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! (See the Tangerine Ice Cream & Dark Chocolate Freckles recipe).
I made mine a Bourbon Trail Mix Ice Cream, adding 1/4 cup of Rebel Yell Bourbon to the churning stage.
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 that if I made these ice creams again I would do a few things differently. These are all way too sweet!
When I post the recipes for these flavors, they will be modified from the ones that I originally used.
Next: Mango-Pineapple Gingerbeer Sorbet.
P.S. Wow, Ackee ice cream exists!
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 “beet”. This tastes like a creamsicle.
Lime-Cardamom Frozen Yogurt. A delicious tangy lime flavor with a hint of cardamon.
Blue Moon ice cream. Sweet pineapple and Blue Curacao…Yum.
Happy 4th. of July!