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Tuesday, November 17, 2009

rosewater-saffron-cardamom ice "cream"

Another one of my ice "cream" recipes
You need an ice cream maker and a high speed blender to be able to make this delicious frozen ambrosia.

3 cups soymilk (see note)
1/2 cup maple syrup
1/2 cup cahsews
1 tbsp kudzu
pinch sea salt
1 tsp cardamom
2 tsp rosewater
healthy pinch saffron

in a high speed blender, place 1 cup soymilk, cashews, kudzu and salt. Blend on high for a minute till totally smooth and pureed. Tranfer this mixture to a sauce pan. Over low heat, constantly stir the mixture till it becomes very thick and then continue to cook for one more minute. Transfer this back to the blender, add the rest of the ingredients and blend well. Transfer to your ice cream maker and proceed to freeze as your maker requires.

Note: As in all my recipes that call for soymilk, only use soymilk with 2 ingredients: organic soybeans and water. Any sweeteners or gums will make this dish taste bad and come out with very nasty textures.
Yes, commercial vegan ice "creams" and most commercial ice creams use gums and stabilizers and other processed non-food crap. But they do not taste good nor do they have good consistency so we have no interest in imitating them.

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