I haven't come up with a library of recipes yet but believe you me they will be coming. I love this thing! Vegan ice cream pretty much whenever I want it. No added crap. Flavors that may be hard to find, or impossible in vegan versions. Oh yes, there will be much ice cream. I suspect I will go back up to the pant size I just went down from. Who the hell thinks vegans are skinny?
My first creation you ask? This recipe was inspired by my husbands pregan love for Haagen Dazs Rum Raisin ice cream and my stumbling across the blog A Vegan Ice Cream Paradise made this my first "complex" recipe. I say complex lightly because it wasn't difficult. Yes, it can be improved but this came out damn good. I'd buy it.
Rum Raisin Ice Cream
3/4 cup raisins
3/4 cup dark rum
1 14oz can coconut milk
1 1/5 cup soy milk (or other nondairy milk)
1/2 cup sugar
2 Tb arrowroot (or cornstarch)
1 tsp vanilla
3/4 cup raisins
3/4 cup dark rum
1 14oz can coconut milk
1 1/5 cup soy milk (or other nondairy milk)
1/2 cup sugar
2 Tb arrowroot (or cornstarch)
1 tsp vanilla
Soak the raisins in the rum for at least 1 hour but up to overnight. The longer you soak the better.
Mix 1/4 cup of the soymilk with the arrowroot, set aside.
Heat the coconut milk, remaining soy milk and sugar in a small saucepan. Once the mixture is near a boil mix in the arrowroot mixture. The mixture should begin to thicken. Once this happens remove from heat and stir in vanilla. Set aside to cool.
Once the mixture has reached room temperature, drain the raisins reserving 1/4 cup of the rum.
Mix the rum into the milk mixture.
Freeze the cream in your ice cream maker according to the instructions. Add the raisins in 5 mins before the end of the freezing cycle.
I had to freeze mine in the freezer for an additional 10 mins to get a scoopable ice cream rather than a soft serve consistency.
Mix 1/4 cup of the soymilk with the arrowroot, set aside.
Heat the coconut milk, remaining soy milk and sugar in a small saucepan. Once the mixture is near a boil mix in the arrowroot mixture. The mixture should begin to thicken. Once this happens remove from heat and stir in vanilla. Set aside to cool.
Once the mixture has reached room temperature, drain the raisins reserving 1/4 cup of the rum.
Mix the rum into the milk mixture.
Freeze the cream in your ice cream maker according to the instructions. Add the raisins in 5 mins before the end of the freezing cycle.
I had to freeze mine in the freezer for an additional 10 mins to get a scoopable ice cream rather than a soft serve consistency.
5 comments:
First off, I love your bowls! And second, I am so jealous!! I have been drooling over everyone's homemade ice cream posts this summer!
that looks really yummy...I just started playing with my ice cream maker this month, too. what fun!
Homemade ice cream id the best.. and adding booze only makes it better! I am using my ice cream maker tonight in fact. Oh, and I agree with shellyfish, adorable bowls!
YUM! That looks good.
I love my ice cream maker too -there's only a couple of soy ice creams I've been able to find here and they're gross!
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