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Thursday, March 21, 2013


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I made this for our St. Patrick's Day dinner last Sunday (using my Homemade Vegan Irish Cream liquor ) and it was a big hit!  It would be delectable in a float with San Pelligrino Chinotto. ("Chinotto [kiˈnɔtto] is a type of carbonated soft drink produced from the juice of the fruit of the myrtle-leaved orange tree [Citrus myrtifolia]. The beverage is dark in color. Its appearance is similar to that of cola, but it is not as sweet as cola, having rather a bittersweet taste." )  Or, in hot coffee, perhaps? Anyway, I promised to post the recipe, so here it is!

Yields about 5 cups
This gelato contains a fair bit of alcohol from the liqueur, so it never gets really hard.

2 cups nondairy milk (original type) (preferably soy or nut milk)
1 1/4 cups homemade cashew cream (see below)
2/3 cup light granulated unbleached organic sugar
2 1/4 teaspoons Instant Clearjel® (do not use the regular type) OR 3/8 teaspoon xanthan gum or guar gum
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Process all of the ingredients in a high-speed blender (not a food processor) for about 2 minutes.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into your ice cream maker and freeze according to the manufacturer’s instructions.  Scoop into freezer containers, cover and freeze for several hours or overnight before serving.

Makes about 1 1/2 cups
Use any leftover as a cream in coffee or on a dessert.

3/4 cup raw cashew pieces, which have been soaked in boiling water for 10 minutes and drained
1 1/2 cup water
1 tablespoon maple syrup or other sweetener
1/8 teaspoon salt

Process everything for 3 minutes (don’t cheat!) in a high-speed blender (not in a food processor).  Refrigerate in a covered jar if not using immediately.  This will only keep for a couple of days.


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