Dairy-Free Ice Cream experiment
No, it’s not a sorbet. It’s an ice cream made using Almond Milk and Cashew Cream instead of Milk and Heavy Cream. The Cashew Cream was the result of soaking raw cashew nuts in water overnight and pureeing them in a blender. The cream burns easily so whisk/stir it constantly as it heats up and boils. Choose your own favorite dried fruits and nuts, and even add chocolate freckles!...
Mango, Banana, and Tangerine...
I bought a case of mangoes this week and decided to make my second Ice Cream Terrine with Jamaican flavors. Mango: Sweet mangoes with ginger, dark rum and allspice. Banana: Bananas caramelized with brown sugar and cinnamon, mixed with toasted coconut. Tangerine: A blend of tangerine juice and coconut rum, with dark chocolate freckles. As every experiment is a learning process, I know...
Ice Cream Terrine: Red, White and Blue
This US Independence Day weekend, I made my very first Ice Cream Terrine: a red, white and blue layered ‘ice cream cake’ WITH NO ADDITIONAL FOOD COLORING. OK, I guess the RED of the beets turned out to be more of a magenta, and the BLUE is more of an aqua… Beet-Orange ice cream. Made with pureed sweet roasted beets, orange zest and mascarpone. Don’t be put off by the...