Simple Vanilla Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat

Serving Ideas:

Serve with pies or

cakes

Cholesterol mg

Sodium

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

GLUTEN NOTE: This is one of the few recipes in this cookbook that contains gluten (from

the barley malt syrup) If you want to make it without gluten simply replace the barley

malt syrup with brown rice syrup

Making your own custard for ice cream gives you complete control over the content not

like store bought brands

Do not use smoky pine nuts in this recipe For more information refer the pine nut listing

in the "Glossary of Ingredients" (at the beginning of this book)

CUSTARD

cups pine nuts raw

teaspoon lecithin

/ cups white grape juice

/ cups water

/ cup barley malt syrup

/ cup maple syrup

/ cup whole sugar (eg Rapadura)

or Sucanat sugar or granulated sugar)

pinch sea salt

tablespoon vanilla extract

GARNISH

tablespoons chopped nuts toasted

(or with glazed toasted nuts eg

FrangelicoGlazed Toasted Hazelnuts)

(

Blend all custard ingredients (except vanilla) at a very high speed until nuts are completely pureed (not gritty) and

mixture is smooth

Part way through the blending turn off the machine and use a spatula along the sides of the blender to dislodge

any nuts or other ingredients that might be clinging to the inside walls This should reduce the number of

unblended bits in the final custard mixture

Total time for blending should be about minutes at high speed or longer for blenders that blend at lower speeds

Transfer mixture to a sauce pan and heat over medium heat to thicken custard Mix frequently with a wire whisk

Heat at low simmer for about minutes Mix in vanilla extract

It is best to freeze ice cream custard when the custard is cold If the mixture is too warm some ice cream makers

will not be able to fully freeze the mixture Therefore in general it is recommended that the mixture be

refrigerated before it is placed in the ice cream maker

When freezing the custard in an ice cream maker follow the manufacturer's direction for freezing In general

freezing takes approximately minutes but this will vary depending upon the machine ingredients and

temperature of the mixture

If you do not have an ice cream maker start with the refrigerated mixture and pour into a large rectangular pan

freeze until solid (but not hard) and blend again Freeze in a regular bowl Remove from freezer about

minutes before serving

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Desserts of Vitality

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Desserts Of Vitality