ChocolateCinnamon Ice Cream

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

minutes

Calories from fat

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

This ice cream is made with no sugar the only sweetener is stevia a very sweet herb that

has a slightly bitter edge with no calories The bitter edge of the stevia seems to be fine

matched with the chocolate and the cinnamon See the Glossary of Ingredients for more

information about stevia

Toast and glaze nuts as described in the front of this book

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

teaspoons vanilla extract

/ teaspoons white stevia powder

equivalent to about / Tb blended

teaspoon cinnamon "extract"/flavor

grams chocolate bittersweet dairyfree cut in

chunks/melted

stevia)

(

about / cup when cut)

(

see stevia in Glossary of Ingredients)

or / cup of maple syrup plus / cup

or / cup dairyfree chocolate chips)

of sucanat sugar)

GARNISH

tablespoons pine nuts toasted glazed

teaspoon chocolate bittersweet dairyfree shaved

/ teaspoon ground cinnamon

cup white grape juice

cups water

teaspoon lecithin

pinch sea salt

Blend all custard ingredients (except vanilla cinnamon extract and melted chocolate) 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 cinnamon extract and melted chocolate

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

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Desserts of Vitality

146

Desserts Of Vitality