The Fickle Hobbyist

Posts Tagged ‘almond milk’

I don’t do animal dairy, and my husband is sort of lactose intolerant, so I usually buy soy, almond, or rice ice creams.  Although they are pretty good, they are also very expensive.  Not real cost effective when the man can sit down and go through one of those little $5 containers in one sitting.  While I was at Autumn’s house visiting this summer, she got out the old ice cream maker that my mom had given her, and we set out to make us some home made ice cream.  It being our first attempt, we scanned the internet for recipes, and wanted to follow them to a tee.  Most all recipes call for heavy whipping cream and half and half.  We made it as per the instructions, and it was delicious.  But I wanted to try making some without dairy, and I figured I could figure it out.

I bought myself a very inexpensive ice cream maker, and perused the internet for a recipe that I figured I could mess around with.  Most all recipes said that you could substitute milk for the half and half, or half and half for the cream, it just wouldn’t be as creamy, sort of an ice milk.

I came across this recipe, read the reviews, and tweaked it a bit.  I must say, it turned out very good!!!

Ingredients
·    2 eggs + 3 yokes
·    1 1/2 cup sugar (or less, depending on your sweet tooth, or what you’ll be adding)
·    1/4 teaspoon salt
·    3 3/4 cups soy creamer (ie Silk)
·    3 cups almond milk
·    2 1/4 teaspoons vanilla extract (or other flavoring of your choice)

I used Almond Breeze Vanilla Milk, so I didn’t add vanilla extract, and I didn’t add but a little bit of sugar since it is slightly sweet (the reviews said that the original recipe was too sweet).  You can add as little as you want, depending on your likes.

When separating the eggs, be sure and use a fork to get that little piece of white off from the white or around the yolk, as you don’t want any lumps in your ice cream.

Directions

In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 180 degrees F.

Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer’s directions.

I wasn’t going to be putting the mixture into the ice cream maker right away, so I skipped the ice bath.  I just refrigerated it until morning.  It was cold and ready to be put into the machine.

Once the ice cream was ready to be put into a container and put into the freezer, (it will be the consistency of soft serve) I folded in some broken up mint Oreo cookies.  Did you know that Oreos are vegan?!

At this point, you can add chopped nuts, marshmallows, fruit, candy pieces, caramel or chocolate swirls.  Use your imagination.  Next time, I am going to try using some coconut coffee syrup, and adding shredded coconut and crushed pineapple.
Mix up your added ingredients, and place into a container for freezing.

Let it set for several hours, or overnight, and it will harden up nicely.

This makes about a quart and a half, or almost a half gallon.  It’s hard to tell.  Makes quite a bit, though.

Previously, I found an ice cream packet mix, all you did was add half and half.  I used almond milk, and that was it (it was chocolate flavoring), and it had the consistency and taste of fudgesicles.  Oh, and I added broken up Butterfingers.  That was delicious!!

What better way to cool off during a hot summer day than with homemade ice cream?  Especially when it’s tailor made to your likes.

*Tami’s Tip of the Week*

Are you always rushing to eat your ice cream cone before it melts and drips?  Now you can enjoy your cool treat at your leisure.  Place a large marshmallow in the ice cream cone before you fill it.