Sprinkle ½ teaspoon flaky sea salt (such as Maldon) into base during last 2 minutes of churning. Make sure caramel melts and cream mixture is completely smooth. Continue making base in the same pot, omitting sugar and salt. Salted Caramel: In a medium pot, melt ¾ cup sugar with 3 tablespoons water, swirling pot frequently, until sugar turns mahogany brown in color.While simmering, whisk in 1 cup vegan chocolate hazelnut spread (such as Justin's) until smooth. Chocolate Hazelnut: Make base, reducing coconut cream to 1 cup and corn syrup to 3 tablespoons.Stir until smooth, then blend if necessary to remove clumps. Chocolate: Make base with 1 cup coconut cream, 1½ cups hemp or cashew milk, and 3 tablespoons Dutch-process cocoa powder pour hot base over ⅔ cup (80 grams) chopped chocolate.Make the base with only 1 cup hemp or cashew milk stir in fruit purée. Banana: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 tablespoon lemon juice and a pinch of salt until smooth.Make the base with only 1 cup hemp or cashew milk stir in fruit purée and a few drops kirsch, if desired. Cherry: In a medium pot, simmer 3 cups pitted cherries (from about 1 pound) with two to three tablespoons sugar (to taste) until cherries are very soft, about 10 minutes.Make the base with only 1 cup hemp or cashew milk stir in fruit purée and a few drops of almond extract, if desired. In a medium pot, simmer fruit with ¼ cup sugar until tender, about 10 minutes. Peach or Apricot: Pit and dice 1½ pounds peaches or apricots (no need to peel them).Strain before churning if using raspberries. In a blender, purée 1 pound strawberries with 2 to 3 tablespoons sugar, depending on their sweetness (taste and add more sugar or ½ teaspoon lemon juice if necessary). Strawberry or Raspberry: Make the base with only 1 cup hemp or cashew milk.Once cool, stir in 1 tablespoon fresh lemon or lime juice. Use citrus mixture instead of plain mixture to make the base, omitting the vanilla. Lemon or Lime: In a blender, combine zest of 3 lemons or limes with coconut cream and hemp milk.Let steep for 30 minutes off the heat before straining. Use cinnamon sugar instead of plain sugar to make the base. Add ½ cup granulated sugar and pulse until finely ground. Cinnamon: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor.Use herb cream and milk to make the base let steep for 30 minutes off the heat before straining. Mint or Basil: In a blender, combine 1 cup clean and dry mint or basil leaves with coconut cream and hemp milk.After simmering, let them steep off the heat for 30 minutes before straining. Add seeds and pods to the base mixture before simmering or use ½ cup whole coffee beans coarsely ground in a coffee grinder or food processor or use ¼ cup green tea leaves. Vanilla, Coffee or Green Tea: If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape out the seeds.Here are just some of the ways you can flavor your ice cream.
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