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Saturday, October 31, 2009

Spiced pumpkin rum ice "cream"

a Holloweed treat or a treat for any time during the fall.
You need 2 pieces of equipment to make this; a high speed blender and an ice cream maker

1 cup roasted, pureed pumpkin
2 cups soymilk, unsweetened (see note)
1/2 cup raw cashews (see note)
1/2 cup maple syrup
1/4 cup dark rum
1 tbsp kudzu
pinch sea salt
1 tsp cinnamon
1/2 tsp allspice
18 tsp cloves

In the high speed blender place the following:
cashews, 1 cup soymilk, salt, kudzu. Blend on high for 1 minute.

Place this mixtue into a saucepan and over low heat, slowly bring to simmer, constantly stirring. The mixture will thicken incredibly. Remove from heat and place back in blender and add the rest of the ingredients. Blend till smooth. Place these contents into your ice cream maker and use as your maker requires.

For non alchoholic version remove the rum and add 1 tbsp vanilla extract.

cashews must be raw and unsalted. Roasted cashews will not work nor will any kind of flavored cashews.
Soymilk must be plain, unsweetened with only soybeans and water as ingredients. Any added sugars, gums, stabilizers or preservatives will destroy this recipe.


  1. I'm curious why will gums and stabilizers destroy the recipe? They are common ingredient in commercial ice creams - vegan and dairy.

  2. If you use processed soymilk you will not get the same results. If you change the ingredients, obviously you will throw things out of proportion.

    Curious, why would you want to use gums and stabilizers in a pie or in ice cream or anything else?

  3. I can think of a few reasons one might want to use gums and stabilizers, for instance trying to create a 'fatty' mouth feel with less added fat one might use locust bean gum or xanthum gum. I use stabilizers constantly - mustard is a variety of stabilizer I use to emulsify salad dressing, and I used pectin a lot this summer for canning fruit, for example.

    But the real reasons I asked were:
    1) curiosity - I'd never heard anyone say that a gum or stabilizer could ruin a recipe, and I wonder how.
    and 2) I'm not sure if an unsweetened soymilk with no gums or stabilizers is widely available? The one I have in my fridge, Silk Unsweetened, has carrageenan - a gum.

  4. Thanks for your responses and feedback!

    You may notice a theme of avoiding processed crap running through this blog. :)

    Have you ever had a commercial vegan ice cream that was any good? I have not. Partly because the gums add a rather unpleasant faux fattyness. Totally unnecessary in a home kitchen as far as i am concerned.

    Mustard seed is an excellent emulsifier for salad dressings and pectin works exceptional for jams.

    Silk, to me, is nasty stuff. It is no longer organic (unless it changed again) and is owned by a corporation that i have no interest in supporting.
    In recent years i have grown used to eating non processed foods, making my own soymilk from simply water and soybeans and now the proecessed, thickened and sweetened soymilks taste and feel awful to me. There are some brands that make soymilk with only these 2 ingredients, Westsoy is one and Trader Joe's has a house brand as well. i know if you follow my ice cream recipes using those processed soymilks, the results will not be pleasant in the least as the texture will be rock hard and the consistency will not work.

    My basic attitude, which is probably obvious, is to remove all brand names from the kitchen and use only real ingredients; supporting local farmers, not corporations.