tag:blogger.com,1999:blog-52304456243305241222024-02-21T09:29:54.845-08:00Ice Cream AlchemyKellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5230445624330524122.post-38253365686956839792012-06-26T16:45:00.000-07:002012-06-26T16:45:28.445-07:00Dairy Free Lavender Honey Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PRPpikMa7ahaNXuyDoj8oO1uoqXB79OPYv6xOJrSSTPfNbk6bxvgS1akTSSYTbB7FFp1B6XT-uZnMM6IavDbOfknMMVCWDV0K4jP2E-GiHwAIsKmHZ_IJRvd8s_0RmooRyCkEcFWfEk/s1600/IMG_5174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PRPpikMa7ahaNXuyDoj8oO1uoqXB79OPYv6xOJrSSTPfNbk6bxvgS1akTSSYTbB7FFp1B6XT-uZnMM6IavDbOfknMMVCWDV0K4jP2E-GiHwAIsKmHZ_IJRvd8s_0RmooRyCkEcFWfEk/s400/IMG_5174.jpg" width="400" /></a></div>
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A few years ago I made a delicious lavender honey ice cream, but somehow neglected to post it here. Having recently become dairy-free, I wanted to remake this ice cream with almond milk. Not only did it taste exactly like my original recipe, it was so much easier! Omitting eggs from the recipe took out the need for me to heat the mixture at all, and infusing the milk overnight rather than steeping the lavender provided for a light and fresh flavor rather than a strong, tea-like one. This could also be because I used the leaves rather than the flowers, but that was only because my lavender plant has yet to flower and I am impatient. While the ice cream is fine to eat after the first freeze, the almond milk made it freeze a little too hard. By running it through a blender or food processor and refreezing it, the ice crystals broke up and make the ice cream much more creamy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6yUUgoaIoLAWsHrByIfgVTvY_eq61DKunsSNHYmHSzQc3nt0rE_S9xhCcB4F43NXIxaXf0r0-IBYKG30egGVUdA1i8dd1M4pWnNrMfNKgOZal2VzgQfYisWqcpa_HZXgUvMC5Zr50bc/s1600/IMG_5157.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6yUUgoaIoLAWsHrByIfgVTvY_eq61DKunsSNHYmHSzQc3nt0rE_S9xhCcB4F43NXIxaXf0r0-IBYKG30egGVUdA1i8dd1M4pWnNrMfNKgOZal2VzgQfYisWqcpa_HZXgUvMC5Zr50bc/s320/IMG_5157.jpg" width="213" /></a><b> Dairy Free Lavender Honey Ice Cream</b></div>
2c. almond milk<br />
2T fresh lavender leaves<br />
1/4c. honey <br />
1 pinch of salt<br />
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With a mortar and pestle, grind lavender leaves until the oils start to release. Add leaves to almond milk- use some of the milk to rinse the oils from the mortar and add to the container. Refrigerate overnight. Strain leaves and discard. Blend together honey and infused milk until the two no longer separate. Churn for 15 minutes and freeze for 8 hours. Remove ice cream from container and blend on high; refreeze overnight. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc1CyhnT8s7B-wiS8lgfUc7Gc-xEtoNbBoPudBTdedcSYwoHSJKWWiMQaKBKiWIhECgRpsMl1YFXnOBQryENuXQsmFIIBYpxpW6Ysrv35lkATdoDyRQFY1QnwSFTZHhJHvhd1jC9SFw8/s1600/IMG_5149.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc1CyhnT8s7B-wiS8lgfUc7Gc-xEtoNbBoPudBTdedcSYwoHSJKWWiMQaKBKiWIhECgRpsMl1YFXnOBQryENuXQsmFIIBYpxpW6Ysrv35lkATdoDyRQFY1QnwSFTZHhJHvhd1jC9SFw8/s320/IMG_5149.jpg" width="320" /> </a></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-24151690630019953352012-06-25T15:46:00.001-07:002012-06-25T16:04:10.289-07:00Basil-Lime Sorbet Shooters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7XQLj3coHIGNJ_zWcex4RfHtnE39lCPmJTKC3FAbN1F3Vbs24-h2u_9YLVP5pomtt_hHuUr9oVDG6HyrvYLekqvVMpG5uDJFZYUZIq9gbnIy40oiVB2oLMxcPlgbYmipOwoNelWQCLc/s1600/IMG_5127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7XQLj3coHIGNJ_zWcex4RfHtnE39lCPmJTKC3FAbN1F3Vbs24-h2u_9YLVP5pomtt_hHuUr9oVDG6HyrvYLekqvVMpG5uDJFZYUZIq9gbnIy40oiVB2oLMxcPlgbYmipOwoNelWQCLc/s320/IMG_5127.jpg" width="320" /></a></div>
This weekend Jacob and I made a spontaneous trip to Montreal. While we were there, we indulged in some delicious <a href="http://en.wikipedia.org/wiki/Macaron">macarons </a>at a darling little boutique called <a href="http://www.boutiquepointg.com/">Point G</a>! I became inspired by one flavor that Jacob had selected- <i>lime basilic</i> or lime-basil. I began plotting my recipe and execution. Would there be pulp? Would it be smooth? How would I create a positive balance between the basil and lime flavors? Well, after some meticulous planning, I decided to go about it the following way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw04yy2BVAzNKrdIiSo0gAB9Vm-GnUOUZUehCMTMgRGIg_nMe4um3AKXzaLKRR9IwhJxlXPWoFMr3FcxZY2mgTenxnLnLv2KWaKIwOgeZ4gC_5yKF6zoL5ccPUX0P-XbfXL8MAMlTZls/s1600/IMG_5121.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw04yy2BVAzNKrdIiSo0gAB9Vm-GnUOUZUehCMTMgRGIg_nMe4um3AKXzaLKRR9IwhJxlXPWoFMr3FcxZY2mgTenxnLnLv2KWaKIwOgeZ4gC_5yKF6zoL5ccPUX0P-XbfXL8MAMlTZls/s320/IMG_5121.jpg" width="212" /></a>Since lime juice from the grocery store is so unbelievably expensive, and also gross, I decided to purchase a 2lb bag of fresh limes and juice them myself. The plan quickly turned into: make Jacob juice the limes while I pretend to do math and figure out the science-y parts. I wanted to infuse the lime juice with the basil, but knew it would be impossible to do so without the acidity cooking the basil. Instead, I chose to infuse the sugar. People do it with orange zest all the time- why not herbs? I cut the basil into small pieces and used my mortar and pestle to grind the two together. Once the pieces were muddled a bit, I used my hands to rub the sugar and leaves together. I covered the mixture with some plastic and let it sit overnight. <br />
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I have always had great difficulty using fresh-squeezed citrus juices in my sorbets. They are quite watery and therefore require a lot more sugar (or alcohol) in order to keep them from freezing too hard. I attempted to remedy this by adding a little more sugar to the recipe which was not much of a problem considering how tart lime juice is. While I was not quite satisfied with the flavor or results of this experiment on it's, we did find a good use- Basil-Lime Sorbet Shooters! They taste like tiny margaritas, and are great on a warm day!<br />
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<b>Basil-Lime Sorbet</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovzM4IIC6OLWmWaopQBNkBzZgyOxsR4z4hP6R-Mh0_8W3oUVqX1uFqjQbre6apbeI4CXKCea25spH4ksq-Yr7znUW1RTsa-b7Zt69eGJA7GP5c1KDmaQY9RpsyGullCbFGq6CmfFk1es/s1600/IMG_5136.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovzM4IIC6OLWmWaopQBNkBzZgyOxsR4z4hP6R-Mh0_8W3oUVqX1uFqjQbre6apbeI4CXKCea25spH4ksq-Yr7znUW1RTsa-b7Zt69eGJA7GP5c1KDmaQY9RpsyGullCbFGq6CmfFk1es/s200/IMG_5136.jpg" width="200" /></a>1 1/3c. fresh squeezed lime juice (2lb of limes)<br />
1/3c. + 2T sugar<br />
1T chopped fresh basil<br />
1/3c. water<br />
1 pinch salt <br />
1t. tequila (optional)<br />
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With a mortar and pestle or food processor, mix together 1/3c. of sugar and 1T chopped basil. Cover with plastic and leave unrefrigerated for 8 hours. In a small saucepan over low heat, dissolve basil-sugar mixture and the remaining 2T of sugar in 1/3c. water. Once sugar has completely dissolved, add to lime juice and strain. Add tequila (optional) and salt and chill. Churn mixture until desired consistency. Allow to freeze overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_VXEBkXRhVCtBgT-4O_C7c_2icy-VrNfQvdqDz7eui7_XZAELWjh3dgwAV2e-Qh4o0PthY7xREJOkyn_0nEY_NquMje-ZmaYelTRjDjZxacMyKDh4o3slto4P4QN3C3jznNdvgx6Q2w/s1600/IMG_5145.jpg" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<b>Shooters</b><br />
2 small scoops of sorbet<br />
2oz seltzer<br />
1oz tequila<br />
sugar for the rim <br />
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Dip the rim of a small glass in some sugar. Add seltzer and tequila. Place 2 small scoops of sorbet in the glass, and fill the rest of the way with water. Serve immediately!Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-35435317198219007552012-05-10T11:20:00.001-07:002012-05-10T11:20:17.768-07:00No-Cook Fresh Strawberry Sorbet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzMQgS5hOkQYbNxEFqOS_b_ToYkZTewwCoK7dJmkGcdDL3oKROyRGKglsZETmSZ41hUem48vTwAn62iPTWErU3uLOTqr0iQin__z-X4nsc0-jBPfROe-rP6qocZqX2DoZP10LsJRbkdk/s1600/DSC03274.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzMQgS5hOkQYbNxEFqOS_b_ToYkZTewwCoK7dJmkGcdDL3oKROyRGKglsZETmSZ41hUem48vTwAn62iPTWErU3uLOTqr0iQin__z-X4nsc0-jBPfROe-rP6qocZqX2DoZP10LsJRbkdk/s200/DSC03274.jpg" width="133" /></a>How is it even within the realm of possibility that it has been nearly two years since my last adventure with Ice Cream Alchemy? Honestly, I am a disgrace to not only myself, but to all of the great ice cream historians of the world. I will go down in history as the greatest disappointment of...ah, well, I doubt you've all really missed me THAT much. In my defense (I am allowed a defense, right?) it has been an awfully uninspiring year up until this point. I recently moved from an apartment where I not only felt like a caged goat in a trolls gullet, gnawing at the gates that merely represented my humanity, but also did not have an adequate kitchen in which to perform my experiments. Add onto that my<a href="http://bytesizedblog.blogspot.com/2011/08/woah.html"> 50 day engagement </a>and subsequent wedding last fall and now marriage which, while it obviously did not occupy much of my time in terms of planning and execution, did take up a large chunk of my brain and has required much mental recovery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt-xlpoFpFellWKb7knahCs_uGWwAvOg_AQTh4l7e08jgguQM6jgg1g5IongLt-n7KRh0nCSP5YEXUjqTEZ0r1HmENeWCWv5NZZ6C2a97F6aGDW-Phf2juBo8lw6JjMW9A168JfVbUw4/s1600/DSC03301.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt-xlpoFpFellWKb7knahCs_uGWwAvOg_AQTh4l7e08jgguQM6jgg1g5IongLt-n7KRh0nCSP5YEXUjqTEZ0r1HmENeWCWv5NZZ6C2a97F6aGDW-Phf2juBo8lw6JjMW9A168JfVbUw4/s320/DSC03301.jpg" width="213" /></a>However, now that married life has become more of a natural phenomenon and we have moved into a lush new apartment with kitchen space large enough to appease the churning Gods of yore, I have just been itching to get back into ice cream mode. Since I have recently discovered my own lactose intolerance, it is time for a wonderful new journey back into the land of dairy-free ice cream. My previous experiments have left me feeling a bit disappointed, but with this new fire in my soul (and everlasting resentment of purchasing ice cream elsewhere) it is time to get into research mode and create some lovely and delectable treats. With that I bring you my first sorbet of the season! My maiden voyage as a newly evolved mad scientist! I present you with a sorbet with such freshness, it will leave you saying, "oooh!"<br />
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My personal problem with cooked strawberries is that they always taste like jam. Don't get me wrong, jam is delicious, but there is a time and a place for preserves. That time is during breakfast, and that place is on my toast. Or? In a donut. However, I do not like my ice cream or sorbet tasting like jam unless I am intentionally putting jam onto or into it. How do you make strawberry sorbet without cooking the berries you ask? <a href="http://www.marthastewart.com/340218/macerated-strawberries">Maceration. </a><br />
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<b>No-Cook Fresh Strawberry Sorbet</b></div>
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2 pints fresh strawberries</div>
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1 cup sugar </div>
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1/2 cup water</div>
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1 tablespoon vodka (optional) for freezing**</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtIGSeQx1bX4C348bjQfJlL9s8XpcmnGIW1Lx3LC9zLc69JseJFmbc5Zwh0wSPKg6CbZPJzDAc7LNPMIq-O1htfGJzMeS4E_KkwLeIAhp3gEYFHw5Q_NtkwWQ9WBxTrPN5KJjFTI20-Q/s1600/DSC03275.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtIGSeQx1bX4C348bjQfJlL9s8XpcmnGIW1Lx3LC9zLc69JseJFmbc5Zwh0wSPKg6CbZPJzDAc7LNPMIq-O1htfGJzMeS4E_KkwLeIAhp3gEYFHw5Q_NtkwWQ9WBxTrPN5KJjFTI20-Q/s200/DSC03275.jpg" width="133" /></a>Thoroughly wash your strawberries, remove the tops, and cut into medium sized chunks. In a bowl, combine cut strawberries and sugar, and water. Cover bowl, and place in refrigerator overnight. The following morning, put macerated strawberry mixture into the blender and puree until smooth. Add vodka if desired. Churn for 15-20 minutes or until desired consistency is reached. transfer to freezer-ready container and allow to freeze overnight. </div>
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**I know it has been awhile, so I want to add this in as a reminder. Adding vodka or any other liquor to your ice cream does not impact the flavor, nor will it intoxicate or poison your children. The purpose of adding liquor to your ice cream is to assist in preventing the formation of ice crystals. If you do not feel comfortable adding liquor to your sorbet, then leave it out. It is not crucial, just a mere crutch I lean on to keep my wrists from breaking when I attempt to scoop my ice cream. </div>
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<br /></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com1tag:blogger.com,1999:blog-5230445624330524122.post-68482729782992736672010-08-01T10:59:00.000-07:002010-08-03T09:36:19.095-07:00Chocolate Brownie Ice Cream (Cashew/Almond base)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE87aKQpDVaYRht_jnm76gWXT6dnYxlyWezVOkIymUK4oQWpKRPuiTSHc-ZWf1w4tErqFuSxQsYGxm6XJ-8ipeWboky2QbF0RgfVzzIa0yoHE7F7NR6SduXiprAX-d6VzhXf9JMsQels/s1600/P7301131.JPG"></a>After many failures, I have finally figured out what I would like to use for my base. As mentioned in my Mocha Latte post, I figured out that cashew milk is not only delicious, but a very simple substitute for dairy! After messing around with the ratios a LOT, I have finally decided to reveal the most successful one thus far. <div><br /></div><div style="text-align: center;">Cashew/Almond Base</div><div style="text-align: center;">(Obviously do NOT use this if you have nut allergies!)</div><div style="text-align: left;">2c. almond milk </div><div style="text-align: left;">1c. sugar</div><div style="text-align: left;">2c. cashews</div><div style="text-align: left;">4T. kuzu root (ground to powder)</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Slowly heat the almond milk and sugar until sugar dissolves. Add kuzu powder and continue to heat until the mixture begins to thicken slightly. Make sure you are keeping control of the heat- not too hot! Pour the mixture over the cashews and allow to sit for 4 hours. Puree the mixture and strain. When straining, be careful not to push the cashew grounds through the sieve. You may stir the liquid in the strainer, but do <b>not</b> force the liquid through. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b>Chocolate Brownie Ice Cream</b></div><div style="text-align: center;"><b><br /></b></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE87aKQpDVaYRht_jnm76gWXT6dnYxlyWezVOkIymUK4oQWpKRPuiTSHc-ZWf1w4tErqFuSxQsYGxm6XJ-8ipeWboky2QbF0RgfVzzIa0yoHE7F7NR6SduXiprAX-d6VzhXf9JMsQels/s320/P7301131.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5500506794576991634" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 240px; " /></span><div><div style="text-align: left;">1qt. cashew/almond base</div><div style="text-align: left;">1/2c. vegan chocolate chips</div><div style="text-align: left;">2T. chocolate liquor</div><div style="text-align: left;">1 large brownie or 3 regular/small brownies</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a double boiler, heat chocolate chips and 1T chocolate liquor. As the chocolate chips begin to melt, add the base 1/4c. at a time. By the time you finish adding the liquid, the chocolate should be fully melted. Cool the mixture. Add remaining 1T chocolate liquor. Churn the mixture until thick. Fold chunks of brownie into the ice cream and transfer to freezer-friendly container. Freeze until firm and enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This ice cream is <i>delicious</i> when paired with a glass of shiraz. </div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><br /></b></div></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com7tag:blogger.com,1999:blog-5230445624330524122.post-20548785872374905572010-07-29T09:48:00.000-07:002010-07-29T10:59:33.431-07:00Blueberry Nectarine Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFeEcTaTeChLEqS-gbzWXUJJu8VnIk_idB1QcCv2G_BUdLpkWEmByDBzPLpUDKZ94iPVNCTa-OztWsqpcBwktzWu8HwZTcJpfpB3AC4z2bfyrYQcQQYhmfMTK1IBl29CuwtHc9e31Pv0/s1600/P7291119.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFeEcTaTeChLEqS-gbzWXUJJu8VnIk_idB1QcCv2G_BUdLpkWEmByDBzPLpUDKZ94iPVNCTa-OztWsqpcBwktzWu8HwZTcJpfpB3AC4z2bfyrYQcQQYhmfMTK1IBl29CuwtHc9e31Pv0/s320/P7291119.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499389142272655826" /></a>No, it's not baby food- while it may not look as delicious as some other sorbets, I assure you this seasonal delight is delectable! I decided to use a different method this time because I wanted to maintain the fresh fruit flavor rather than the "oooh...pie" flavor of cooked fruit. <div><br /></div><div>In order to achieve this, I macerated the fruits in sugar. This created a sort of thick syrup, so all I had to do was add a little water and voila! No stovetop needed for this puppy- the simple syrup basically creates itself! I topped the ice cream with a little heated up apricot preserves for a little extra sweetness. </div><div><br /></div><div style="text-align: center;"><b><i>Blueberry Nectarine Sorbet</i></b></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtIXhVLv755rkNx8hjtByYsGsBaB4b4g_8OouDshYH7K9tKO2FwkA061aEvcF69-Z9JwWt7Njja3_EEZ4Tv7N86lxZlwzYA0ccyQzRsovdWKnvvIgMDTyEyPKoeT5otmirSxcwmlJYYY/s200/P7291120.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499389321479135538" /><div>7ea. nectarines</div><div>1 1/2c. blueberries</div><div>1c. sugar</div><div>1c. water</div><div>1T blueberry vodka (regular works too)</div><div><br /></div><div>Wash and carefully peel your nectarines. This is a project- sit down in front of your favorite show and take your time. If your nectarines are as ripe as they should be, you will need to be very careful- use a paring knife please! Once you have peeled the nectarines, cut the fruit away from the pit. Make sure you get as much as you can! </div><div><br /></div><div>In a bowl, combine the nectarine pieces, blueberries, and sugar. Cover and refrigerate for 3 hours. Add water & vodka. Puree in blender or food processor. Put through a strainer. Churn & freeze!</div><div><br /></div><div>This is the first sorbet I've made in awhile that isn't crystal-y and has a smooth texture. I am very happy with how this one turned out! Let me know how it works out for you :)</div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-6804992120586796992010-07-22T09:24:00.000-07:002010-07-22T13:01:12.445-07:00Concept: Don't Call Me Shirley! Sorbet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHMT6o8IWW1PhUkAXsIZao2jQJQ9Jq0LyuvIiWk-MW4Wd9Zmv0tGokbmReSf9jHMOAQ2wwg77tYjyrRJ7VoIm8hi75iPF-1Y80jI7jD6ZEgHmGuhp2oHI0f9jqqByBPwyM7dRi2wMOTs/s1600/shirley.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKCGdBI76jxyrr5KY357EObpwcU-NOt_BR209n4QK22lrkaQMXRw5r-61GDk4l5tLKrPwhw8n7Krp4kiD6gimv_IIV2JTYsyJtqLrcCqZ1fCgngdlRlZaHLknFep6cI67Jv1nbEk8kKI/s1600/shirley-temple.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 254px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKCGdBI76jxyrr5KY357EObpwcU-NOt_BR209n4QK22lrkaQMXRw5r-61GDk4l5tLKrPwhw8n7Krp4kiD6gimv_IIV2JTYsyJtqLrcCqZ1fCgngdlRlZaHLknFep6cI67Jv1nbEk8kKI/s320/shirley-temple.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5496769687442541906" /></a>I have been sitting here, all morning, pouting because I want to make ice cream. Needless to say, this desire has struck the day before payday when I am unable to galavant and find interesting ingredients. So I do what every ice cream making fiend does- I rummage! What do you do when life gives you lime juice, grenadine, and cherries? Make Shirley Temples of course! And dollface, you are the inspiration for today's ice cream adventure. <div><br /></div><div>Non-traditional (aka fruitless) sorbets are quite difficult because you are basically manipulating sugar water to not taste like...well...sugar water. These NTS are usually best accomplished if you are working with a concept that will not be achieved by adding dairy. Teas, extracts, herbs, and spices are usually what work best with the NTS but can also wind up being terrible. </div><div><br /></div><div>I currently would much rather be playing around with the reactions of non-dairy yogurts in ice cream, but alas, that will have to wait. For now, it's Temple-Time. </div><div><br /></div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHMT6o8IWW1PhUkAXsIZao2jQJQ9Jq0LyuvIiWk-MW4Wd9Zmv0tGokbmReSf9jHMOAQ2wwg77tYjyrRJ7VoIm8hi75iPF-1Y80jI7jD6ZEgHmGuhp2oHI0f9jqqByBPwyM7dRi2wMOTs/s320/shirley.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5496821583901483138" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /></span><div style="text-align: center;"><i><b>Don't Call Me Shirley! Sorbet</b></i></div><div style="text-align: left;"><b>2 1/2c. water</b></div><div style="text-align: left;"><b>1c. sugar</b></div><div style="text-align: left;"><b>1/4c. lime juice</b></div><div style="text-align: left;"><b>2T. grenadine</b></div><div style="text-align: left;"><b>2T. liquid from maraschino cherries</b></div><div style="text-align: left;"><b>cherries for garnish.</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>Dissolve sugar in water over heat. Add lime juice, grenadine, and cherry liquid. Cool & Churn. Freeze until firm and serve with cherries as garnish. </b></div><div style="text-align: center;"><i><b><br /></b></i></div><div style="text-align: left;">All in all, it's a summer treat that's fun for kids. It's a cool twist on a favorite drink that can be served as a scoop on a cone or in a glass filled with lemon-lime soda. If you're looking for simple-stick with a regular Shirley Temple, but if you want to have some fun with it this is for you. Please keep in mind that there is no nutritional benefit to this NTS or to Shirley Temples in general- Grenadine, Soda, and Maraschino Cherries are literally all sugar. Please be sure to limit how many Shirley's your kiddo has, especially if they are still losing teeth- don't want to rot them out before they have a chance to grow!</div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-86914380837558240592010-07-02T16:05:00.000-07:002010-07-02T16:33:42.695-07:00Coconut "Key" Lime<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfwflXYLyr-fr6oMyarnaoUsdr5iwGrV92CMk29iLQBcsuWnX4xbCSEYQL2i_WnPSx2deEGzWLM2h1VfX3uP49I17pQUy-2b1BEKDsWLOG79VEisbcAukDrhWRdsKCj-GhI9z8JJTiuQ/s1600/P7020822.JPG"></a><div style="text-align: left;">I'm pretty sure that this is my first Alchemy post I have made since getting my new macbook! Woohoo! No more angry posts because my stupid laptop died, or Blogger didn't autosave because my compy is so old that it can't run the most efficient internet. It's time to celebrate! Double celebrate in fact because it's 4th of July weekend! And no one says "independence" quite like Will Smith!</div><div><br /></div><div style="text-align: center;"><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/OfPWpEKhgfk&hl=en_US&fs=1?color1=0x234900&color2=0x4e9e00"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/OfPWpEKhgfk&hl=en_US&fs=1?color1=0x234900&color2=0x4e9e00" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div>Or, for that matter, Key Lime Pie! I decided to attempt making this delicious summer-time dessert into a dairy-free ice cream. I approached it with two concepts in mind:</div><div>1) a scoopable ice cream</div><div>2) a frozen "torte" of sorts</div><div>So I did both. The scoopable ice cream was okay. I wish the graham cracker would have been chunkier, but instead it kind of speckled the ice cream. The torte, however, was amazing. I loved the consistency and I felt that it was a very good representation of the real deal. </div><div><br /></div><div>Now onto the composition. I originally wondered how well coconut milk would do for the milk base...and then I remembered...</div><div style="text-align: center;"><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/1wg_L0wGTyA&hl=en_US&fs=1?color1=0x234900&color2=0x4e9e00"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/1wg_L0wGTyA&hl=en_US&fs=1?color1=0x234900&color2=0x4e9e00" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><div style="text-align: center;"><br /></div><div>Of COURSE they go together! I also wished there were a whipped cream substitute (without being whipped soy cream) which is why I came up with the coconut glaze. I feel like the original base was just barely too icy, so I revised the recipe and cut out some of the water. The recipe below is the altered version, so you should not need to make any changes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvUFZWr2vMvY-gL_3zp5yS1i2rP46Idllbd3uGNF4GLu5kKrk4xfeigsiOCf6tUSqGJ3kIqBKUEAz4_sAK32_zgGEU5OHd4nntBqFbll3PQBAoW3YlXv3LyZWP36lm8A38VyOZTmH9Ps/s320/P7020829.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5489454895081834114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><i><b>Coconut "Key" Lime </b></i></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkfwflXYLyr-fr6oMyarnaoUsdr5iwGrV92CMk29iLQBcsuWnX4xbCSEYQL2i_WnPSx2deEGzWLM2h1VfX3uP49I17pQUy-2b1BEKDsWLOG79VEisbcAukDrhWRdsKCj-GhI9z8JJTiuQ/s320/P7020822.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5489455454099097810" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 240px; height: 320px; " /></span><div style="text-align: left;">1c. canned coconut milk </div><div style="text-align: left;">1 1/2c. water</div><div style="text-align: left;">2/3c. key lime juice (fresh is best, but bottled with do)</div><div style="text-align: left;">1c. sugar</div><div style="text-align: left;">1 drop green food color (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">graham cracker crust mix (click for recipe)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine everything except the crust mix. Churn in ice cream maker until desired consistency. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>For scoopable ice cream</b>: Turn off machine, and fold in crust mix. Transfer to freezer-safe container and freeze until hard.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>For torte</b>: Line a small cake pan with parchment paper. While base is churning, press the crust into the bottom of the cake pan. Make sure to cover it completely. Once ice cream is finished churning, spread evenly into the pan. Cover with plastic and freeze overnight. Before serving, remove plastic and carefully run a knife around the edge between the ice cream and the pan. Flip onto a piece of plastic and give the bottom one nice "knock" (firm...but pound sounded too harsh). This should release the ice cream from the pan. Carefully peel the parchment from the crust. Cut into pieces and serve</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>For Coconut Icing: </b>Take 1c. of canned coconut milk and mix with 1c. confectioner's sugar. Whisk until smooth. Icing should be thick. Drizzle over ice cream or slice of torte before serving. Garnish with toasted coconut or lime supremes if desired.</div><div style="text-align: center;"><br /></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com2tag:blogger.com,1999:blog-5230445624330524122.post-32428103113807897492010-06-06T08:17:00.000-07:002010-06-06T09:21:33.359-07:00Infusion: Lemon & Olive Oil Sorbet<span id="SPELLING_ERROR_0" class="blsp-spelling-error">Mmmm</span>, sorbet, it has been quite some time since I devoted time to the fresh and fruity cousin of traditional ice cream. I've even made <span id="SPELLING_ERROR_1" class="blsp-spelling-error">granita</span> since I last made sorbet! <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Jeez</span>, what is this!? Well, my <a href="http://icecreamalchemy.blogspot.com/2010/06/experiment-caramel-mocha-latte-vegan.html">Mocha Latte </a>triumph inspired me to continue my <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">experimentation</span> using household ingredients. Of course, my household ingredients aren't always as convenient as others. For example, not everyone has a bowl of <em><span id="SPELLING_ERROR_4" class="blsp-spelling-error">kuzu</span> root</em> in their pantry, but I do! If you do not have any of this, I recommend getting some.You can get it at Asian markets, and I actually got mine at Whole Foods. It was $1.99 for quite a lot. Especially since you only need 1 tablespoon at a time- and you never know when it will come in handy. Basically, I use <span id="SPELLING_ERROR_5" class="blsp-spelling-error">kuzu</span> root as a stabilizer and emulsifier since I do not use eggs in my ice creams or sorbets. I know, you think I am a crazy person, "there are no eggs in sorbet!" Correct, however, stay tuned because I will explain this in a moment.<br /><div><div></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479691368352278626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFiQA8A2nlUT2kL5JsQWnrNgR5e2RNmO-rQwBHYWczpWM5EtoO7bvQ_ucTECrwkIyqvhwOQEL8O2cjgC5ZkV5FK6tPMG0E4JzUR4BLZ_qCDy8aoQBkz8NSz2TNkBbFrcLExj2LD7_NPs/s320/P6060529.JPG" /> <div>If you've ever made a <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">vinaigrette</span>, you know that oils tend to separate from other liquids. I know, ice cream addicts like us tend to avoid our leafy lunch options, but bear with me. What would make the oil act any differently in an ice cream or sorbet than it would in a salad dressing? It wouldn't! So let's dig a little deeper- when you are making an emulsified dressing, you need to add...an emulsifier...you see? Generally this is egg yolk or mustard...<span id="SPELLING_ERROR_7" class="blsp-spelling-error">buuut</span> since we don't want either of those in our sorbet, we will use our good old pal <span id="SPELLING_ERROR_8" class="blsp-spelling-error">kuzu</span>. He will do the very same thing that the egg would do, but will 1) be vegan and 2) actually has a lot of medicinal qualities. </div><br /><div><span id="SPELLING_ERROR_9" class="blsp-spelling-error">Kuzu</span> or "Kudzu" has actually shown to help with allergies, nasty hangovers, and migraines. In addition, long term use of this root has proven (in mice, <span id="SPELLING_ERROR_10" class="blsp-spelling-error">idk</span> about humans) to <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">significantly</span> decrease the effects of <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">postmenopausal</span> hypertension and type II <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">diabetes</span>. Of course, all the sugar in the sorbet won't really help you, but it is always good to know when your alternative ingredients are actually beneficial rather than detrimental. To the recipe! <p></p></div><div></div><div></div><div></div><div></div><div align="center"><em><strong>Lemon & Olive Oil Sorbet</strong></em></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qZmwU7Ys1uglhdE-_iuBJnb5N0ilngOkFpL8nDjuefMhCPXirgXGzlkTbAe4OXpj7AWB4r8TVCDILpkHeo9OOY8fOITEipy-bbFwVFaTRoN2uIhPYxDOK30DWJ_YzHipcXfR8XrZROM/s1600/P6060537.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479690656966318738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qZmwU7Ys1uglhdE-_iuBJnb5N0ilngOkFpL8nDjuefMhCPXirgXGzlkTbAe4OXpj7AWB4r8TVCDILpkHeo9OOY8fOITEipy-bbFwVFaTRoN2uIhPYxDOK30DWJ_YzHipcXfR8XrZROM/s320/P6060537.JPG" /></a>12 lemons- juiced (or 1c. lemon juice...I discourage this)<br />1c. sugar<br />1c. water</div><div>1T tequila or vodka</div><div>1/4c. olive oil</div><div>2T <span id="SPELLING_ERROR_14" class="blsp-spelling-error">kuzu</span> root</div><div><br />I'm going to take a minute to talk about these ingredients. 1) I recommend using Meyer Lemons...they are delicious and will have a more powerful flavor than using bottled lemon juice. 2) I used powdered sugar because I did not have any real sugar in the house (which makes it no longer standard vegan). I recommend making a simple syrup out of your usual sugar and water and using that. 3) I typically try to use alcohols that will be <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">beneficial</span> to the flavor of my product. You can always substitute them with vodka, but the alcohols I list are the ones I feel will impact the flavor best. The alcohol is used to keep the product from <span id="SPELLING_ERROR_16" class="blsp-spelling-error">overhardening</span>. 4) I would not use a strong or expensive olive oil for this. While you do want the flavor, you do not want it to overpower the lemon. </div><br /><div>the instructions: Combine the first four ingredients, and set aside. In a blender, <span id="SPELLING_ERROR_17" class="blsp-spelling-error">puverize</span> <span id="SPELLING_ERROR_18" class="blsp-spelling-error">kuzu</span> root until it is a powder. Add the olive oil and blend until <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">homogeneous</span>. slowly add the lemon juice and blend just until emulsified. Churn immediately and then freeze until firm. I would serve a big scoop of this with some fresh or frozen fruit. Yum!</div></div><br /><center> </center><p><p></p><br /><br /><a title="Lemon & Olive Oil Sorbet on Foodista" href="http://www.foodista.com/recipe/6PVWGFHG/lemon-olive-oil-sorbet" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Lemon & Olive Oil Sorbet on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_6PVWGFHG_8X8KYQXF" style="display: none;" /></a>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com2tag:blogger.com,1999:blog-5230445624330524122.post-58442981338159937062010-06-05T17:12:00.000-07:002010-06-06T09:15:23.570-07:00Experiment: Caramel Mocha Latte (vegan!) with homemade cone<span style="font-family:georgia;"><span style="font-size:100%;">First off I'd like to thank everyone for voting for my Matcha Mint Chocolate Chip Ice Cream in the Foodista book contest! Still a couple of months left of voting, and since I have recently left the world of social media I could really use your help! If you could just follow the directions on the sidebar, I would love you foreverrr!</span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><center><span style="font-family:georgia;"><span style="font-size:100%;"></span></span></center>Now onto the important stuff!<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;">Having not purchased groceries in about a month, I have been having ice cream experiment withdrawals again. With all my business planning for the future </span></span><em><span style="font-family:georgia;"><span style="font-size:100%;">Zoey's Ice Cream Cafe</span></span></em><span style="font-family:georgia;"><span style="font-size:100%;"> I have been in major research mode trying to find the very best recipes for vegan ice cream base. Of course, I can't remember </span></span><em><span style="font-family:georgia;"><span style="font-size:100%;">where</span></span></em><span style="font-family:georgia;"><span style="font-size:100%;"> I found this information (if I did I would credit, I promise!), but in the midst of all my searching I found a beautiful concept: Cashew based ice cream. What? Uh..yeah. Basically, you soak cashews in your desired liquid (coffee, tea, juice, milk, fake milk, whatevah) 1:1 ratio, add some sweetener, additional flavoring, allow to soak for 4 hours, and blend. It makes this amazingly milky base that is absolutely incredibly. No joke. Luckily, I happened to have everything I needed right in my cupboard! </span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><p>Of course, when I get an idea in my head, I can hardly wait more than 10 minutes before I do something about it, so my ice cream had a slightly different texture...however, being so minor of an issue, I have zero doubt that the texture would be been amazing had I given the cashews the full 4 hours to absorb the liquid. Don't be an anxious-Agnes like me, give it the full four, you won't regret it.<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;">Even though cashews don't have a tremendously overpowering flavor, I still wanted to try out one of my more powerful ideas on this base. What is more intense than coffee and chocolate, right? I manipulated the original 1:1 ratio to suit my needs- because I wanted to get the milky aspect of the "latte" into the ice cream. </span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span></p><div align="center"><em><strong><span style="font-family:georgia;"><span style="font-size:100%;">Caramel Mocha Latte "Ice Cream"</span></span></strong></em></div><strong><div align="left"><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"></strong></span></div><span style="font-size:100%;"><br /></span><span style="font-family:georgia;"><span style="font-size:100%;">2c. whole cashews </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9e6U9WG1f74FJUDJL6zpL8HyZ8ynB3cDf2o7y8kFMCseOLxLVX3KG889CkvN5ITw6-2oUccSK15CiTxQsutpSLUDU6CutCIzCO230YVaE_GP9hFnuOHqM4EGOjYYV4idvVMYpA-cHu8/s1600/P6050515.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 210px; FLOAT: right; HEIGHT: 296px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479454491081029666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9e6U9WG1f74FJUDJL6zpL8HyZ8ynB3cDf2o7y8kFMCseOLxLVX3KG889CkvN5ITw6-2oUccSK15CiTxQsutpSLUDU6CutCIzCO230YVaE_GP9hFnuOHqM4EGOjYYV4idvVMYpA-cHu8/s320/P6050515.JPG" /></a><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>1c. brewed coffee- hot<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;">1c. sugar (add this to the hot coffee, especially if using raw sugar)</span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><p><strong><span style="font-family:georgia;"><span style="font-size:100%;">stir together until sugar has dissolved and whisk in the following ingredients</span></span></strong><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span></p><p>1c. almond milk (this would be amazing with soy creamer or hazelnut milk as well!)<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>1/2c. cocoa powder<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;">1T chocolate liquor (you may use vodka if you don't have chocolate liquor handy)</span></span></p><p><strong><span style="font-family:georgia;"><span style="font-size:100%;">cover and refrigerate for </span></span><u><span style="font-family:georgia;"><span style="font-size:100%;">at least 4 hours</span></span></u></strong><strong><span style="font-family:georgia;"><span style="font-size:100%;">.</span></span></strong><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">While the base is soaking, you can make the </span></span><a href="http://veganicecream.blogspot.com/2006/06/vegan-caramel-sauce.html"><span style="font-family:georgia;"><span style="font-size:100%;">caramel</span></span></a><span style="font-family:georgia;"><span style="font-size:100%;">. I recommend using the caramel recipe at </span></span><a href="http://veganicecream.blogspot.com/2006/06/vegan-caramel-sauce.html"><span style="font-family:georgia;"><span style="font-size:100%;">A Vegan Ice Cream Paradise </span></span></a><span style="font-family:georgia;"><span style="font-size:100%;">, however, for convenience sake I just used the almond milk (or whatever milk you plan to use) and I also left out the arrowroot. Allow to cool.</span></span><strong><span style="font-family:georgia;"><span style="font-size:100%;"> </span></span></strong><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">After the base has soaked for </span></span><strong><span style="font-family:georgia;"><span style="font-size:100%;">four hours</span></span></strong><span style="font-family:georgia;"><span style="font-size:100%;">, put in blender and puree until cashews are full pulverized. You should hardly be able to see little specks of cashew- this could take a few minutes. Strain the mixture, but do not push the grounds through the strainer- simply allow the liquid to pass through (you may stir the contents of the strainer to allow liquid to pass through, just don't force the cashew pieces through the strainer). Churn for about 15-20min or until relatively firm. Turn of your machine and gently fold in your chilled caramel. Freeze overnight or until firm.</span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">I really wanted to serve this one in cones, but have never had any luck with them. I found </span></span><a href="http://www.cupcakeproject.com/2009/06/waffle-cone-recipe.html"><span style="font-family:georgia;"><span style="font-size:100%;">a recipe at Cupcake Project</span></span></a><span style="font-family:georgia;"><span style="font-size:100%;"> and decided to make it my own by veganizing it</span></span></p><div align="center"><strong><span style="font-family:georgia;"><span style="font-size:100%;">Vegan "Pancake" Cones</span></span></strong><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span></div><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8hnYydzD0-Ja3SVmu0gASmE6dKEVXO_p7__Cs1qRpNjOTj_0W_pGRzJHbq_f_WjycLg2VOLFIQEU1GigFUj95hQoS8wb9uMts5JDfLODbDNO9qqFrvT8QewQSoeYpaqG0phEF5JU6Lg/s1600/P6050514.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 208px; FLOAT: left; HEIGHT: 292px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5479456079057150402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8hnYydzD0-Ja3SVmu0gASmE6dKEVXO_p7__Cs1qRpNjOTj_0W_pGRzJHbq_f_WjycLg2VOLFIQEU1GigFUj95hQoS8wb9uMts5JDfLODbDNO9qqFrvT8QewQSoeYpaqG0phEF5JU6Lg/s320/P6050514.JPG" /></a>1 C almond milk (or other milk substitute)<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>1 1/2 C powdered sugar<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>1 1/2 C all-purpose flour<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>1/4 t ground cinnamon<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span>Pinch ground allspice<span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;">1 T cornstarch </span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">Whisk all ingredients together and allow to sit for about 15-20min. </span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">For the actual cookery of the cones, I didn't have the spare funds to invest in a waffle-cone-maker so decided to make a "pancake cone," if you will, by pouring the batter into a very hot cast-iron pan. I know it would turn out better in a real waffle iron, but this certainly worked fine! If you choose this method, just make sure you spread the batter as thin as humanly possible, and be careful not to tear the cone when you flip it. They are a little thicker than the standard cone but they are also mighty delicious.</span></span></p><p><span style="font-family:georgia;"><span style="font-size:100%;">All in all, I would consider this a major "check" in the success column! I think I will conducting a lot more cashew-based expirements this summer! AND! I officially have my first recipe for </span></span><span style="font-family:georgia;"><span style="font-size:100%;">Zoey's </span></span><span style="font-family:georgia;"><span style="font-size:100%;">:D</span></span></p><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><center><span style="font-family:georgia;"><span style="font-size:100%;"></span></span><span style="font-family:georgia;"><span style="font-size:100%;"><br /></span></span><a style="BORDER-BOTTOM: #ffad00 5px solid; TEXT-ALIGN: center; BORDER-LEFT: #ffad00 5px solid; PADDING-BOTTOM: 5px; BACKGROUND-COLOR: #fff; TEXT-INDENT: 0px; PADDING-LEFT: 5px; WIDTH: 100px; PADDING-RIGHT: 5px; DISPLAY: block; BORDER-TOP: #ffad00 5px solid; BORDER-RIGHT: #ffad00 5px solid; PADDING-TOP: 5px; -webkit-border-radius: 2px; -moz-border-radius: 2px" title="Caramel Mocha Latte (Vegan Ice Cream) on Foodista" href="http://www.foodista.com/recipe/R3KDZJDF/caramel-mocha-latte-vegan-ice-cream"><em><img style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; PADDING-BOTTOM: 0px; MARGIN: 0px; PADDING-LEFT: 0px; WIDTH: 84px; PADDING-RIGHT: 0px; HEIGHT: 18px; BORDER-TOP: medium none; BORDER-RIGHT: medium none; PADDING-TOP: 0px" alt="Caramel Mocha Latte (Vegan Ice Cream) on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" /><img style="DISPLAY: none" src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_R3KDZJDF_8X8KYQXF" /></em></a></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com2tag:blogger.com,1999:blog-5230445624330524122.post-79925355968095174632010-05-04T12:42:00.000-07:002010-05-04T17:28:18.520-07:00Inspiration: Cucumber Mint IcyWith, what feels like, an early summer in our midst, I have been drowning in a sea of iced treat inspiration. I have been wanting to try this one out for awhile because I feel like cucumber and mint are both rather refreshing, cool-you-down ingredients.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70nAZtUaSkob4T2JHhb8V2eQGnWtWgi7KssN1IG9u_JJh5tV5qI3DhSmDjLxu2yfzT47HXGUQkL4A6li7fnBqull5e1EmZWoZINjnbFksMorwTA40keOMur4xHQ8ij0nepn0Kc3VuDCs/s1600/cuke1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70nAZtUaSkob4T2JHhb8V2eQGnWtWgi7KssN1IG9u_JJh5tV5qI3DhSmDjLxu2yfzT47HXGUQkL4A6li7fnBqull5e1EmZWoZINjnbFksMorwTA40keOMur4xHQ8ij0nepn0Kc3VuDCs/s400/cuke1.jpg" alt="" id="BLOGGER_PHOTO_ID_5467575721666563010" border="0" /></a>I didn't want this to be an ice cream or a sorbet so I played with a few different options; the mold, the Popsicle, and the granita. All three used the same recipe, the only difference was the way it was presented. I call this an "icy" because I was aiming for the crystallized texture that I usually hate having in my other recipes. While I think this flavor combination would work well as a smooth sorbet, when I first came up with the idea I imagined it as a cold, crystallized treat that would take significantly longer to thaw in the summer heat.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11-2EoQh6lJdx2vEegxbFEyyHFpG76xqITGdn3JsQZfgGEdpBTKVURGOlVprOQQiEHLzECv94EchXLI42G5T0LgyGH_JInQSgw_GqKw-HLEJwAw4fpzGgwXWuU5wBFoa-lercipWxI1Q/s1600/Cuke2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11-2EoQh6lJdx2vEegxbFEyyHFpG76xqITGdn3JsQZfgGEdpBTKVURGOlVprOQQiEHLzECv94EchXLI42G5T0LgyGH_JInQSgw_GqKw-HLEJwAw4fpzGgwXWuU5wBFoa-lercipWxI1Q/s320/Cuke2.jpg" alt="" id="BLOGGER_PHOTO_ID_5467575286988714642" border="0" /></a><span style="font-weight: bold;">Cucumber Mint Icy</span><br /><span style="font-weight: bold;"></span></div>4 cucumbers<br />3 sprigs of fresh mint<br />4 T agave nectar<br />1 t tequila<span style="font-weight: bold;"><br /></span><br />Peel the cucumbers (if desired, reserve a few strips of the skin for garnish). Cut peeled cucumbers in half - the long way - and scoop/discard the seeds using a spoon. Cut into chunks and blend until there are no chunks. Strain the mixture completely (there will still be some pulp on the bottom of the strainer- this is fine to use...you just want to break up the bigger chunks). Chiffonade the mint leaves and add to cucumber liquid. Mix in agave and tequila. <span style="font-weight: bold;"><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMQbd73NTMy2JK0Ywk_3m0C_qF8nsVF2e00Bhyphenhyphen8qsLqbnErW1OggSs-MPcPobZ87tBSFNGDVCuAlE5CxCjal0sQK_u2_ljPw-zoGQWUErexFqUCe7llyLlQ2u85bEyFo_OFeh7PvVW-4/s1600/cuke3.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 207px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMQbd73NTMy2JK0Ywk_3m0C_qF8nsVF2e00Bhyphenhyphen8qsLqbnErW1OggSs-MPcPobZ87tBSFNGDVCuAlE5CxCjal0sQK_u2_ljPw-zoGQWUErexFqUCe7llyLlQ2u85bEyFo_OFeh7PvVW-4/s320/cuke3.jpg" alt="" id="BLOGGER_PHOTO_ID_5467575502626554594" border="0" /></a><br /><span style="font-weight: bold;">For Popsicle: </span>Add to Popsicle mold and freeze - Don't forget the sticks!<span style="font-weight: bold;"><br />For Mold: </span>Pour mixture into desired mold and freeze...be sure to let it freeze long enough for the middle to be solid!<span style="font-weight: bold;"><br />For Granita: </span>Pour into freezer-proof bowl and freeze. Agitate mixture with a fork approximately every 10 minutes until ice crystals are firm. <span style="font-weight: bold;"><br /><br />Garnish: </span>Julienne strips of cucumber skin and stick in bowl of ice water until they begin to curl.<span style="font-weight: bold;"> </span><span>Toss in sugar and place on top of icy!</span><span style="font-weight: bold;"><br /><br /><br /></span>If you would prefer a sorbet to the harsh iciness of the icy just add another 1/4c. of agave, another 1/2 teaspoon of tequila, and churn in an ice cream maker.<br /><span style="font-weight: bold;"><br /></span>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-3273150012328710752010-05-03T10:12:00.000-07:002010-05-03T10:54:35.267-07:00Vegan Experiment: White Chocolate Almond Ice Cream (Coconut Milk Base)My frustrations with soy milk bases drove me to choose another dairy-free option: coconut milk. I had never worked with it before, so while shopping I wasn't sure if I should use pure canned coconut milk or the drinkable coconut milk beverage. I could see the advantages to both:<br /><span style="font-weight: bold;">Canned Coconut Milk</span>: Essentially as pure as I'd be able to get it, naturally thick, cheapcheapcheap<br /><span style="font-weight: bold;">Coconut Milk Drinking Beverage: </span>Closer consistency to real milk, less coconut flavor<br />So I got both. This is an experiment after-all! After much conversation with folks, I decided on white chocolate-almond as the flavor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoWgom5AoNuOMS-53G1KYf2Yf14wcWcZdD1gQqjwTnGowXqzRP-t16OQNg1wCZYiSQGiZ0WWtadZA3DkBMAoAwIpI0j16TFvfVZhefLrrI44HTdkY-CraJYdg2rPkNbEIvi7K29PaVzI/s1600/icecream234_1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguoWgom5AoNuOMS-53G1KYf2Yf14wcWcZdD1gQqjwTnGowXqzRP-t16OQNg1wCZYiSQGiZ0WWtadZA3DkBMAoAwIpI0j16TFvfVZhefLrrI44HTdkY-CraJYdg2rPkNbEIvi7K29PaVzI/s400/icecream234_1.JPG" alt="" id="BLOGGER_PHOTO_ID_5467101492404240002" border="0" /></a>I melted the white chocolate and folded in the canned coconut milk. It still tasted a LOT like coconut so I added another bag of white chocolate. It. Was. GOOP. Slimy, sticky, <span style="font-style: italic;">tasty</span> goop. Goop that refused to freeze. It wasn't til I looked over my equation that I realized what had happened....my white chocolate content was DOUBLE that of my coconut milk! Oh, the embarrassment! AND the frustration! I had finally gotten it to the point where I could actually TASTE the white chocolate! For that reason, I decided to thin it out using the coconut milk beverage. That way I could get it to the proper consistency without compromising the white chocolate-y flavor I was aiming for. The third churn was finally a success resulting in a relatively creamy (yet still mildly ice-y...I blame the drinking beverage) final product.<br /><br />In the future, I think I will stick with <span style="font-weight: bold;">just</span> the canned coconut milk and create a flavor combination that will either <span style="font-weight: bold;">a)</span> better mask the coconut flavor or <span style="font-weight: bold;">b)</span> compliment the coconuttiness. I have a feeling that if I had used dark chocolate I would not have run into this problem.<br /><br />Here is the post-goop recipe (with some edits upon taste-test):<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMynBefTzoQ8JmIjNiEqaAM37XFBMX_b8jM3TIJHwPg_OaEzCQuu7Y0PXPNo7tZYmqAwo9vupusC7EUmMG-TcT_ZgNw7MYNI7iCSZJ5pGDHQ9nV38MZTBbW_5n2A7egfh1_9HbRkgI3c/s1600/icecream234_10.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMynBefTzoQ8JmIjNiEqaAM37XFBMX_b8jM3TIJHwPg_OaEzCQuu7Y0PXPNo7tZYmqAwo9vupusC7EUmMG-TcT_ZgNw7MYNI7iCSZJ5pGDHQ9nV38MZTBbW_5n2A7egfh1_9HbRkgI3c/s320/icecream234_10.JPG" alt="" id="BLOGGER_PHOTO_ID_5467101201457190018" border="0" /></a><span style="font-weight: bold;">White Chocolate Almond Ice Cream<br /></span><div style="text-align: left;">2- 12 oz bags White Chocolate Chunks<br />2 cans Coconut Milk<br />1 quart Coconut Milk Drinking Beverage<br />1/3 cup Agave Nectar<br />2 c. Toasted Sliced Almonds<br /><br />In a double boiler, melt white chocolate with agave. Mix in coconut milk and coconut drinking beverage. Cool. Churn. During the last 3 minutes, add the cooled toasted almonds. Freeze until firm and enjoy!<br /><br /><a title="White Chocolate Almond Ice Cream on Foodista" href="http://www.foodista.com/recipe/2QRX6KWS/white-chocolate-almond-ice-cream" style="border: 5px solid rgb(196, 222, 135); padding: 5px; display: block; -moz-border-radius-topleft: 2px; -moz-border-radius-topright: 2px; -moz-border-radius-bottomright: 2px; -moz-border-radius-bottomleft: 2px; background-color: rgb(255, 255, 255); width: 100px; text-align: center; text-indent: 0pt;"><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_NLRRZPLR" style="display: none;" /></a><center><a title="White Chocolate Almond Ice Cream on Foodista" href="http://www.foodista.com/recipe/2QRX6KWS/white-chocolate-almond-ice-cream" style="display: block; padding: 5px; border: 5px solid #C4DE87; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="White Chocolate Almond Ice Cream on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_NLRRZPLR" style="display: none;" /></a></center><br /><span style="font-weight: bold;"></span></div></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com5tag:blogger.com,1999:blog-5230445624330524122.post-84131857379794836702010-03-22T14:09:00.000-07:002010-03-22T14:43:49.155-07:00Experiment: Vegan Carrot Cake Ice CreamThe past few days my mind has been a-flurry with ice cream inspiration. Flavor concepts, plating ideas, scoop & sweet pairings, I even drew out a potential logo for my future ice cream shop! All in all it has been the brain-waves that I have been dying for lately. I was in a super rut, and now it feels like I'm in four-wheel drive and gettin' outta the mess!<br /><br />I began my come-back with two experiments. The first was an all-vegan version of my <a href="http://www.foodista.com/recipe/Y2L35J24/matcha-mint-chocolate-chunk-ice-cream">Matcha Mint Chocolate Chip Ice Cream (Please remember to rate my recipe!)</a> which actually did not turn out well at all. The mint overpowered <span style="font-style: italic;">everything</span> and for some reason it came out very gritty. My second experiment was a new concept for me: <span style="font-style: italic;">Vegan Carrot Cake Ice Cream</span>. I had it all worked out in my head...The base would be freshly grated carrots soaked in soy milk, mixed with date paste, agave, cinnamon, and fresh ginger. The final product would be round balls of ice cream coated in crushed walnuts...YUM!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv24KDzpNN3et53BX192r1YZQLMv2FAnIAFki9q6fcNp5doFgpgnr9QrNshh1MK603w3oobE9fkUnJ8VCWs0Su413dELtsuLafJakZQc7gfqPVDVpeYBP4SeJhrpHDKcNLuUItIRxKS8/s1600-h/carrotfinal2.jpg"><img style="cursor: pointer; width: 156px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDv24KDzpNN3et53BX192r1YZQLMv2FAnIAFki9q6fcNp5doFgpgnr9QrNshh1MK603w3oobE9fkUnJ8VCWs0Su413dELtsuLafJakZQc7gfqPVDVpeYBP4SeJhrpHDKcNLuUItIRxKS8/s320/carrotfinal2.jpg" alt="" id="BLOGGER_PHOTO_ID_5451573923015925490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqeA-hTMJ7ifqoZ2dBeAQVzcVO5VLl7lk7KlyDtYKHo6e74F6d-mfsUm-qfojT2tcbY_A4895ZekQ_eQbnb_FcNwuWgU2gMDEageB92PeuGYcHXwgtlwlKQbL1N9AFZeruBs9uuOAWeA/s1600-h/carrotfinal3.jpg"> <img style="cursor: pointer; width: 149px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqeA-hTMJ7ifqoZ2dBeAQVzcVO5VLl7lk7KlyDtYKHo6e74F6d-mfsUm-qfojT2tcbY_A4895ZekQ_eQbnb_FcNwuWgU2gMDEageB92PeuGYcHXwgtlwlKQbL1N9AFZeruBs9uuOAWeA/s320/carrotfinal3.jpg" alt="" id="BLOGGER_PHOTO_ID_5451573914875231458" border="0" /></a><br /></div><br />The flavor turned out spot on...the texture, however, could use some work. I found out the hard way that soy milk is pretty much water. It makes the ice cream incredibly icy and impossible to scoop even WITH stabilizers and alcohol! What stabilizer did I turn to, you ask? Well...I made my own! I was disappointed in all of the options presented to me, so I decided to use my BFF <span style="font-style: italic;">science</span> to my own advantage. Of course there is no way for me to tell if it worked yet because the soy milk pretty much nullified any chance, but here was my theory.<br /><br />I blended fenugreek seed, kuzu root, and flax seed together in a specific ratio until it created a powder (each of those ingredients has emulsifying and thickening qualities while also being incredibly healthy for you) and mixed it with enough water to create a paste. For the sake of this recipe I am leaving the stabilizer out and switching in soy creamer. Of course, I do not know yet if that will help with the texture, but if it is still super hard- just leave it out for a little bit :P<br /><br /><div style="text-align: center; font-style: italic; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5gh4vZVw2xhVDtMIGN8_WaKghWHEzczmhqGRFK8FuwQU-6msigUpyUL4jQQm_Jy4tg8vtr-_CZVdwRTN7f59UBg2ee8E2J-7W9W8vFH_34oSKL8vNYxQ_SPpo4lLoRO9fcd49pTliog/s1600-h/carrotfinal.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 205px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5gh4vZVw2xhVDtMIGN8_WaKghWHEzczmhqGRFK8FuwQU-6msigUpyUL4jQQm_Jy4tg8vtr-_CZVdwRTN7f59UBg2ee8E2J-7W9W8vFH_34oSKL8vNYxQ_SPpo4lLoRO9fcd49pTliog/s320/carrotfinal.jpg" alt="" id="BLOGGER_PHOTO_ID_5451574118023522978" border="0" /></a>Vegan Carrot Cake Ice Cream<br /><div style="text-align: left; font-weight: normal;">1qt soy creamer<br />4 ea. dates (blended to a paste)<br />1/4c. silken tofu<br />1/4c. agave<br />1t. cinnamon<br />freshly grated nutmeg to taste<br />2ea. peeled carrots (freshly shredded with microplane- separated)<br />1t rum<br />1/2c. chopped walnuts<br /><i><br />In a blender, combine silken tofu, dates, and soy creamer. Over very low heat, mix together date mixture and agave until combined. Add spices and 3/4 of the shredded carrots. Allow to sit overnight. Strain carrots out of mixture, add rum, and churn until thick. During the last 5 minutes, add the remaining shredded carrot. Store in a freezer proof container. When serving, scoop ice cream into balls and toss in chopped walnuts. Top with some dairy free whipped cream or vegan cream cheese frosting for extra authenticity!</i><br /><br /><br /><div style="text-align: center;"><a title="Vegan Carrot Cake Ice Cream on Foodista" href="http://www.foodista.com/recipe/KPB2W4BN/vegan-carrot-cake-ice-cream" style="display: block; padding: 5px; border: 5px solid #C44F50; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Vegan Carrot Cake Ice Cream on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_F4H7S3T3" style="display: none;" /></a><br /><br /></div><br /></div></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com3tag:blogger.com,1999:blog-5230445624330524122.post-34274246796426012712010-02-28T07:08:00.000-08:002010-03-22T14:47:32.628-07:00Concept: Chocolate Trail Mix "Gelato"To start, please vote for my original recipe: Matcha Mint Chocolate Chunk on Foodista. If I get a high enough rating, my recipe will be published in their book. This would be incredible, so I encourage you to please participate and forward the link to your friends. Thanks in advance guys! (Click with button to be directed to the page)<br /><div style="text-align: center;"><a href="http://www.foodista.com/recipe/Y2L35J24/matcha-mint-chocolate-chunk-ice-cream?src=fbfbc_badge"><img src="http://cf.foodista.com/static/images/fbfbc_badge.png" width="175" height="100" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmBQGw_N_4JZmoN2THVkCbiH3TZnyIJ2rp79aTGAt91Y-MHkqRXCYe57DduyRTe5vl0fEOqAHsYMCfQvyT_thPmYxr6qXzH-YKeoN3LLsnFA3LlV9vIbxvQO3LNLkYbneLCOmg85dr7M/s1600-h/chocotrailmix.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNmBQGw_N_4JZmoN2THVkCbiH3TZnyIJ2rp79aTGAt91Y-MHkqRXCYe57DduyRTe5vl0fEOqAHsYMCfQvyT_thPmYxr6qXzH-YKeoN3LLsnFA3LlV9vIbxvQO3LNLkYbneLCOmg85dr7M/s400/chocotrailmix.jpg" alt="" id="BLOGGER_PHOTO_ID_5443344847707112002" border="0" /></a>Last week I was given the amazing opportunity to try some free gelato down at <span style="font-style: italic;">OTHERS! Gelato and Coffee</span> in Portland, ME. Those who know me well know that I hope to one day open an ice cream/tea shop...so to see a business who does close to what my dream is (and does it sucessfully) was amazing. The owner took the time to speak with me about his gelato, why he preferred it over the standard ice cream, and gave me some information about emulsifiers. After trying his Nutella Gelato, I practically died inside...the texture was unbelievable, and the flavor was magnificent. I immediately jumped at the opportunity to vote for them as <a href="http://thephoenix.com/thebest/portland/vote/ICECREAMPARLOR/">Portland Phoenix's Best Ice Cream Parlor 2010</a>.<br /></div><br />With that, I have broken out the ice cream maker and am on my way to churning up some more ice-cream-goodness. I use the terms "Ice Cream" and "Gelato" loosely, because I think that my product is sort of a different beast altogether. At the moment I primarily use soy milk as my base and egg yolks as an emulsifier...this makes the fat content closer to that of gelato, but my lack of actual dairy product sort of throws it into a completely different realm. Ideally, I would like to work with some different emulsifiers and create a variety of all-natural vegan ice creams...but it might be awhile before I try those, and even longer before I have some perfected recipes.<br /><span style="text-decoration: underline;"><br /></span>I started thinking about springtime...snow still flurries every once in awhile here, but that hasn't been stopping me from breaking out the winter coat and going for a nice long hike. One great thing about Portland is the numerous amounts of trails, I honestly don't think I could count them all! Looking around my pantry I decided to pay homage to the hiker/backpacker/outdoorsman in all of us (sure, it might be hiding in some of us...but it's there!) and make a <span style="font-weight: bold;"><span style="font-style: italic;">Chocolate Trail-Mix "Gelato."</span></span> The texture isn't as creamy and thick as most kinds of gelato, but it tastes fabulous. The chocolate flavor isn't heavy and overpowering...it tastes more like chocolate milk. Plus, the combination of sweet and salty when you get a piece of dried fruit or nuts is just great. It's like a Rocky Road spin-off with dried fruit and nuts. It is important to rehydrate the fruit in the soy milk before adding it in at the end, otherwise you'll end up with what feel like pebbles all through your ice cream!<br /><br /><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">Dairy-Free Chocolate Trail Mix "Gelato"</span><br /></div>1 quart vanilla soy milk<br />1/3 cup raisins<br />1/3 cup dried cranberries<br />2/3 cup sugar<br />7 egg yolks<br />1/3 cup cocoa powder<br />1/3 cup sliced almonds<br />1/3 cup chopped walnuts<br />1/3 cup shredded coconut (reserve 2 tablespoons for garnish)<br /><br />Soak raisins and dried cranberries in soy milk. Let set while making the custard. In a double boiler, whisk together sugar, egg yolks, and cocoa powder. Be sure to whisk constantly to ensure that the eggs don't scramble. Heat the mixture to 140* and remove from heat. Add soy milk to mixture and strain. Rinse the rehydrated fruit, and set aside. Churn the chocolate soy milk base until it starts to thicken. Add fruit, nuts, and coconut during the last 5min. Transfer to a freezer proof container and chill until firm. When serving, sprinkle remaining coconut over the top.<br /><br /><center><br /><a title="Chocolate Trail Mix "Gelato" (Dairy Free) on Foodista" href="http://www.foodista.com/recipe/NFYFSYFQ/chocolate-trail-mix-gelato-dairy-free" style="display: block; padding: 5px; border: 5px solid #fff; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Chocolate Trail Mix "Gelato" (Dairy Free) on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_MQQHGRFL" style="display: none;" /></a></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com3tag:blogger.com,1999:blog-5230445624330524122.post-45742503291730384542010-01-11T18:26:00.001-08:002010-01-11T18:26:33.184-08:00Great Ice Cream Minus the Acesulfame KThroughout my entire childhood, it was common for my family and I to each consume a half-gallon of ice cream per week. This tradition traveled with me to college, and is something I still practice to this day. In my opinion, there are few things better than handmade ice cream. As a culinary nerd, I have jumped on the bandwagon of farmer's markets, organic foods, sustainable agriculture, and all-natural products, which means that I practically broke out my happy dance when I heard about <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Haagen</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Daz</span> Five. The world famous ice cream producer has broken the mold by eliminating artificial flavors, preservatives, corn syrup, or odd named items you have never heard of. For example:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.zeer.com/Food-Products/Ben--Jerrys-Chocolate-Ice-Cream/000072122"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 139px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNaEWp3P0xaU7mtCXBBaFFQpsIF87gJx35kkDCmZ_mJRMm9E0cg1_-vLrtIPRc21m4G03GWmsY3XDc1dCgOZz35iMQKJSrWJVPoEyv5S77-uQC5VwsS-YIZfH3ka-ebS2CA3zEXtnvwzN/s200/MEDIUM_8a8e8b9c1cbdadbd011cc05cb67a3ab7.jpg" alt="" id="BLOGGER_PHOTO_ID_5318990672618681858" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Ben & Jerry's Chocolate Ice Cream</span><br /></div><div style="text-align: center;">Cream, Water, Skim Milk, Cocoa (Processed with Alkali), <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Inulin</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Polydextrose</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Sorbitol</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Glycerine</span>, Egg Yolks, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Guar</span> Gum, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sucralose</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">Splenda</span> Brand), Carob Bean Gum, <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Acesulfame</span> K.<br /></div><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.haagendazs.com/products/product.aspx?id=370"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 145px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHk7nuqwWGcdkp1F8lVbUU5IkwQYJ4-2qdMM_pV2VmmSM0B0n2pQZEpJjqwBoxTAIsFj5d84ldy_CpKr46kJs9BTwOOUn1HcCbEOznuSkM_D26v6A5Noj8ew8xWnvAiFF6zacj063digQ7/s200/pro_mcf_101.jpg" alt="" id="BLOGGER_PHOTO_ID_5318990980309042370" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Haagen</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_11">Daz</span> Five Milk Chocolate Ice Cream</span><br />Skim milk, Cream, Sugar, Egg Yolks, Cocoa Processed With Alkali<br /><br /><br /><br /><div style="text-align: left;">With my allergy it is a hassle looking through ingredient lists to see if, by chance, they use chocolate liquor or cocoa butter in their product. I always have to search through a lengthy list, and wonder what all the extra stuff is. However, if more companies followed <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Haagen</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_13">Daz</span> lead, it would be easier for people with allergies to things like lactose and eggs to know if they can purchase the item. Aside from the simplicity of the <span style="font-style: italic;">Five</span> label, the taste of this ice cream is out of this world. After a few days of searching I found this product at Whole Foods Market. I spoke with customer service, and was informed that they were only carrying the mint flavor in order to see how well it would sell. I expected it to taste like mint-chip ice cream, and was surprised when it hardly resembled my bright green expectation. However, this was not a disappointment, for the flavor and texture blew my mind. I will definitely be purchasing this again, and cannot wait for more flavors to arrive.<br /></div></div><table class="body_text" style="background: transparent url(/img/popup/bkd_popup_btm.jpg) no-repeat scroll center bottom; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" width="550" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td colspan="3"><br /></td><td><br /></td></tr><tr><td colspan="3"><br /></td></tr></tbody></table>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-48782039333894626852010-01-07T20:00:00.000-08:002010-01-10T07:48:58.935-08:00Citrus Trio<div style="text-align: center;">Concept from <span style="font-weight: bold;">Ice Cream Galore</span> by Caroline Barty<br /><br /><span style="font-size:130%;"><span style="font-style: italic;">Citrus Trio</span></span><br />Lemon curd ice cream, grapefruit sorbet, and clementine granita<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_XqCKVFO-k61wLk0LhmvWWFK9GR78E9jL-NXtx5T4sPpm3wxuSM2RCdfEaZsbRzLU7owAW6mmhDP5x7wegzdDKfuqNprnGBY6Q5aOrWge034PQONOZqFWFsK2hlDjjf-jCHroaXmEz8/s1600-h/IMG_9962.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_XqCKVFO-k61wLk0LhmvWWFK9GR78E9jL-NXtx5T4sPpm3wxuSM2RCdfEaZsbRzLU7owAW6mmhDP5x7wegzdDKfuqNprnGBY6Q5aOrWge034PQONOZqFWFsK2hlDjjf-jCHroaXmEz8/s320/IMG_9962.JPG" alt="" id="BLOGGER_PHOTO_ID_5424363653672668994" border="0" /></a>same ice creams, different plating<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d2LtozgMjHt-aIdOAl_f9XSqvElMQY71i_Ii5l6KC-05I2J0s86_tn53tmhUi6DETKDJto0f21B11kkxxRAuPAsI5l_vYj4gvLMqHCpLXbL9f77dJ4Q1JENm85VFmURi9MGTI-iGKMA/s1600-h/trio1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d2LtozgMjHt-aIdOAl_f9XSqvElMQY71i_Ii5l6KC-05I2J0s86_tn53tmhUi6DETKDJto0f21B11kkxxRAuPAsI5l_vYj4gvLMqHCpLXbL9f77dJ4Q1JENm85VFmURi9MGTI-iGKMA/s320/trio1.jpg" alt="" id="BLOGGER_PHOTO_ID_5424363657661018866" border="0" /></a>Out of the three, the lemon curd was my least favorite. I had to make homemade curd, which was essentially a cold hollandaise sauce, therefore the ice cream tasted like a frozen one. The grapefruit sorbet was super smooth and had the tartness of a fresh grapefruit. However, combined with the super sweetness of the clementine granita, the create a wonderful harmony.<br /><br />The photos didn't turn out especially well...both were taken at night with poor lighting, and the first picture was spur of the moment without any sort of garnish. I would like to make this a successful dish, but the lemon curd ice cream has got to go. I could potentially replace it with a lemon gelato or perhaps a lime semifreddo.<br /><br /><br /><div style="text-align: center;"><a title="Grapefruit on Foodista" href="http://www.foodista.com/food/7W4SN5CR/grapefruit"><img alt="Grapefruit on Foodista" src="http://dyn.foodista.com/content/embed/b1_7W4SN5CR_1.png?foodista_widget_5THRLHT5" style="border: medium none ; width: 200px; height: 40px;" /></a><br /></div>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com2tag:blogger.com,1999:blog-5230445624330524122.post-32004339099481625092009-11-07T07:01:00.000-08:002009-11-08T11:08:06.609-08:00Discovery: Vegan Peanut Butter GelatoI found what seemed to be an intelligent and simple recipe peanut butter gelato and decided to try it out. I have been finding it incredibly odd that peanut butter cannot be used as a fat in the ice cream process, because that's quite literally what it is. Instead, peanut butter commonly makes ice cream hard and annoyingly difficult to scoop.<br /><br />The recipe tastes awesome, but you have to wait like 15 min before scooping...not my favorite situation. I would like to be able to make a peanut butter ice cream that it just as smooth and soft as any regular vanilla ice cream. In order to do that I am going to have to utilize more fat in a way that will offset the odd chemistry of the peanut butter. Which will be incredibly difficult if I still want to make it vegan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik63nA9WvCi6WkmxEwVqhRtqy708CDnjS2U4oVXjOISmDqp0chUmXjy5M7fJKuOoTwNXcCX91Z5lwNACQBrVs-gell4So69QqGLgt4JDaQIAQBvOgxDU3wO5TtIxs5mj_UQfxXLkIzCE4/s1600-h/IMG_9719.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 205px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik63nA9WvCi6WkmxEwVqhRtqy708CDnjS2U4oVXjOISmDqp0chUmXjy5M7fJKuOoTwNXcCX91Z5lwNACQBrVs-gell4So69QqGLgt4JDaQIAQBvOgxDU3wO5TtIxs5mj_UQfxXLkIzCE4/s320/IMG_9719.JPG" alt="" id="BLOGGER_PHOTO_ID_5401808058041880386" border="0" /></a><span style="font-weight: bold;">Vegan Peanut Butter Gelato</span><br />2c. soymilk<br />1/4c. brown sugar<br />1/4c. peanut butter<br /><br /><br /><br /><br /><br /><br /><br />Combine all ingredients in a bowl and strain. Freeze mixture for about 10 min before churning. Pretty. Freaking. Easy.<br /><br />I'm wondering if maybe it would be softer if I made peanut butter banana or some other combination instead. Maybe the addition of other ingredients would cancel out the awkward peanut chemistry...though realistically I think it would just make the desired outcome more difficult to achieve. I've seen a few recipes that add cream cheese which must soften up the peanut butter, but that wouldn't work in a vegan recipe. This is one that I'm going to have to play with a bit, but I definitely don't think it is going to be impossible. I also have a few more raw/vegan ice cream recipes up my sleeve to try out at a later date so you might wanna stay tuned.<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com6tag:blogger.com,1999:blog-5230445624330524122.post-71239214003540559682009-11-01T08:21:00.000-08:002010-03-02T11:12:53.914-08:00Inspiration: Vanilla Bean Wasabi Ice CreamIn my mission to raise money for my new ice cream machine, I was given an idea. One of my donators, Zach, and I were talking about strange and unique flavor combinations, and he suggested that I try making a vanilla wasabi ice cream. I couldn't get the idea out of my head. Sweet and spicy are two flavors that practically exist for the sole purpose of making magical, tasty love together. With that, I purchased some vanilla beans and wasabi powder and went along my way.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS06CsAnZ96uy6jsgb6S6umRv96YzRhL4r5bvaI-q4BqgQULIQWk7F3xt3c7krspYUeo8FAx_Gzmdxs_aQXgsCOvFohQtFH0cizd1FKuccJ4JUmZbkeU4SEViKcMc0PJQknMAUmEGhSvQ/s1600-h/IMG_9687.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS06CsAnZ96uy6jsgb6S6umRv96YzRhL4r5bvaI-q4BqgQULIQWk7F3xt3c7krspYUeo8FAx_Gzmdxs_aQXgsCOvFohQtFH0cizd1FKuccJ4JUmZbkeU4SEViKcMc0PJQknMAUmEGhSvQ/s320/IMG_9687.JPG" alt="" id="BLOGGER_PHOTO_ID_5399180844952450738" border="0" /></a>The texture was smooth, but the flavor was..weeeeell...interesting. I think I underestimated the power of wasabi when I was adding it, so it definitely overtakes any of the vanilla flavor. In attempt to balance, I sprinkled vanilla sugar over the ice cream when I served it. It did allow me to taste more vanilla bean; however, the wasabi still gave me a kick in the throat that I wasn't too fond of.
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<br />I think if you like horseradish and/or wasabi (because they are essentially the same thing) you would like this a lot...but just for safety I cut back the amount of wasabi in the recipe below.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYX5qFbeEcOIHR6-PdJTAcpKvuekBVHwHRXATIPy0aAqOoBV3Iyuvzd6hSYzfchgDAkXfU_43SoUN33jqJqgJrTQVmrrOFu4oNnK4Ey3gt_EssCSnStYYXocUn-hziMudm-JyBBCvJzc/s1600-h/IMG_9680.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYX5qFbeEcOIHR6-PdJTAcpKvuekBVHwHRXATIPy0aAqOoBV3Iyuvzd6hSYzfchgDAkXfU_43SoUN33jqJqgJrTQVmrrOFu4oNnK4Ey3gt_EssCSnStYYXocUn-hziMudm-JyBBCvJzc/s320/IMG_9680.JPG" alt="" id="BLOGGER_PHOTO_ID_5399181105385173714" border="0" /></a><span style="font-weight: bold;">Vanilla Bean Wasabi Ice Cream
<br /></span>5 yolks
<br />1/4c. sugar
<br />2c. milk
<br />1 vanilla bean pod
<br />1.5 T wasabi powder<span style="font-weight: bold;">
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<br />Split the vanilla bean in half and scrape seeds into milk. Simmer. Meanwhile, heat eggs in a water bath with the sugar until eggs reach 160*. Cool, and add wasabi. Strain, and rinse of the vanilla pod. Dry it off and stick in a small jar. Cover in sugar and allow to sit. Once the base has cooled, churn and freeze.<span style="font-weight: bold;">
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<br /> <img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: medium none ; margin: 0pt; padding: 0pt; float: right; width: 70px; height: 25px;" />Wasabi
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<br /></span><style><br /><br /> /* Font Definitions */ @font-face {font-family:"Cambria Math"; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:1; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:0 0 0 0 0 0;} @font-face {font-family:Calibri; panose-1:2 15 5 2 2 2 4 3 2 4; mso-font-charset:0; mso-generic-font-family:swiss; mso-font-pitch:variable; mso-font-signature:-1610611985 1073750139 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin-top:0in; margin-right:0in; margin-bottom:10.0pt; margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Calibri; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Calibri; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} .MsoPapDefault {mso-style-type:export-only; margin-bottom:10.0pt; line-height:115%;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><span style="line-height: 115%;font-family:";font-size:11;" ></span>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com1tag:blogger.com,1999:blog-5230445624330524122.post-49742959747567253442009-10-29T11:28:00.000-07:002009-10-29T12:49:10.238-07:00Apple Cider SorbetIt's fall, so along with all the pumpkin-y goodness it is almost mandatory that everyone has a little apple cider around. Sure, the four gallons we have in our refrigerator might be overkill, but 1) hello, free 2) hello, tasty. I froze half of it to break out later for Thanksgiving and Christmas, but I saved some of it for sorbet.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwRM_OgPttu-Fg2GvhZn5eQWpOIBNbH1JbSOpEUufy8j1NDs2-ct7cfp8HL5zUmRh-3_8NmeFP8_eR7zle0VYsgWWmAP5ZuuEprr6ZH6Cpj0hrfXdT8Cc5r8YE-Bqjy4oIkd3fRgTZRg/s1600-h/053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwRM_OgPttu-Fg2GvhZn5eQWpOIBNbH1JbSOpEUufy8j1NDs2-ct7cfp8HL5zUmRh-3_8NmeFP8_eR7zle0VYsgWWmAP5ZuuEprr6ZH6Cpj0hrfXdT8Cc5r8YE-Bqjy4oIkd3fRgTZRg/s400/053.JPG" alt="" id="BLOGGER_PHOTO_ID_5398108480208563186" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Apple Cider Sorbet</span><br /></div>6c. apple cider<br />1/2T. cinnamon<br />1/2c. sugar<br />2 apples - quartered<br /><br />Combine all ingredients and simmer for 15 min. Chill. Remove apples and churn for about 25min. Freeze overnight.<br /><br />Cider already has so much sugar that it doesn't require much. While a few more mulling spices probably would have rounded out the flavor a lot more, I think it was fine with just the cinnamon and extra apple. To serve, I cut some apples in half and hallowed them out with a paring knife and scooped the sorbet into them. The texture wasn't at all ice-crystal-y like I expected...it was actually pretty smooth.<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-75770365916714409942009-10-08T08:45:00.000-07:002009-10-08T09:27:16.963-07:00pg. 164 Baby Alaskas with Liquered Apricots<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjmJzmldGvaYuv8xM2rhmW6EoVsc4OORfRCOc_WXCbPKFNHT49PlpfaltuIRtO1y2NjpGw7tAH4mcejJbvUXxzdcAcjsJo77TO0U3ERdQmgCbZzDhXHZYyFVZfOfLsk-UZ7twx1wP3yo/s1600-h/IMG_9456.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 288px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjmJzmldGvaYuv8xM2rhmW6EoVsc4OORfRCOc_WXCbPKFNHT49PlpfaltuIRtO1y2NjpGw7tAH4mcejJbvUXxzdcAcjsJo77TO0U3ERdQmgCbZzDhXHZYyFVZfOfLsk-UZ7twx1wP3yo/s400/IMG_9456.JPG" alt="" id="BLOGGER_PHOTO_ID_5390265912870975890" border="0" /></a>When I began this ice cream conquest, I foolishly neglected to consult with Auguste Escoffier on the matter. You know Escoffier, right?...One of the forefathers of the whole "culinary arts" thing? Well, I finally decided to look through the English translation of <span style="font-style: italic;">Le Guide Culinaire </span>and discovered his ratio for making ice cream. It honestly blew my mind.<br /><br />Auguste Escoffier said to use 2/3 # of sugar and 10 egg yolks with 1 quart of milk (as opposed to the 4 yolk/1/4c. sugar/pint of cream I'm finding everywhere else). How the heck had I never thought to increase the fat via egg yolks rather than heavy cream?! This way, my product would still be creamy but without being overpowered by the "whipped cream" flavor. Not only that, but Escoffier's method involves cooking the yolks and sugar together to start...similar to the process of a Hollandaise sauce...which also means that I wouldn't have to reheat the eggs in the custard (aka decreasing my chances of curdling the milk). Why did we change these methods? How come, on every website and in every book I find, people have ended the traditional ways and made it so much more difficult to work with? Well, no more heavy cream for me! I will be creating custard by Escoffier's standards from now on.<br /><br />I used Escoffier's method to make some vanilla ice cream with immense success. Beautifully rich, smooth vanilla ice cream that doesn't even need to sit out before scooping. I decided to use it in the <span style="font-style: italic;">Baby Alaskas</span> recipe from MICID book I have been coking from, and it held up quite well. Here's how it works:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7H3H0YzFLh5hcZs6xA5aQvmd6TpPYUR3SB8psztOtjV8KUQxpw1NzTpOGPXUQmfYqy03q2xPFbL2LtPfGXB7Cw1F9_RR0tyCDWMJQdG7kAtFnByK_YJgFqjiVb_ahEFPwV7Jsr-ODh4/s1600-h/IMG_9459.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7H3H0YzFLh5hcZs6xA5aQvmd6TpPYUR3SB8psztOtjV8KUQxpw1NzTpOGPXUQmfYqy03q2xPFbL2LtPfGXB7Cw1F9_RR0tyCDWMJQdG7kAtFnByK_YJgFqjiVb_ahEFPwV7Jsr-ODh4/s400/IMG_9459.JPG" alt="" id="BLOGGER_PHOTO_ID_5390265605014078930" border="0" /></a><span style="font-weight: bold;">Baby Alaskas with Liquered Apricots</span><br /></div>3T Sugar<br />4T H2O<br />1/2 c. dried apricots- roughly chopped<br />2T Cointreau or other orange liqueur<br />1 pint vanilla ice cream<br />6 large ginger snaps (I used oatmeal cookies...you want something big enough to cover the top of a muffin tin)<br />3 egg whites<br />1 c. sugar<br /><br />In a small pot, dissolve 3T sugar in water. Add the apricots and simmer for 5 min. Take off heat and add the orange liqueur; set aside. Put a set of muffin tins in the freezer for 15 min, and remove ice cream from freezer for same period of time. Pack ice cream around the sides and bottom of each tin, leaving a cavity in the middle. Once each tin is lined with ice cream, return to freezer for 5 min.<br /><br />Add apricots to the middle of each tin and cover with more ice cream. Apricots should be sealed in. Return to freezer until firm. Place a cookie on the top of each tin (bottom facing up). Submerge the bottom of the muffin tin in hot water quickly and turn the tin out onto a cookie sheet. Each little ice cream tower should be sitting on top of a cookie. Place cookie sheet in freezer with ice cream on top.<br /><br />Whisk egg whites until stiff peaks form. Slowly add the sugar 1T at a time until meringue is glossy. Using a palette knife, spread a thick layer of meringue over each ice cream, making sure to seal where the ice cream meets the cookie. <span style="font-weight: bold;">This is important, because you do not want the ice cream to melt and seep out.</span> Return to freezer.<br /><br />15 min before serving, preheat oven to 450*. Bake the Alaskas for 2 min or until the meringue is golden brown. Serve immediately.<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-84971769955573941352009-09-28T09:54:00.000-07:002009-09-29T14:03:55.742-07:00Imagination: Caramel Apple Ice CreamSo it's fall and with an abundance of fairs and sweets, why not transfer them into different mediums? I love caramel apples, but they are practically impossible to eat....and then they have those caramel apple lollipops and damn they are not even remotely the same. So I figured, why not transpose this marvelous concept into ice cream?<br /><br />I immediately made the decision to not cook the apples. I am looking for a fresh taste, afterall, not one of an apple pie. So why not let the fresh apples infuse the custard, huh? I only used 5 apples, but I changed the recipe to 7 because it just wasn't apple-y enough. <span style="font-style: italic;"><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNJgiYC6az5tBmTjwounuqKP8LWmxLld4W-uXDWg6Qk7ML57K2tBi5c6FHb4eU4AhOlyiWHo-GMw_WiR-oAB2JRH1pH5IuU_t1Y4Ex_x_T_tZZPdEszyFX0iLUL47PskdZCBiRkU-K74/s1600-h/IMG_9225.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNJgiYC6az5tBmTjwounuqKP8LWmxLld4W-uXDWg6Qk7ML57K2tBi5c6FHb4eU4AhOlyiWHo-GMw_WiR-oAB2JRH1pH5IuU_t1Y4Ex_x_T_tZZPdEszyFX0iLUL47PskdZCBiRkU-K74/s400/IMG_9225.JPG" alt="" id="BLOGGER_PHOTO_ID_5386997699583076946" border="0" /></a><span style="font-weight: bold;">Caramel Apple Ice Cream</span><br /></div><span style="font-style: italic;"><br />ice cream base</span><br />3c. whole milk<br />1T. vanilla<br />4 egg yolks<br />1/4c. sugar<br />7 peeled apples (skins reserved)<br /><br /><span style="font-style: italic;">caramel<br /></span>1c. sugar<br />2T oil or butter<br />1/4c. milk or soy milk<span style="font-style: italic;"><span style="font-style: italic;"><br /><br /><span style="font-style: italic;">garnish<br /></span></span></span>reserved apple skins- julienned<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span></span>1c. canola oil<br />salt and sugar to taste<br /><br />In a saucepan, heat milk and vanilla until simmering. Whisk egg yolks and sugar together until fluffy. Temper dairy into yolks and return to heat, stirring constantly until mixture begins to thicken. Transfer to a bowl and chill. Peel the apples and reserve the skins. It is easiest if you peel them with a chanelling knife or you can simply use a peeler and julienne the skins after peeling. Using a box grater, grate the peeled apples and add them to the chilled custard. Set mixture overnight.<br /><br />In the meantime, add 2c. sugar to a saucepan. Set burner to high and allow the sugar to caramelize. Once all the sugar has dissolved, and the mixture is a golden brown, shut off heat and add oil stirring constantly with heat-proof spatula or whisk. Add the milk (I use soy milk to prevent curdling) and stir until fully incorporated. Put in heatproof bowl and cool. You want the mixture to still be syrupy, but not enough to harden.<br /><br />The next day, put mixture in a blender or food processor and puree. Strain ice cream base through a seive or cheesecloth and add to ice cream maker. Churn until mixture begins to thicken. In the last 3 minutes, add the cooled caramel. <span style="font-weight: bold;">You may not need all of it</span>. Only add enough to create a swirl. Immediately transfer ice cream to freeze-proof containers and allow to freeze overnight.<br /><br />In a pan, carefully heat the canola oil. Toss the strips of skin in sugar and fry them in the hot oil. Once they begin to caramelize, remove from oil and sprinkle with kosher salt. set aside for garnish.<br /><br /><br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com1tag:blogger.com,1999:blog-5230445624330524122.post-14698442571695383972009-09-26T10:46:00.000-07:002009-10-12T08:23:27.908-07:00Challenge: Pumpkin Pie Ice CreamWhen Heather <a href="http://allthingsicecreamblog.com/pumpkin-fever/">challenged me</a> to a Pumpkin Pie Ice Cream duel, I had to accept. She had mentioned how <a href="http://allthingsicecreamblog.com/it-can-be-pumpkin-pie-coconut-ice-cream/">last year</a> she had tried to make the concoction with coconut milk rather than dairy, so I figured I should abide by the same general rule. I immediately ruled out coconut milk due to her previous research, and knew that my recipe would not contain milk, cream, or eggs.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2cUfUM8MYzajXDqdNVJBNywTBGom4ZK3E4kdPgNvakZXg1or5MuoMPPtOIAYcvRnAvDKE6BIkT2iDVdpw9GjT8lfAA0dxF46u5vJ22NutbBCwM6Rn06UW1D8x1Y2kOBbxCF5MDbZgXY/s1600-h/IMG_9602.JPG"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2cUfUM8MYzajXDqdNVJBNywTBGom4ZK3E4kdPgNvakZXg1or5MuoMPPtOIAYcvRnAvDKE6BIkT2iDVdpw9GjT8lfAA0dxF46u5vJ22NutbBCwM6Rn06UW1D8x1Y2kOBbxCF5MDbZgXY/s400/IMG_9602.JPG" alt="" id="BLOGGER_PHOTO_ID_5391734107992907506" border="0" /></a><br /></div><br />I used Libby's Pumpkin Pie Mix (I have literally had it sitting in my pantry for a year now) and soy creamer as my base ingredients. Since the pumpkin itself is already thick, I wouldn't have to do much to change the thickness. In retrospect I wish I had added some rum to the mix to make the outcome softer...but then again it would have effected the overall flavor. I'll definitely try this one again, but I think it was a great first start.<br /><br />In the end my recipe went a little something like this:<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHuFQsZE3pACxs7KaZ1GVizYMVDN5Hxp0heWnQ689p2RQOeVBiPeSWruCOH8qF5_5h4kLn3If32M1gIptQLiPy3vPOoAg-l1Ya234cuNTLppZ_0tvU_5hxEkUt2Ros-EyyVyZW8ZS5Rg/s1600-h/Img_9560.jpg"><img style="cursor: pointer; width: 400px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHuFQsZE3pACxs7KaZ1GVizYMVDN5Hxp0heWnQ689p2RQOeVBiPeSWruCOH8qF5_5h4kLn3If32M1gIptQLiPy3vPOoAg-l1Ya234cuNTLppZ_0tvU_5hxEkUt2Ros-EyyVyZW8ZS5Rg/s400/Img_9560.jpg" alt="" id="BLOGGER_PHOTO_ID_5391734102589817314" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-weight: bold;">Dairy-Free Pumpkin Pie Ice Cream</span><br /></div>1c. pumpkin pie mix<br />2c. soy creamer<br />2T brown sugar<br />1/2t. cinnamon<br />gingersnap cookies for garnish<br /><br />Whisk all ingredients together and churn in ice cream maker until thick. Freeze until solid.<br /><br />Tastes magnificent with gingersnap cookies to go with it....crumbled on top or used as an ice cream sandwich!<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com1tag:blogger.com,1999:blog-5230445624330524122.post-81953374062194344132009-09-25T05:48:00.000-07:002009-09-27T20:54:40.625-07:00pg. 147 Chocolate and Brandied Fig TorteI welcome you back to my laboratory with a little dish called "chocolate and brandied fig torte." Or, as I had to rename it "chocolate and red wine rehydrated fig frozen pie." Equally as delicious, I'm sure...but it wouldn't be right if I called it something it's not.<br /><br />This was something I literally made off-hand because I had most of the ingredients kicking around my pantry. I didn't have any brandy, but I still had some red wine around from previous experiments so I decided to utilize this in my project.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrssi4hLrhtEtjf9js_MrQvm2Fxa0I6wA9jFvlrVABepkjJ1_kbO_JfjLsCbWujfwFRMJEa6fJxI45q0Ev7PdxeGWGohksTRVz9VkOj6WKEpYiQFCBLIX0C2jCQJPSIcGPszad_OWgqZM/s1600-h/IMG_9091.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrssi4hLrhtEtjf9js_MrQvm2Fxa0I6wA9jFvlrVABepkjJ1_kbO_JfjLsCbWujfwFRMJEa6fJxI45q0Ev7PdxeGWGohksTRVz9VkOj6WKEpYiQFCBLIX0C2jCQJPSIcGPszad_OWgqZM/s400/IMG_9091.JPG" alt="" id="BLOGGER_PHOTO_ID_5385436671719367874" border="0" /></a><span style="font-weight: bold;">Chocolate and Brandied Fig Torte</span><br /></div>1 1/2c. dried figs<br />4T brandy (or in my case, red wine)<br />7oz gingesnaps<br />1/2c. melted butter<br />1/2c. milk<br />9oz plain chocolate<br />5T sugar<br /><br />Chop figs and place in bowl. Pour liqueur over the figs and allow to absorb until most of the liquid is gone. Put cookies in food processor and pulse until crumbs. Mix with 1/2 of the butter until moist. Press crumbs into a metal or other freeze-proof pan to form crust and chill. In a saucepan, slowly heat milk and chocolate. Stir continuously until melted and smooth. Put into a bowl to chill. In a separate bowl, whisk together remaining butter and sugar until fluffy. Fold in figs and chocolate, and pour into chilled crust. Freeze overnight. Serve with a garnish of whipped cream, cocoa powder, or fresh figs.<br /><br />I unintentionally made this vegan by using vegetable oil instead of butter, and soy creamer rather than milk. I also substituted leftover dark chocolate chunks and red wine for the plain chocolate and brandy. Still tasted fabulous! I think I have found my first success in <span style="font-style: italic;">Making Ice Cream and Iced Desserts</span>! Just when I was about to give up on 'em ;)<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-75689130771604976172009-09-24T16:49:00.000-07:002009-09-24T18:19:20.090-07:00pg. 233 Pomegranate and Orange Blossom Water Creams<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8jSszqba8hHRNS-Y6Y0nMoxEeIpMcZlf5ajPFiC1Tpv4jLNmiwXuDRP3hzfXZbtUut5flJezGY-sTtjTFBwzBFwpUgvztTZilaOk-YpX0NMM688pGSkE2wtI-cExSiiN-bFMDNgroqM/s1600-h/IMG_9055.JPG"><img style="cursor: pointer; width: 196px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm8jSszqba8hHRNS-Y6Y0nMoxEeIpMcZlf5ajPFiC1Tpv4jLNmiwXuDRP3hzfXZbtUut5flJezGY-sTtjTFBwzBFwpUgvztTZilaOk-YpX0NMM688pGSkE2wtI-cExSiiN-bFMDNgroqM/s400/IMG_9055.JPG" alt="" id="BLOGGER_PHOTO_ID_5385193584845763522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5aUhgAiN_dqTHJbeR23QTD1J9p90BOhnMw6w86ox9PVY7y_QpovEXNKSFcgEU42dN-ScZhWwnOu5G6cjQ30YMsnxQq__bOSnvqiXdkziJtecUCYnUP8mJXLKYONhvuYD-ILpzSd8Xl8/s1600-h/IMG_9050.JPG"><img style="cursor: pointer; width: 195px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5aUhgAiN_dqTHJbeR23QTD1J9p90BOhnMw6w86ox9PVY7y_QpovEXNKSFcgEU42dN-ScZhWwnOu5G6cjQ30YMsnxQq__bOSnvqiXdkziJtecUCYnUP8mJXLKYONhvuYD-ILpzSd8Xl8/s400/IMG_9050.JPG" alt="" id="BLOGGER_PHOTO_ID_5385193593609561666" border="0" /></a><br /><div style="text-align: left;">Oh internet, how I have missed you! My scientific musings have been on the fritz ever since my internet decided it no longer wanted to be a part of my life. But here we are, back with more beautiful iced treats, and botched experiments from beyond the freezer.<br /></div><br /></div>My favorite part of this project has matching my experiments with seasonal ingredients. For example, it's pomegranate season, so why not go for it? I thought that this would be a great recipe. But alas, I was proven wrong again. This book thoroughly enjoys making a fool of me, it seems. I mean the recipes just mock me, Biggest gripe? Not enough pomegranate. The heavy cream just mutes everything. And when I added an extra 4 tablespoons of pomegranate juice, all it did was increase the acidity, not the flavor. A little bit of orange blossom water goes quite far, but has a perfume-y flavor that does not work well with the recipe at all.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlwhtF6uuzcWhftbl_UO0oLTuP82obUg2nv4Ml8BGSIcMn7LNEfdC71UdRT1lckNkJMvxwI7FGQURaXczglanui4hS_Q9Xpcmjwiv4vgZucau4bBBjX1L8aMowLxLDFv6jaVSLnwrIWA/s1600-h/IMG_8964.JPG"><img style="cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlwhtF6uuzcWhftbl_UO0oLTuP82obUg2nv4Ml8BGSIcMn7LNEfdC71UdRT1lckNkJMvxwI7FGQURaXczglanui4hS_Q9Xpcmjwiv4vgZucau4bBBjX1L8aMowLxLDFv6jaVSLnwrIWA/s400/IMG_8964.JPG" alt="" id="BLOGGER_PHOTO_ID_5385193569712016738" border="0" /></a><br /></div><div style="text-align: center; font-weight: bold;">Pomegranate and Orange Blossom Water Creams<br /></div>2t. corn flour<br />1c. milk<br />2T sugar<br />2 pomegranates (juiced)<br />2T orange blossom water<br />5T grenadine<br />1c. heavy cream<br /><br />Simmer the corn flour, milk, and sugar. Chill. Add pomegranate juice, orange flower water, and grenadine. Fold in heavy cream just before churning. Freeze in freezer proof container or silicone muffin tins for a better shape. Garnish with leftover pomegranate seeds.<br /><br />Frustrated with this failure, I decided to try it again my own way; as a sorbet. This way I wouldn't have to worry about the fat of the cream masking all my flavor, and hopefully my two main ingredients would get their time to shine. When formulating sorbets, I generally try to keep it to a 2/1 ratio of fruit juice or puree to agave or simple syrup.<br /><br /><span style="text-decoration: underline;">Pomegranate and Orange Blossom Sorbet</span><br />2 pomegranates - juiced (makes approx 1c. juice)<br />1/2 T. orange blossom water<br />1/2 c. agave nectar<br />1/4t. red wine<br /><br />I whisked everything together and threw it in the ice cream maker. While the flavor was stronger, the combination was still..well..disgusting. I won't lie. It tasted like a perfume, or like I decided to nibble on a flower or something. The texture was fine...and even drizzled with some honey it was bearable...but I would not recommend this recipe or my revision.<br /><br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-13268245232459655722009-09-16T08:44:00.000-07:002009-09-16T10:24:49.770-07:00Discovery: Vegan Triple Chocolate Ice CreamWith my recent addiction to soy milk, I wanted to try making dairy-free ice cream. Again, being big on utilization, I tried to find the recipe that had most of what I had at home. I ended up finding <a href="http://m0w.me/mm7bz3">Ice Cream Freaks</a>' chocolate soy ice cream recipe, and played around with it.<br /><br />My theory was that the thickness of my dairy-free organic chocolate syrup (which is MUCH thicker than Hershey's) would partially make up for the thinness of my vanilla soy milk that had replaced the soy creamer called for in the recipe. Sure, it might be a ridiculous assumption, but this is science...you try it out, and if it doesn't work? Try again!<br /><br />While checking my ingredients to be sure that they were dairy-free (and...as it turns out...vegan!), I took a glance at my dark chocolate chunks that I had purchased for my <a href="http://icecreamalchemy.blogspot.com/2009/09/infusion-matcha-mint-chocolate-chunk.html">Matcha Mint ChocoChunk</a> experiment. I literally shouted because GUESS WHAT? I can eat them! For those who don't know, I have an <a href="http://bytesizedblog.blogspot.com/2009/03/odd-allergy.html">obscure, ridiculous chocolate allergy</a> that means I can't eat cocoa powder, but CAN have chocolate liquor and cocoa butter. I think I might revise this recipe at a later date to incorporate more Kelly-friendly chocolatey goodness :) Also, while one might thing it would be more beneficial to use chocolate soy milk, I think it would have over-chocolatafied the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ako1weS4kB4h9II-q7h-sY_CNyyKURfWOzHUx3ZDSZjeG_1I-KblVei2NGXRskseJd9hek81ZpvJFn8JgSvDp3BPhvsxmO2-CgFINDaGv2tgP53-ETVzq0oYUR5nLyFTqlhqKJWPJLY/s1600-h/IMG_8887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ako1weS4kB4h9II-q7h-sY_CNyyKURfWOzHUx3ZDSZjeG_1I-KblVei2NGXRskseJd9hek81ZpvJFn8JgSvDp3BPhvsxmO2-CgFINDaGv2tgP53-ETVzq0oYUR5nLyFTqlhqKJWPJLY/s400/IMG_8887.JPG" alt="" id="BLOGGER_PHOTO_ID_5382117066659387970" border="0" /></a><br /><div style="text-align: center; font-weight: bold;">Vegan Triple Chocolate Ice Cream<br /></div><span style="font-style: italic;">ice cream base</span><br />1 pint vanilla soy milk<br />1/8 c. brown sugar<br />1/8 c. raw sugar<br />1/4 c. cocoa powder<br />1/4 c. dairy-free organic chocolate syrup<br />3/4 t. vanilla extract<br />1/4 c. dark chocolate chunks<br /><br /><span style="font-style: italic;">chocolate ripple</span><br />1/2 c. dark chocolate chunks<br />1/4 c. vanilla soy milk<br /><br />In a blender or food processor, combine all ingredients except chocolate chunks. Blend until fully incorporated. Churn in ice cream maker until thick, approx 30 min. While ice cream is churning, cook soy milk and chocolate chunks in a double boiler until the chocolate is completely melted and thinned by soy milk. Set aside to cool. Once ice cream base has gotten thick, add chocolate chunks and allow to incorporate. Stop machine, and fold in chocolate sauce until swirled into ice cream. Put in freezer proof containers and freeze until solid.<br /><br />I paired this ice cream with a raspberry coulis (made with agave instead of sugar) which balanced the sweet and bitter quite nicely. I think that without a berry-centered sauce, the ice cream might be too bitter for some people.<br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com0tag:blogger.com,1999:blog-5230445624330524122.post-13567468576566957732009-09-13T13:21:00.000-07:002010-03-22T14:50:11.658-07:00Infusion: Matcha Mint Chocolate Chunk Ice Cream<div style="text-align: center;"><a href="http://www.foodista.com/recipe/Y2L35J24/matcha-mint-chocolate-chunk-ice-cream?src=fbfbc_badge"><img src="http://cf.foodista.com/static/images/fbfbc_badge.png" width="175" height="100" /></a><br /></div>Let's bring a little science back into this, shall we? All this cooking out of cookbooks is making me antsy and frustrated. ESPECIALLY since I find myself holding grudges against the authors for their recipes. Don't get me wrong, I understand the effort and skill it takes to formulate recipes...but damn, these formulas cannot seem to get on my good side. The thing of it is...they are great concepts. The flavor combinations are spectacularly unique and beautiful, but the recipes themselves are just "meh." So I'm going to take a break to fulfill a request.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisjxN4kCxUVOwnjiRs5RJGOW4lswK3Gz_GvBAaSdxS68IX7AX_Ix1xun-ChxHN4UQLrAxK8Jbd1icXMZXbd1qLlc1Ox32QM-x1SD9025n-Vifhy5GbIE_OXhlCXxHlYcxCn63jjKMg_s/s1600-h/IMG_8804.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisjxN4kCxUVOwnjiRs5RJGOW4lswK3Gz_GvBAaSdxS68IX7AX_Ix1xun-ChxHN4UQLrAxK8Jbd1icXMZXbd1qLlc1Ox32QM-x1SD9025n-Vifhy5GbIE_OXhlCXxHlYcxCn63jjKMg_s/s320/IMG_8804.JPG" alt="" id="BLOGGER_PHOTO_ID_5381700960315753682" border="0" /></a><a href="http://twitter.com/gennyfer">Gennyfer</a> brilliantly suggested Green Tea Mint Chocolate Chip Ice Cream as my next endeavor. It seemed less intense than the Chocolate Jalapeno that <a href="http://twitter.com/hcurrier">Heather</a> had suggested, mostly because I already had most of the ingredients in my home....so I gave it a go. I decided to combine two recipes. <a href="http://ferfood.blogspot.com/2007/02/green-tea-and-mint-chocolate-chip-ice.html">Fer Food</a>'s Green Tea Mint Chocolate Chip and <a href="http://maona.net/archives/2005/07/green_tea_ice_c.php">Ma'Ona</a>'s Matcha Ice Cream recipe. This would take my love for custard base ice creams and infuse it with the flavors I desired to be in my ice cream. Butterflies in belly, I began the process. I was quite nervous because my ice creams have mostly felt like failures lately, and I had such high hopes for this one.<br /><br /><div style="text-align: left; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmVV_ZFe2pUGY13QHF391cIUa113fsSsIQ5-7wD4AYjcycyz9VA4b2mIaOSFyHrY9RQ047x2Tg5Eifz5Jv1-44AN5QUI07Q2-7n7MvtFcVqYsLAO8h0iX3JvgVYcoFBwM3jpCD4-M0mU/s1600-h/IMG_8871.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 217px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmVV_ZFe2pUGY13QHF391cIUa113fsSsIQ5-7wD4AYjcycyz9VA4b2mIaOSFyHrY9RQ047x2Tg5Eifz5Jv1-44AN5QUI07Q2-7n7MvtFcVqYsLAO8h0iX3JvgVYcoFBwM3jpCD4-M0mU/s400/IMG_8871.JPG" alt="" id="BLOGGER_PHOTO_ID_5381700413382452882" border="0" /></a>Matcha Mint Chocolate Chunk Ice Cream<br /></div><br />7t. Matcha Green Tea<br />4t. dried peppermint leaves<br />4c. half and half<br />4 egg yolks<br />3/4c. sugar<br />1/2t. peppermint extract<br />3/4c. chocolate chunks<br /><br />In a heat-proof bowl, whisk together egg yolks and sugar until thick and fluffy. In a heavy based saucepan heat half and half, matcha, and mint until almost simmering. Temper dairy into yolk mixture and return to pan. Heat, stirring constantly, until mixture begins to thicken. Remove from heat, and allow to cool. Strain repeatedly until the ice cream base no longer has herbs in it. Spin in ice cream maker until thick. Add chocolate chunks in during the last couple minutes and allow to churn until incorporated. Transfer to freezer-proof dish and freeze until firm.<br /><br />"How'd it turn out?" You ask? Phenomenal. The texture is PERFECT. The matcha is rather subtle because the mint intensified while I let my base chill overnight...but because I used dark chocolate chunks, my cocoa counterpart put up quite a fight against the peppermint avenger. What I like most about it is that there isn't much separation in flavor. Like with the Peach Cardamom, it literally infused into one new flavor compound rather than "Oh, here's the mint...And now I taste the chocolate...Oh! And there's the matcha flavor!" I think the recipe would be just fine with a more mellow chocolate, but the dark was certainly no problem. I am very excited to share these samples for some feedback :)<br /><br /><center><a title="Matcha Mint Chocolate Chunk Ice Cream on Foodista" href="http://www.foodista.com/recipe/Y2L35J24/matcha-mint-chocolate-chunk-ice-cream" style="display: block; padding: 5px; border: 5px solid #fff; -moz-border-radius: 2px; -webkit-border-radius: 2px; background-color: #fff; width: 100px; text-align: center; text-indent: 0;"><img alt="Matcha Mint Chocolate Chunk Ice Cream on Foodista" src="http://cf.foodista.com/static/images/widget_logo_md.png" style="border: none; width: 84px; height: 18px; padding: 0; margin: 0;" /><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_48GV7DCP" style="display: none;" /></a></center><br /><br /><center><br /><script src="http://digg.com/tools/diggthis.js" type="text/javascript"></script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></center>Kellyhttp://www.blogger.com/profile/02091233774251974483noreply@blogger.com6