Calling all ice cream fiends! (myself included.)
You all know I love ice cream by now – exhibits A, B, and C – but dairy doesn’t often do me favors. Yes, vegan ice creams do exist. Nonetheless, coconut milk doesn’t often jibe with my program, either.
I was lamenting this fact to John lately when he suggested I consider yet another recipe that’s dairy-free of charge but with no coconut. One particular milk that’s never accomplished me wrong is almond milk, so I knew that would substitute my half and half . And to preserve it thick and creamy, I knew I would need to have a much more standard ice cream base.
To the drawing board I went.
This ice cream recipe is dairy-totally free, nevertheless, not vegan. I recognize it’s not for everybody, but for these of us who are are Ok with eating eggs but can’t have dairy, this is the recipe for you.
I commenced with an egg yolk and sugar base. Appear how creamy it received!
Alton Brown taught me that I should search for the “ribbon effect” while whisking. I think I accomplished that, eh?
Up coming I whisked the almond milk and cocoa powder in a saucepan above medium heat, tempered the eggs, and mixed it all together with a touch of xanthan gum for additional thickness and a hint of vanilla for a lot more complex flavor. Into the ice cream maker it went and I got super stoked when I sampled a bite and it tasted dreamy. After a handful of hrs in the freezer, it somehow acquired even far better.
This ice cream is thick, creamy, sweet, and satisfying, even although it doesn’t have that stereotypical “creaminess” that comes from total-excess fat whipping cream. That’s the kind of thickness that pains my abdomen anyway, so I’m Okay with a different type of luxurious (as prolonged as I’m obtaining my ice cream correct).
This first experiment was a complete good results, so I I can’t wait to try even more flavors and mix-ins.