Friday, July 1, 2016

Dairy-Free Cherry Almond Fudge Ice Cream

Dairy free ice cream is tricky. Because you're using non-fatty milks (unless you're using all coconut milk, but coconut milk can be overpowering in taste), it tends to ice over pretty quick. It also doesn't have that creamy mouth feel of traditional dairy ice creams. But there are tricks to achieving that creamy dreamy taste. 

1. Up the fat since fat doesn't freeze. Use egg yolks to make a custard base. If you're using almond or other nut milk, try doing a 70/30 nut milk and coconut milk ratio. 
2. Add gelatin. According to the master of ice cream, David Lebovitz, using 1 tsp gelatin per 1L/quart can help soften your ice cream. 
3. Use honey or maple sugar. Sugars like these will lower the freezing point of your ice cream, and ultimately make your ice cream smoother and less-icy.  

Here, I played around with the "science" of ice cream making for you! While, this recipe still might have a little more fine tuning before I can say this is the most creamiest dreamiest dairy free ice cream, it's still pretty dang good. 





Diary Free Cherry Almond Fudge Ice Cream

What you'll need:
- 3-4 cups cherries, halved and pitted
- 2.5 tbsp balsamic vinegar
- 2 tbsp water
- 1 tsp vanilla
- 6 egg yolks
- 2 cups + 3/4 cup almond milk
- 1 cup full fat coconut milk
- 2-3 tbsp honey
- 1 tsp gelatin (the one that makes jello, like this one)
- 1 tsp vanilla
- 1 cup toasted almonds, chopped
- 2-3 tbsp Nikki's Dark Chocolate Fudge Coconut Butter






What to do:

  1. In a sauce pan, combine the cherries, balsamic vinegar, and water. Cook over medium heat until cherries are soft and syrupy, stirring occasionally. About 8-10 minutes. Divide in half.  
  2. Had half the cherry compote to a blender along with the egg yolks, 2 cups almond milk, coconut milk, vanilla, and honey. Blend until smooth. Strain the mixture into a large sauce pan. Sprinkle the gelatin over the mixture and allow to bloom for a few minutes. 
  3. Heat the custard mixture over medium heat and cook for 10-12 minutes until custard thickens. Be sure to be stirring continuously. 
  4. Prepare a large bowl with ice water. Place another clean bowl into the ice water bowl. Add the remaining 3/4 cup almond milk. Strain the mixture into the clean bowl placed in the ice water bath. Stir and cover with plastic wrap. Push the plastic wrap on to the surface of the custard to prevent a skin from forming. 
  5. Chill overnight in the fridge. 
  6. Add the chilled custard to the ice cream maker and prepare ice cream per manufacturer's instructions. Fold in toasted almonds and Nikki's Dark Chocolate Fudge. 
  7. Serve immediately or store in an airtight container. Before serving, allow the ice cream to soften at room temperature for a few minutes for easier "scoopability"

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