rants & recipes

Archive for the ‘ice cream’ Category

Strawberry Ice Cream

Posted by trktos on 31-August-2010

This past weekend, we made ice cream. (We made some pancakes, too, but, well, Evin’s were passable and mine … not so much, so that’s probably all I need to say about that effort.)

We’ve had some very pricey freeze-dried strawberry powder for a while and we finally used it. Our ice cream recipes are all fairly similar, but here’s the ingredient list anyway.

Ingredients:

  • 1 8-oz bag frozen organic strawberries (saved out about 1/3 for adding later)
  • 1 box aseptic extra-firm tofu (minus 2 tbsp for my pancake attempt)
  • about 3 tbsp mimic cream (opened for my pancake attempt, and 3 tbsp were left over from freezing the rest)
  • 1 1/2 cups (unsweetened) soymilk
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules
  • 1/4 cup rum
  • 1/4 cup sugare
  • 3/4 cup corn syrup
  • 1 tbsp maple syrup
  • pinch salt
  • 2 tsp vanilla
  • 2 tbsp oil
  • 40 grams Earth Balance
  • 1/4 cup strawberry powder
  • 1 tbsp tapioca powder (intended but forgotten)

Instructions:

  1. Chopped reserved berries for adding later.
  2. Mix all remaining ingredients in blender until smooth.
  3. Freeze according to your ice cream maker’s instructions.

Notes:

  • I didn’t like the frozen berries in this … tasted like frozen, unsweetened chunks of red ice. Next time, I’d blend them all.
  • We left this ice cream in the ice cream maker, put the whole maker in the freezer. It’s the first time we’ve ever done that, usually remove to bowl. Finding this works much better (for this amount of alcohol, especially  – canister probably insulates from the on/off cycle of the freezer?) Ice cream has seemed to melt slower this time. Hence a photo, with no puddles visible at all. (And this was about photo number four!)

Oh, and we also made tempeh again. This time, our new temperature probes behaved perfectly and we were NOT alarmed out of sleep in the wee hours of the morning. We let the tempeh go for closer to 24 hours this time and the result was much darker than before. I was surprised, to find that frying this tempeh, in a little (safflower) oil, yielded the closest thing to eggs I have tasted since going vegan. Really hard to describe … it was the taste of eggs but somehow, not at all the way indian black salt tastes of eggs. Which leaves me thinking that crumbled, fried homemade tempeh plus a pinch of black salt (and other tofu scramble ingredients), would make a pretty awesome egg dish.

Posted in 0: Recipes, dairy subs, desserts, ice cream, meat subs, tempeh | Comments Off on Strawberry Ice Cream

Cherry Ice Cream

Posted by trktos on 9-May-2009

Ingredients:

  • 40 g Earth Balance
  • 2 tbsp neutral-flavored oil
  • 1 cup cherries
  • 1/4 cup amaretto (50 g)
  • 1 1/2 cup French Vanilla Silk creamer (360 g)
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules (20 g)
  • 1 tbsp maple syrup
  • 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
  • 1 tbsp tapioca starch
  • 3/4 cup corn syrup
  • pinch salt
  • 2 tbsp almond butter

Instructions:

    1. Add lecithin and amaretto to dissolve granules. (Amaretto doesn’t dissolve them as well as rum?)
    2. Combine remaining ingredients with 8-10 cherries, save and dice remaining cherries.
    3. Mix in blender until smooth.
    4. Refrigerate overnight.
    5. Follow your ice cream maker’s instructions, adding remaining diced cherries at “mix time”.

      Notes:

      • Even though I used 1/4 cup of amaretto, which has less alcohol than 1/4 cup of rum, this ice cream wants to melt faster than usual. Not sure if the added “cherry jucie” from the thawed cherries contributed or not.  Flavor is wonderful, though … so it won’t be a great hardship to try again and see  if I can improve the texture/melting time!

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      Almond Peach Ice Cream

      Posted by trktos on 26-April-2009

      Update – tried this ice cream, it was ok but not peachy enough (used a whole bag of frozen, Whole Foods peaches) … next time, I might try canned peaches – I think the frozen peaches gave it a slightly icy texture.

      Will try this ice cream next, based on the chocolate rum ice cream recipe.

      Ingredients:

      • 28 g Earth Balance
      • 32-35 g neutral-flavored oil
      • 1 cup chopped peaches
      • 1/4 cup finely diced peaches
      • 1/4 cup amaretto (50 g)
      • 1 1/2 cup soy milk (360 g)
      • 1/8 tsp xanthan gum
      • 1/8 cup lecithin granules (20 g)
      • 1 tbsp maple syrup
      • 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
      • 1/4 cup sugar (50 g – maybe? peaches are sweeter than baking chocolate so may leave this out)
      • 1 tbsp tapioca starch
      • 3/4 cup corn syrup
      • pinch salt
      • 2 tbsp almond butter
      • 1/2 tsp vanilla extract

      Instructions:

      1. Add lecithin and amaretto to dissolve granules.
      2. Reserve the 1/4 cup of peaches, blend remaining ingredients in blender.
      3. Refrigerate overnight or about 8 hours.
      4. Follow your ice cream maker’s instructions, adding the diced peaches at “mix time”.

      Posted in 0: Recipes, almond, desserts, ice cream, peach | Comments Off on Almond Peach Ice Cream

      Chocolate Rum Ice Cream

      Posted by trktos on 22-August-2008

      Ingredients:

      • 28 g Earth Balance
      • 32-35 g neutral-flavored oil
      • 1 1/2 ounces baking chocolate
      • 1 tbsp instant coffee dissolved in 2 tbsp hot water
      • 1/4 cup rum (50 g)
      • 1 1/2 cup soy milk (360 g)
      • 1/8 tsp xanthan gum
      • 1/8 cup lecithin granules (20 g)
      • 1 tbsp maple syrup
      • 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
      • 1/4 cup sugar (50 g)
      • 1 tbsp tapioca starch
      • 3/4 cup corn syrup
      • pinch salt
      • 1/2 tsp vanilla extract

      Instructions:

      1. Blend all ingredients in blender until smooth.
      2. Refrigerate overnight or about 8 hours.
      3. Follow your ice cream maker’s instructions.

      Notes:

      • On the second try with this recipe, I decreased the coffee to (1/2 tsp espresso powder & 1 tbsp water) to avoid too much coffee flavor. The coffee flavor is nice, if you like coffee but a lesser amount just enhances the chocolate flavor.
      • I also learned that the rum will dissolve the lecithin granules!
      • In previous ice cream attempts, I’ve mixed ingredients except the xanthan gum, and let sit over night. Before placing in the ice cream maker, I’d blend in the xanthan gum. This time, all ingredients were mixed and sat overnight in the ‘fridge. The mixture was pudding-consistency by the morning! Froze well, though, and much nicer, avoiding a second blender step.

      Posted in 0: Recipes, chocolate, desserts, ice cream, rum | Leave a Comment »