Laurie Ratcliff (muridae) wrote in vegancooking,
Laurie Ratcliff

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Post Punk Kitchen Vegan Soy Ice Cream

Has anyone here ever made ice cream using this recipe from The Post Punk Kitchen? How did it turn out for you?

I made it using chopped cherries, vanilla extract, brown sugar, cardamom, coriander, and ginger, and while it tastes delicious, it just would not freeze in my ice cream maker. I know the ice cream maker works fine, so it's got to be the recipe Or gremlins. Whichever. When I put the mixture in the bowl, it immediately formed thick ice crystals on the side, but as the bowl rotated, the mixture melted again. It was cold and slightly aerated, but not thickened or frozen at all. So I put it in the freezer and have been treating it like a granita: freeze, go in, break up the ice crystals with a fork, let it freeze more, go in again, etc., which is resulting in a flatter, less fluffy, more ice crystally kind of dessert.

Has this happened to anyone else who made this recipe? And if so, have you found a way to alter the recipe so that it behaves more like ice cream?
Tags: desserts-ice-cream
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