Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Reviews written by luinecu

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Vegan Ice Cream Recipes
Reviewed by luinecu     July 13, 2013

Golden vs corn syrup

Forgot to add: For any UK-ers, I used Golden Syrup in place of the Corn Syrup the recipe calls for, with no issues at all (save the slight flavour change). All I've gathered is that it works, but I'm not sure how! Is this because both glucose (in CS) and inverted sucrose (in GS) inhibit sugar crystallization in the same way? I'm very curious to find out :)

Vegan Ice Cream Recipes
Reviewed by luinecu     July 13, 2013
Rating 
 
4.0

Pretty good, needs more experimentation!

I used the cashew version of the recipe, and since I used vanilla paste (sugar-based), I added a teaspoon of alcohol (white rum, it's what I had to hand), to keep things from getting solid. And it worked, it came out perfectly soft and not icy. My only issue is that I still have some mouth-feely issues with using soaked cashews as the base, there's definitely a grainy feel in there. I'm putting that down to my blender more then anything, and may experiment with putting the mixture through a cheesecloth next time, though I don't know what size particles I'm dealing with here! Maybe blend cashews in advance after a 1st soak, and then continue to soak and reblend before using? I think I might prefer to use the cashew base with a stronger flavour then vanilla (chocolate or coffee?) as I found the nuttiness overpowered the vanilla, but it's definitely a base I'll be trying again :) Thank you!!

2 results - showing 1 - 2