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Discussion Starter · #1 ·
Hey everyone!<br>
So I finally managed to steal that awesome ice cream/sorbet/frozen yogurt machine from my mom! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br>
Turns out, I have NO idea how it works! I asked my mom but she can't even remember the last time she used it. Oh boy...<br><br>
So I found the directions online and it seems quite straight forward. BUT... how do you actually MAKE the ice cream etc? For example: must I add milk? Yogurt? Water for the sorbet?<br><br>
I am embarrassed to say that my grandfather was a very well known ice cream maker! And I don't even know what the ingredients are!!! <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":huh:"><br><br>
Can any of you enlighten me? Even if you have only made Omni ice cream etc. I just need the general idea.<br><br>
Thanx
 

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You need a recipe book or an online recipe. Search for <b><i>vegan ice cream recipe</i></b> to get to this link or one like it <a href="http://vegweb.com/index.php?board=243.0" target="_blank">http://vegweb.com/index.php?board=243.0</a> and follow it to make the liquid ice cream mixture: it's usually cream, egg, sugar and vanilla extract for a basic recipe. If it's not already a vegan recipe you can substitute soy creamer for the cream, and use vegetable oil instead of egg. I don't know what model you're using, but usually an ice cream machine has a metal canister that needs to spend a day in the freezer before use. Once it's out and put back into the machine, you pour the ice cream mix into the canister and use whatever mechanism the machine has to stir the mix and scrape it off the sides until it solidifies as much as it's going to. Then you put the canister, this time with the ice cream inside, back into the freezer until it's as hard as you want it to be.
 

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Riot Nrrrd
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Hasn't been updated lately, but a good resource is <a href="http://veganicecream.blogspot.com/" target="_blank">http://veganicecream.blogspot.com/</a>.<br><br>
Pretty tasty stuff.<br><br>
Do you have the canister style or one that uses rock salt? Because they are a little different from each other.<br><br>
Almost forgot, most of the recipes on that site use soy creamer - I suggest replacing that with rich cashew cream. (for 2 cups cashew cream: blend 1 cup raw unsalted cashews in 2 cups water. You can strain the now pulverized cashew out of the result before using, but I'm not that ambitious and leave it in.)
 

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Discussion Starter · #4 ·
thanx guys! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br>
I found way too many recipes! So I ordered the book 'vegan scoop'. So hopefully that helps.<br><br>
I have the type you put the bowl in the freezer.<br><br>
About the cashew cream, I read that many people do that. Do you taste the 'nuttiness'?<br><br>
My goal is to make a good Choc Chip Cookie Dough ice cream. yum... (I have the dough figured out and tested. Now just the ice cream)
 

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The cashews won't taste nutty if you use raw ones like Dave suggested. I use them for vegan alfredo on pasta and there's no nutty flavor at all. Roasted cashews would taste nutty, but raw ones should just give you a mix that's creamy with a neutral taste, so your cookie dough taste will come through.<br><br>
I wrote something wrong above, it's been 10 years or so since I made ice cream. Once the cream has solidified as much as it's going to, that's when I used to get it out of the canister and put it into another container, like Rubbermaid or something with a good lid, mix in the other ingredients (the cookie dough in your case) and then put it back into the freezer until you want to serve it.
 

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The ice cream from Vegan Scoop is ok - all the recipes have the same base (soymilk, soy creamer, arrowroot, sugar). I've made the vanilla and chocolate. The vanilla was ok, but more like an "ice milk" - not very creamy, and it froze very hard. The texture of the chocolate was better, I think because of the additional fat from the chocolate chips. The flavor of the chocolate was great - super chocolatey. I've been modifying the recipes by using almond "cream" (like the cashew cream <b>Dave in MPLS</b> mentioned), and two tablespoons each of corn syrup and canola oil. Be forewarned that chilling the liquid can take several hours - I'd recommend overnight to be sure it's good and cold. If it's warm at all, it won't freeze in the ice cream maker.<br><br>
So far I've liked the vanilla ice cream from Veganomicon best - it doesn't require pre-cooking and has a really good texture.
 

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Coconut milk makes excellent ice cream.
 

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Discussion Starter · #8 ·
Oh I will take a look at the Veganomicon then.<br><br>
I will have to test things out I guess.<br><br>
Joan you are right. I checked the directions for the machine and it said to freeze the bowl well before but to never put the bowl with the ice cream in the freezer, because it will stick to it.<br><br>
Tomorrow I will give it a try!<br><br>
edit: the veganomicon one calls for silken tofu. no idea where to get that here <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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You could try regular tofu, if it's available. I know silken is supposed to be creamier, but soft regular tofu (or even firm if it's all you can get) seems like it would have similar properties once it's blended up.
 

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Riot Nrrrd
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This weekend I'm trying out a small batch of Brazil nut milk based ice cream. It SHOULD work out. I'm just going with only a 3/4 pint batch just in case it doesn't. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> Guess talking about ice cream (or should I call it frozen nutmilk?) inspired me.<br><br>
Freeze the container well! Mine takes a couple days.<br><br>
I blend the basic mixture and then stick the whole blender carafe in the fridge overnight to get the mixture good and cold. Otherwise it doesn't work very well.
 
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