Sunday, September 30, 2007
My sister got me my icecream maker for my birthday 2 months ago, and I made one batch of coconut icecream and left it packed on top of the refrigerator since. I feel terribly guilty. Problem is, I find using 5 egg yolks in my icecream slightly excessive and to be honest, a little scary. Needless to say I had been rummaging through countless vegan blogs hoping to find something dairy free and egg free. Might have been me being fussy but I didn't want a sorbet and other recipes I found asked for soy cream and fancy soy milk powders but I didn't know where to get them. Frustrated I declared- I GIVE UP!
But you know there is a cookbook about practically everything out there now. A book all about fish, a book all about chocolate (no, make that MANY books all about chocolate) and whatnot and Vice Cream is probably the IT book I needed. =) Decided to just close my eyes and pick out a recipe, I ended up making a 'raw' strawberry ice cream and mmmmmmm, it's pretty darn good. Different from what I expected since there was no sugar that was used instead, pureed dates stood in as a sweetener. Needless to say the icecream tasted like dates and strawberries which somehow made the flavour deeper. The texture was somewhere in between an icecream and a sorbet. Next on my list is peanut butter with chocolate. Gotta be good huh.
Here's the recipe (modified) from Jeff Rogers' Vice Cream, short sweet and simple.
1 vanilla bean
1.5 cups almond milk (I used fat-free soy milk)
1 cup organic pitted dates
1.5 cup packed hulled organic strawberries
1) Place the dates in boiling water to cover and let sit overnight (I chucked mine in the microwave for 4 minutes since I'm not fussed about being 'raw')
2) Remove the skins off the dates if you mind the specks in the final product, else leave it.
3) Blend the dates with the milk and the strawberries and vanilla seeds until silky smooth
4) Chill well before preparing according to ice-cream machine manufacturer's instructions.
5) Serve immediately or freeze and thaw 10 minutes before serving.