Tag Archives: ice cream

Rock Hard Ice Cream

4 Oct

I’ve made a ice cream a few times. If I eat the home made ice cream right away or on the same day then I get the consistency that I expect from ice cream – soft and creamy. However I can’t eat the quart of ice cream in one day so I need to freeze it. What I find though is that after a day in the freezer the ice cream comes out rock hard! I’ve read a few alternatives to having home-made ice cream stay soft is to used either alcohol, avocado, xanthan gum, or arrowroot starch. For the mint ice cream recipe I used avocado as one of the ingredients (maybe it wasn’t enough) and  practically needed an ice pick to chip away at the block.

So I tried to make another recipe of ice cream using xanthan gum. Actually the recipe called for arrowroot starch, but I didn’t have any in the pantry so I decided I could substitute the xanthan gum with the arrowroot starch. A knowledgeable person would have known to do a little more research to figure out if there was a 1:1 conversion of the two. Well, of course I did not and as the recipe called for 1 tablespoon of arrowroot starch, I substituted 1 tablespoon of xanthan gum. As soon as I did that, I watched 2 cans of coconut milk get clumpy. I tried whisking it quickly to try to get rid of those clumps but the mixture just congealed even more. I put it in saucepan to tried to dissolve it, but it seemed to get even more clumpy. I was about to put it in the blender and disintegrate those clumps once and for all but decided to go to the internet for some further information.

Arrowroot is not the same as xanthan gum. I only needed to use 1/4 teaspoon of xanthan gum in my ice cream mix not 1 tablespoon! According to eHow,  to calculate the amount of xanthan gum is the following formula: multiply the number of quarts of liquid used in the recipe by ¼ to calculate. This will be the number of teaspoons of xanthan gum needed in the recipe. From the amount of xanthan gum I put in my recipe I would have to be making 8 quarts of ice cream! I tossed that mix away and watched two perfectly good cans of coconut milk go down the drain (slowly).

I was pretty upset that I didn’t do it right, but my husband assured me that it was an honest mistake and that we just learn and move on. He was right, so I went to the store and bought another 2 cans of coconut milk and started the recipe over.

Still the next day my ice cream came out rock hard.  I found that if I leave the container out for half an hour then the ice cream gets softer and more manageable to scoop. I need some advice on how to make it less solid… help!

Maple and Bacon Ice Cream

1 Oct

If you live in the San Francisco area you have likely heard of interesting ice cream concoctions from places like Bi-Rite Creamery or Humphrey Slocombe. I visited these two places on separate occasions before I started restricting dairy from my diet. I can’t recall what I got from Bi-Rite but I remember trying some balsamic vinaigrette type flavor at Humphrey Slocombe. Just trying to be adventurous some times!

Well, after making our Hawaiian Kalua Pork recipe I had a pack of smoked bacon that I needed to use. My husband had a light bulb go off – make an ice cream with bacon in it! Really… that kind of sounds off. So I go online to look for recipes and saw one by David Lebovitz called Candied Bacon Ice Cream, but it had milk and eggs in his recipe. There were other recipes but again the recipes called for eggs. It seemed like a bacon ice cream was done but not done without eggs.

So I got myself thinking… what kind of ice cream would go with bacon? My thoughts turned to a breakfast theme and immediately maple syrup popped in my head. If I can find a non-dairy maple syrup ice cream recipe and add the candied bacon from Mr. Lebovitz’s recipe then I would have the most awesome non-dairy maple bacon ice cream EVER!

I started with a recipe from a blogger who made a Vegan Maple Walnut Ice Cream. I didn’t use walnuts because of Mantou’s allergies. I also did not have arrowroot powder on hand so I altered the recipe to use xanthan gum instead (and I also learned that you cannot substitute arrowroot powder to xanthan gum 1 to 1… that experience will be in my next blog)

For the candied bacon:

  • 5 strips bacon
  • brown sugar

Preheat oven to 400 degrees.

Sprinkle brown sugar over bacon and place on a rack. Place in over for 20 mins or until crispy. Flip bacon over midway to apply more brown sugar. Let cool and chop up bacon to bitty pieces to be used in ice cream in last 5 minutes of ice cream cycle.



For Maple Syrup Ice Cream:

  • 1 can heavy coconut milk
  • 1 can light coconut milk
  • 1/4 tsp xanthan gum
  • 1/4 cup maple syrup
  • 1 tsp vanilla

In medium sized bowl, stir in 2 cans of coconut milk. Sprinkle xanthan gum slowly and sparingly, making sure it does not clump. Add maple syrup and vanilla and mix well. Let mix cool in refrigerator til ready to freeze. Follow instructions from your ice cream maker to make ice cream. Add the bacon bits in last 5 minutes of churning.

For Maple & Butter Sauce topping:

  • 1/4 cup Maple syrup
  • 2 tbsp non-dairy margarine
  • 1/4 cup brown sugar

In small sauce pan melt margarine on med-low then add the maple syrup and brown sugar till sugar is dissolved. For a thicker consistency continue to heat over med-low and continue to stir.

Lessons learned:

I find letting the ice cream mixture cool in the refrigerator helps with the ice cream churning process. Some recipes seem to favor a minimum of 4 hours for recipes which call for heating the ice cream mixture in the preparation step. This recipe did not need to be heated but I still put the mixture in the fridge. I find it keeps the ice cream maker happier.

Home made ice cream gets hard after a day in our freezer, so before serving I kept the ice cream out for 30 minutes. If you can’t wait that long 15 minutes min seems to be ok too.

The maple and butter sauce will solidify in room tempterature. I put the remaining sauce in a jar and kept it in the refrigerator for the next use. Then when I wanted to use it again I scooped up a couple of teaspoons and zapped it in the microwave for 20 seconds and add a little water to get it more saucy.

Minty Fresh

27 Aug

It’s another ice cream post! I made a mint chip ice cream using fresh mint, coconut milk, and . . . an avocado! My husband’s favorite ice cream flavor is mint chip so I found a recipe online from a fellow blogger with similar food allergies to Mantou. Her recipe is called “Fresh Mint Ice Cream (Dairy-Free, Soy-Free, Vegan, Cane-Sugar-Free)”  I think this one’s a keeper but I will have to halve the recipe next time since my ice cream maker only makes up to 1 1/4 quarts of ice cream. I am able to make 2 batches of ice-cream with this recipe.

Some other notes:

Mint: The recipe called for 2 cups of mint leaves and stems. It is pretty potent stuff so I wouldn’t put as much mint in next time. I would probably use a little less than a cup of mint when I make it again.

Coconut milk: For reference, one can of coconut milk was 13.5 oz. I had bought a huge can of coconut milk at the grocery store and had put them in separate glass jars. So I had no idea what a can of coconut milk would be. In total I used about 37.5 ounces.

Agave syrup: This is my first time using this stuff. I bought a container of organic brown agave syrup from Marshalls the other day and it came in handy. I think 1 cup was a good amount. I also saw that Costco is selling agave syrup so I will have to pick some up next time.

Avocado: Adds creaminess and good fat as opposed to the coconut milk fat 🙂 Used half an avocado but it gives the mint ice cream its natural “green” color.

Chocolate chips: I thought the chocolate chips were a bit too big alone so I chopped/shaved them before putting in the mix. I added some whole ones just to do a compare. Chopping the chocolate chips was a a good idea.

Refrigerate overnight: I let the mix of coconut milk, agave and mint cool in the refrigerator overnight. I had enough patience to wait!

So what is the overall outcome? We let the ice cream settle in the freezer for a few hours before eating it. When we scooped it, it actually felt like scooping ice cream rather than a big brick of ice (which was the case with my mango, purple yam ice cream). We were surprised with the big mint flavor but after the first bite the mint flavor did die down a little. Those taste buds were working overtime!

Mantou’s reaction? He kind of squinted his eyes at first, like he just ate something sour. His reaction was due probably from the burst of mint flavor, but we think he liked it because he asked for more.

We All Scream For Ice Cream

30 Jul

If it’s scorching hot outside what do you crave? If you’re like me then the answer is ice cream!!! So Delicious made with Coconut Milk makes a few flavors of non-dairy ice cream. Because their ice cream is made from coconut milk instead of the regular moo-milk, there is a distinct difference in flavor. It’s not necessarily a bad thing but some combinations will taste a little awkward, especially if you’re already used to the regular ice cream made from cow’s milk. My husband was not a fan of the green tea flavor (oh well, more for me!) then again he’s not a big ice cream fan in general (oh the horror!… again more for me!). I’ve also tried their chocolate and mint chip. Both me and my husband thought the mint chip was the perfect mix.

Well, if you find a coupon or sale for these coconut milk based ice-creams you should probably get a whole freezer full because they are pretty darn expensive. I decided to look into making ice cream myself. I wanted an ice cream maker! This was before my anniversary, and before I got my amazing leather-pressed print breakfast tray, so I told my husband exactly what I wanted for our anniversary. Being a wonderful husband, he simply said, “you know I already got you something?” Ah I was a little disappointed that I wasn’t going to get my requested gift, but happy that he didn’t forget about our anniversary. I ended up getting myself one anyways, the Cuisinart ICE-21.

For my first attempt, I wanted something simple with ingredients I already had, and after looking online for different concoctions, I found a Coconut Cinnamon Ice Cream recipe. I ended up using all coconut milk and substituted regular white sugar instead of the agave syrup (haven’t learned how to use agave syrup yet). I followed the instructions, blending the ingredients together first, then slowly pouring the mixture into the ice cream maker. In about 20 minutes the ice cream was ready. I tasted a little but I just put it in an airtight container and kept it in the freezer to harden a little more.

I had guests over that evening so they were my first guinea pigs. When I took the ice cream scooper to it, I found the ice cream a bit more icy than a regular ice cream would be, so the ice cream actually “crumbled”. Not the creamy texture I was expecting. Taste-wise I could probably have used less ground cinnamon; my husband thought it was a bit over powering. My guests said they liked it, so that’s a good sign.

Today we’re trying a funky mix with mangoes and purple yams. This should be interesting! Anyone have any suggestions for making ice cream with coconut milk or any flavors that might make a good tasting treat?