A few years ago, in my constant quest for the perfect ice cream and all tastes Asian, I tried making Green Tea Ice Cream. It was an instant hit and I went on to Thai Tea Ice Cream. Over the years, I have experimented with many flavors. I love using maple syrup instead of sugar in all of my recipes. The ice cream is tastier without the heavy sweetness of sugar.
Getting the right creaminess has been a challenge. To make an ice cream that freezes well, but isn’t too hard to scoop is a real trick. I’ve used rice milk, almond milk, goat milk and cow milk to get different consistencies and textures.
Currently my favorite non-dairy milk is almond. I’ve recently created a Carob Mint ice cream using almond milk and no dairy. Sweetened as usual with maple syrup, it is a lovely change of flavor. Many people want to use carob to replace chocolate. I find that is a big mistake! If you’re wanting chocolate, have chocolate. Carob is a rich, lovely flavor in its own right and is wonderful in ice cream, candy bars, in cookies or as a hot drink. Enjoy carob for itself.
For dairy ice creams, I like a combination of heavy whipping cream and goat’s milk. I’m finding that the number of eggs I use has a strong influence on the consistency too. I have a great recipe right now that seems to work well with a large variety of flavors.
On Saturday, March 3 from 2 – 3pm I’ll be
offering a free tasting at my Pleasant Hill
location. Hope you can join me!
Please RSVP ahead if you plan on coming
so I have enough for everyone.
I’ll be featuring the following flavors:
Peppermint Fudge Chunk (this has Ofer’s homemade fudge in it)
Thai Tea (hoping to have some wrapped in mochi just for fun!)
Kahlua Chocolate Mint (using my homemade kahlua)
Dairy-free Carob Mint