I've been messing around with making sorbet and thought that I would check out how to make ice-cream, when I had a go and saw how easy it was; it was really hard to stop! I've since splurged a little on an ice-cream maker and it has been so much fun for Gracie and I.
As you know, Grace is lactose and gluten intolerant so Summer can be a little depressing when you want a nice, creamy, cold ice-cream and another ice block just won't cut it. Soy ice-cream is expensive, so it tends to be a special treat and is rationed out — not fun — and definitely not enough to fill a cone and have it dripping down your hand. That, would be far too wasteful.
Anyway, back to the good stuff — how to make it! I mucked around with a few recipes that I found on-line and I think that I have created the perfect ice-cream (for us) that isn't full of gelatin or things that are super hard to find. I have the recipes here for either vanilla or strawberry; we made strawberry and it was awesome. Using coconut cream means that you have a similar fat content as regular cream which gives it a wonderful texture; you can't taste the coconut but if you wanted to play up that flavour add almond extract instead of vanilla.
Vanilla Ingredients:
3 egg yolks
200g caster sugar
1 x 165 can of coconut cream
just under 1 cup of soy milk (any kind)
1/4 tsp vanilla essence
Strawberry:
200g chopped strawberries
1-2T strawberry yoghurt
