I’m in the mood for some ice cream.
I hear you –
“Toby!, its Freakin’ cold outside! How can you be talking about cold, creamy deliciousness at a time like this?”
The fact of the matter is – anytime is a good time for ice cream. Stop and reflect for a moment, when you saw the words Ice Cream just then didn’t you pause for just a split second and think
“don’t I have some double fudge
chocolate chip cookie dough
caramel ripple ice cream tucked
away in the freezer?”
No? Of course you did.
Now, while no one would dig into a huge mug of hot chocolate with marshmallows in the middle of the summer (now, that’s just plain crazy), ice cream transcends all seasons and all reason. It’s a guilty pleasure for some, a treat for others and a down right obsession for the rest of us. It is the only true non judging lover, the original NSA FWB, and it’s a hell of a lot cheaper than an hour with your therapist. It is the fiber that holds us all together.
The trouble is some of us are lactose intolerant, and that lactose free stuff is like eating vanilla snow. And, unless you’re fine with chocolate being your nemesis, your only other option is Vanilla Bean…. which gets old…. very old.
I came across So Delicious Coconut Milk “ice cream” at the market last summer. It is the best non dairy product I’ve tasted. But like all the soy and almond based options, the flavors are almost ALL chocolate or chocolate +. Normally, that shouldn’t be an issue for many of you. However, Jane is severely allergic to chocolate… not the “wow that gave me a zit” kinda of allergic – the call EMS and start with the CPR kind… so that really limits our options.
One of our favorites is Rum Raisin, so I’ve been thinking and wondering if I could use the Vanilla Bean as a base and improve on it to create a satisfyingly delicious alternative.
I’m here to tell you, WOW!
Think Haagen Dazs meets gelato and they have a mouth party love child.
Yes – you probably can make the whole thing from scratch…
Yes – it is a few steps
and, Yes – it’s still a non dairy treat… but you wont think it is after you’re finished with it.
Rum Raisin “Ice Cream” Gelato thingy
Makes 24 ounces
1 Pint So Delicious Coconut Milk Vanilla Frozen Dessert
1 Cup Golden Raisins
1 Cup Dark Rum
1/2″ x 2″ strip of Orange Peel
2 Tablespoons Brown Sugar
2 Egg Yolks
1 Tablespoon Plain Sugar
Medium Mixing Bowl
Medium Sauce Pan with water
Small Heat Proof Mixing Bowl
Small Sauce Pan
1 Quart Container
In the small sauce pan, bring the raisins, brown sugar, orange peel, rum and nutmeg to a boil; boil for 1 minute then remove from the heat and allow steep for an hour and cool completely
Meanwhile, bring the medium sauce pan to a boil
Add the egg yolks and sugar to the heat proof mixing bowl and whisk over the hot water until thick and lemon colored – move to the fridge to cool completely
Once all components are chilled, transfer the egg yolks and Vanilla Bean “ice cream” to the mixing bowl and fold together to combine thoroughly
Remove the orange peel from the raisins and add to the mixture, Fold lightly to just combine
Transfer the mix to the quart container and place in the freezer to set (about 1 hour)
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