Thursday, April 10, 2014

Let's Talk Ice Cream

I love ice cream. I try not to eat ice cream as often as I want it, because that would leave little time for other things. Plus, you know, veggies and stuff.

Anyway, Matt loves ice cream too, and it has been one of the things hardest to replace since we learned he was lactose intolerant. Yes, there are several non-dairy ice creams available now, but we haven't been able to find one he really likes.
There a few reasons for this. First, most of the ones people like best are made from coconut milk, but the poor guy's allergic to coconut too. So scratch those. Second, just consider the scale: there is a whole aisle devoted to regular ice cream, but usually about half a case for the alternative stuff. This means the non-dairy folks have to cover the basics - vanilla, chocolate, and sometimes a few fruit flavored ones. That's pretty much all we see, none of which he got terribly excited about. Fair enough - I don't go for those flavors either. This means he's been going through life ice-cream-free for quite a while.

A few weeks ago my mom brought us a gift; this ice cream maker attachment for my Kitchen Aid. She figured I could now make some ice cream he could actually eat. Awesome! The next challenge was finding a good recipe, which was harder than I thought. Most of the ones that I found were coconut-based again, or had descriptions and reviews that made it clear they were not the creamy indulgent experience I was aiming for, but rather a sorbet-like concoction. No. We're shooting for ice cream, darn it!

So, after some experimentation, I am pleased to share with you my 2 non-dairy ice cream recipes. Matt's favorite, Chocolate Brownie Marshmallow, and my favorite, Coffee. Both were made with my Kitchen Aid attachment, but should work in a regular ice cream maker, or even using a machine-free method like this one. Enjoy!

This would be the coffee ice cream with hot fudge. I think the other was eaten before we managed pictures!

Dairy Free Chocolate Brownie Marshmallow Ice Cream

Ingredients
3 cups soy creamer (I use Silk)
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
6 egg yolks
1 cup super fine sugar
2 brownies
1 cup mini marshmallows

Follow the instructions for your ice cream maker. For mine, the bowl needs to spend at least 15 hours in the freezer before mixing.

Heat soy creamer in a saucepan over medium heat. Stir in cocoa powder and vanilla. Heat until just about to boil.

In a kitchen aid (or bowl with hand mixer), beat egg yolks and sugar until light yellow and fluffy. Reduce speed and mix in heated creamer, 1/2 cup at a time, until all incorporated.

Return to pan over medium heat. Heat, stirring constantly, until it thickens slightly. It won't get all the way to the custard stage (like regular ice cream), but it should get thicker and very smooth.

Remove from heat, bring to room temperature, then refrigerate for at least 4 hours. Toss the brownies and marshmallows in the freezer at the same time.

When ready to mix, follow the directions for your ice cream maker. For mine, you attach the bowl to the Kitchen Aid, set on low, then pour in ice cream base and mix for ~20 minutes. Chopped brownie pieces and mini marshmallows should be added for just the last 2-3 minutes.

Transfer ice cream to sealable container and freeze. If you eat it now, it's like soft serve. Ice cream needs to cure for a few hours to reach real ice cream consistency.

Enjoy!

Dairy Free Coffee Ice Cream

Ingredients
3 cups soy creamer (I use Silk)
2 shots of espresso
3 Tablespoons instant espresso powder
6 egg yolks
1/2 cup super fine sugar

Follow the instructions for your ice cream maker. For mine, the bowl needs to spend at least 15 hours in the freezer before mixing.

Heat soy creamer in a saucepan over medium heat. Dissolve espresso powder into coffee, add vanilla. Stir into creamer. Heat until just about to boil.

In a kitchen aid (or bowl with hand mixer), beat egg yolks and sugar until light yellow and fluffy. Reduce speed and mix in heated creamer, 1/2 cup at a time, until all incorporated.

Return to pan over medium heat. Heat, stirring constantly, until it thickens slightly. It won't get all the way to the custard stage (like regular ice cream), but it should get thicker and very smooth.

Remove from heat, bring to room temperature, then refrigerate for at least 4 hours.

When ready to mix, follow the directions for your ice cream maker. For mine, you attach the bowl to the Kitchen Aid, set on low, then pour in ice cream base and mix for ~20 minutes.

Transfer ice cream to sealable container and freeze. If you eat it now, it's like soft serve. Ice cream needs to cure for a few hours to reach real ice cream consistency.

Enjoy!


Seriously, I hope some of you try this out - they're good enough that I don't even have to buy separate regular ice cream for myself!

TTFN!
Cady



No comments:

Post a Comment