"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Continuing with the theme of my mom’s 50th birthday (yay!), I made a batch of Almond Milk Ice Cream.
Almond Milk is much thinner than Soy or Coconut milk, which makes it potentially a much less tasty as an ice cream base. However, after doing some research (see Low Histamine Almond Ice Cream, Chocolate Almond Chip Coconut Milk Ice Cream, Vegan Almond Milk Ice Cream: 3 Recipes, notes on vegan ice cream) I made a recipe that I hope will taste pretty good.
You can buy commercial brands of almond milk, or just make your own. But that’s another post.
I decided to experiment with adding an egg-yolk custard to make up for the lack of fat in almond milk (instead of corn starch). Honey instead of sugar. Strawberries (Strawberry-Sour Cream Ice Cream from The Perfect Scoop).
Strawberry Almond Milk Ice Cream with Chopped Almonds (makes about 1 1/4 quarts or 1 1/4 liters)
1 pound (450 g) fresh strawberries, rinsed and hulled (frozen will do, in a pinch)
1 tablespoon orange juice
1/4 cup water
2 cups unsweetened almond milk
~1/2 cup honey
pinch of salt
3 egg yolks
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon vodka or kirsch (optional)
chopped, toasted almonds (can be soaked and dehydrated first)
Slice the strawberries and heat in a small pot with the water or juice. Bring to a boil and then simmer for 1 minute. Remove from the heat and let cool. Pulse the strawberries in a blender (or use a stick blender directly in the pot) with the 1 cup of the almond milk until almost smooth but still slightly chunky. Pour the mixture into a large bowl and set a strainer on top.
Stir the mixture constantly over medium heat with a heatproof spatula (I use a square wooden one), scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir into the strawberries. Add the lemon juice and vodka or kirsch (optional) and stir until cool over an ice bath. Taste for additional lemon juice and honey.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the toasted almonds.