You’d think with the amount of ice cream recipes on this site that I have a problem which only a 12-step program could fix. It’s true. I do love my ice cream. But it’s not an addiction. I can quit anytime I want to.
I just don’t want to.
So, for all you lactose intolerant folks out there, here’s an ice cream recipe using almond cream instead of regular cream. This is a custard-style recipe, which means it has eggs. So, while this recipe is non-dairy, it’s not vegan.
The beauty of this recipe is that it uses flavored almond milk cream, which is already sweetened. So, you don’t have to add additional sugar. However, if you’re using unsweetened almond milk instead of almond creamer, you’ll want to add some sugar and vanilla.
Start with 3 cups of almond milk creamer. I like the Califia brand almond milk creamers. The quality is great, and they come in yummy flavors. I used half regular cream and half vanilla cream. But mix it up! Use the hazelnut flavor to make a Nutella-esque ice cream. Now that sounds like a little scoop of heaven, right there!
Add unsweetened cocoa powder. I particularly like the bittersweet variety (Hershey’s Special Dark). But you can use whatever tickles your taste buds. On a medium heat, whisk cocoa into cream until it’s completely dissolved. (This is also where you’d add the sugar, if you’re using regular almond milk.)
Add the egg yolks to a bowl and beat with an electric mixer until increased in volume, lightened in color, and thickened.
The egg yolks should be thick enough to create a ribbon effect when you lift the beater out of the bowl.
Temper the eggs by slowly drizzling in the hot cream mixture while whisking briskly. Continue to drizzle in cream mixture and whisking until about 2/3 of the cream is mixed into the eggs.
If you’re using xanthan gum, this is the time to sprinkle it in while mixing, being careful not to let it lump. Xanthan gum only helps the mix solidify faster, so it’s optional. (If you’re patient, you can skip the xanthan gum and just let your ice cream maker work a little longer later.)
Return the mix to the sauce pan and bring it back to a simmer over low heat. Simmer for 2-3 minutes to make sure the egg yolks are no longer raw.
Remove from heat. If you’re not using a vanilla-flavored cream, this is when you’ll want to ad 1 1/2 teaspoons of vanilla.
Pour the mixture into your ice cream maker and freeze for 10-15 minutes (if you’re using xanthan gum) or 20-25 minutes (if you’re not). I like the Cuisinart Frozen Yogurt & Ice Cream maker.
If you really want to gild the lily, about 10-15 minutes into the freezing process, add in some extras. I chopped up a blueberry lavender dark chocolate bar and added that to the mix. YUM! But you can add whatever you want – toffee pieces, marshmallows and coconut, cherries – the sky’s the limit. Just make sure the pieces are chopped small enough for your ice cream maker to handle.
Transfer the almost-frozen mix to freezer containers and freeze for 2-3 hours.
Now comes the truly hard part….the waiting. But, oh – is it worth it!
Here’s the complete recipe. Enjoy!
3 cups Califia almond milk cream
6 large egg yolks
1/3 cup bittersweet unsweetened cocoa powder
1/4 tsp xanthan gum (optional)
Mix-ins of your choice (optional)
Sugar & vanilla extract may be needed, depending on the type of cream you’re using.
1) Heat the cream and cocoa powder over medium heat, whisking briskly, until cocoa is dissolved and mixture comes to a simmer. I use a mix of regular creamer and French vanilla creamer. If you’re not using pre-sweetened almond cream, like Califia, you’ll want to add 3/4 cup sugar here. Simmer for 2-3 minutes.
2) Using an electric hand mixer, whisk the egg yolks until they increase in volume, lighten in color, and thicken to a “ribbon” consistency. (When you life the mixer out of the eggs, they’ll fall back into the bowl creating a ribbon effect as they do.)
3) Temper the eggs by slowly drizzling the hot cream mixture into the eggs while whisking. Continue slowly adding hot cream to the eggs until about half the cream is incorporated into the eggs.
4) If you are using xanthan gum, this is the time to sprinkle it in while mixing, being careful not to let it clump. (Xantham gum will help the ice cream thicken, but it’s totally optional.)
5) Return tempered egg mixture back into sauce pan and return to stove over medium-low heat. Bring to simmer and simmer for 2-3 minutes.
6) Remove from heat. If you’re not using vanilla cream, you may want to mix in 1 1/2 teaspoon vanilla here.
7) Transfer custard mixture to glass bowl, and cover with plastic wrap so a film doesn’t form on the top. Refrigerate 4-6 hours, or overnight, until completely cooled.
8) Pour chilled mixture into the ice cream maker. If you used xantham gum, it should thicken quickly – 15-20 minutes. If you didn’t, it might take longer – 25-30 minutes. Check its progress frequently.
9) Transfer to freezer containers and freeze until solid.
Leave a Comment
You must be logged in to post a comment.