And lastly, for even more creaminess, you can optionally add xanthan gum and olive or avocado oil, both of which add more richness.Īll the ingredients are added to a blender and blended until smooth and creamy. Vanilla extract adds that classic vanilla flavor. Maple adds a delicious flavor and cane sugar helps the texture by reducing ice crystallization (learn more on why that is here). It’s a magical combo that creates a rich, creamy, dreamy texture.įor sweeteners, we went with a mix of maple syrup and cane sugar. 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.The base for this ice cream is coconut milk + cashew butter. 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.
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