Am (amproof) wrote in vegancooking,

Cherry-Chocolate Chip Ice Cream

Hi all,

Had a little cooking disaster with my first attempt making vegan ice cream. Any suggestions for what I could have done differently would be appreciated.

1 cup pecans
1/2 cup cashews
2 1/2 cups white grape juice
1 tsp lecithin (which I didn't have, so I used 2 tbs agar agar instead)
1/2 cup agave nectar
1 tsp vanilla
10 ozs frozen cherries
chocolate chunks

Ok. so, I blended the nuts, agave and 1 cup of the grape juice into a paste. Meanwhile, I dissolved the agar into the remaining grape juice, simmered it on the stove for 5 minutes according to the agar directions. Then I added it to the blender mix and blended. I added the cherries. Then the directions said to simmer again. So I did. This was supposed to stay at a low simmer, but it actually went to a rapid boil. I added the vanilla. The simmering was supposed to thicken the mix, but since agar sets when it is cold, I wonder if this was the wrong thing to do. Or if the boiling ruined it?

Then I poured the mix into a glass dish and put it in the refrigerator over night. It thickened slightly. The next day, I put it into the ice cream maker. I have one where you freeze the canister. I had frozen it for 24 hrs. Then, I got it going. It was supposed to take 20 minutes, but after 30, I saw no freezing taking place. So, I put the canister, mix and all, in the freezer for an hour. It got no firmer. I put it back on the machine for another 30 minutes. The mix started to separate and actually become more liquid. I finally gave up and decided we were having smoothies.

Help? Please? Incidentally, where does one find lecithin or carageegan or any of these other thickening agents? What else do you guys use?
Tags: desserts-ice-cream, fruits-cherries
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