This week’s recipe is taken from The Vegan Ice-Cream Bible and is for anyone who is looking for inspiration for a Christmas dessert whilst keeping it vegan!
Chocolate Gingerbread Ice Cream
INGREDIENTS
Gingerbread spice
8 g ground cinnamon
2 g ground cloves
2 g ground cardamom
2 g ground aniseed
1 g ground coriander seeds
1 g ground nutmeg
1 pinch ground allspice
Ice cream
75 g sugar
15 g Bourbon vanilla sugar
90 g dextrose
30 g unsweetened cocoa
2 g salt
1.6 g stabiliser
490 ml barista oat drink
290 g neutral-tasting plant-based
cream
40 g light agave syrup
Grated zest of ¼ untreated orange
3 drops organic orange oil
Candied orange peel (optional)
1. Mix together all the ingredients to make the gingerbread spice.
2. Combine the sugar, vanilla sugar, dextrose and cocoa in a large bowl. Use letter scales to weigh out the salt, stabiliser and 8–10 g of gingerbread spice and add them to the bowl. Mix everything thoroughly.
3. Add the oat drink, cream and agave syrup to the dry ingredients and then blend in a jug blender or with a handheld blender until smooth. Adjust the flavour with orange zest, orange oil and gingerbread spice.
4. Fill the ice-cream maker with the mixture and churn according to the manufacturer’s instructions. If you like, you can fold in pieces of candied orange peel after taking the ice cream out of the machine.
5. Transfer the ice cream to a pre-chilled, airtight container and freeze overnight at a temperature of at least -18°C.
Serving temperature: -15°C; thaw the ice cream for 5–10 minutes at room temperature.
NB: If you like, you can add chopped roasted hazelnuts or almonds and pieces of candied orange peel to the mixture.
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