Thursday, March 21, 2013
VEGAN IRISH CREAM GELATO
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!
BRYANNA’S VEGAN IRISH CREAM GELATO
Yields about 5 cupsThis gelato contains a fair bit of alcohol from the liqueur, so it never gets really hard.
(Adapted from a non-vegan recipe at http://www.scoopadventures.com/home/irish-cream-ice-cream.html)
1 1/4 cups Bryanna’s Homemade Vegan Irish Cream liquor
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 tablespoons organic corn syrup or brown rice syrup
2 1/4 teaspoons Instant Clearjel® (do not use the regular type) OR 3/8 teaspoon xanthan gum or guar gum
(See notes about Instant Clearjel here.)
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.
HOMEMADE CASHEW CREAM
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.