fruit, nuts, peanut butter).You can see from my mint chocolate chip and amaretto ice cream different ways to add flavor while keeping the same basic base. This recipe is vanilla because it is basic. You can use more, I just don’t like it super sweet.įlavor. Obviously flavor is important when making ice cream. I use 3 tablespoons per can of coconut milk. I have read you could use corn syrup, but I haven’t tried it yet. I use agave nectar for this, or maple syrup if you want a maple flavor. You need something to make everything stick together and be creamy, and also to sweeten the ice cream.In essence, I am using unsweetened vanilla vodka. In this recipe I used homemade vanilla extract which is simply vanilla bean pods steeped in vodka for a few months. I like to use alcohol as the flavor, or part of the flavor in many recipes.You can simply omit it if you do not use alcohol, but the texture will be a bit different. A little bit of alcohol keeps the mixture from freezing fully if it sits in the freezer overnight.This makes sure the solids are combined, and also give the mixture a little extra air making the final product a bit lighter and fluffier. I also recommend blending everything briefly.You might need to heat it to melt an combine any solid pieces. If you are using an organic brand, or one that separates make sure it is fully smooth. Many brands contain emulsifiers that keep the coconut milk from separating. You also need to make sure the coconut milk is fully liquid.You need the fat to make the ice cream creamy, and that is what ice cream is supposed to be. Ratio: I have found the ratio to be one can of coconut milk (13.66oz) I have been using Thai Kitchen Organic Coconut milk at room temperature, 3 tablespoons of agave nectar, and one tablespoon of alcohol per batch.īlending: I like to blend the mixture before freezing as it adds air which makes a lighter, creamier, easier to scoop finished product.Ĭoconut milk: There are a few important things to know when using coconut milk. Texture. For the perfect creamy texture you need several things: a creamy base (full fat coconut milk), a sweet syrup (agave nectar, maple syrup, or if you must, corn syrup), and, if you like, a bit of alcohol to prevent the ice cream from freezing fully. Flavor (what you add to make the finished product).Texture (the combination of several ingredients to form the perfect creamy base).What is important for successful ice cream? Scoop ice cream into freezer friendly container and freeze for at least 2 hours before serving.Freeze in ice cream maker according to manufacturers instructions.Once cool discard the vanilla pods and combine the coconut milk, beans you scraped from the vanilla pods, vanilla extract, agave nectar, and salt and blend together briefly.Heat gently for about 15 minutes to steep the vanilla pods, then remove from heat and allow the milk to cool to at least room temperature.Combine the coconut milk and scraped vanilla pods in a small saucepan over low heat.
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