On 10/10/2022 at 6:32 AM, blue_dolphin said:
Did you see this post from @paulraphael? He summarizes a bunch of work he's done and includes a link to an article on his site with more information: Vegan Ice Cream: It Can Actually Be Good!
I made this as written, except subbed maltodextrin for trehalose and half vanilla bean instead of vanilla extract; vanilla bean blended to oblivion in the vitamix with the cashews. The base was pretty sweet and quite vanilla in flavor, it had quite a bit of froth on top. The recipe filled two creami cannisters precicely. The frozen cylinder had a little hill in the middle, see photo.
Spun on "sorbet" setting after 24+ hours, and the resulting texture was close to a gelato, silky smooth, with a slight powder on the aftertaste.. probably cashew or vanilla bean. It was strained through regular sieve, next time I might do so through a cloth filter despite how annoying that would be.
Hand-mixed with oreo cookies, it was my best attempt yet! Comments from the family member with casein and egg allergies: "this is delicious. I wish the base had a little more flavor". I'm not sure what that means. Perhaps he is used to the commercial oat-milk ice creams, and is missing that oatmilk flavor. Hmm.
Part of me now wants to try variations with emulsifiers (polysorbate 80, mono/diglycerides), roasted cashews, unrefined coconut oil, cacao butter, etc. I'm also wondering about changing the sugars to have a slightly softer product after chilling in the fridge.
One of these days I'll work on presentation so I could make scoops as pretty as @andrewk512 and @blue_dolphin make. For now, it's everyone surrounding creami/talenti container with a spoon direct and double-dipping until gone 😛
