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!!
View all my reviews (1)
Best Homemade Vegan Vanilla Ice Cream
I don't give it 5* because I've had better store-bought vegan vanilla ice cream, but do give 4* because it's the best homemade version. I've tried many other recipes, none of them worth making again, but this one is a keeper. I used Silk Coconut milk. Next time, I'll try the cocoa butter and vanilla beans, hopefully to have a richer vanilla flavor. Since most tofu packages are 12 oz, I made 1.5 times the recipe. I following the recipe exactly. The hardness came out the same level as those in the supermarket (not rock-solid). I think that the key is to blend the xanthan gum enough, up to 3 min as the author says. I have a high quality blender (Vita-Mix), and could still tell that the thickness wasn't allowing it to mix well by itself, so I manually mixed it too while the blender was going. This is my first time using xanthan gum in ice-cream, and also my first time where my ice-cream didn't come out rock-solid, or decent hardness but with the nasty alcohol flavor. I'm looking forward to trying out the cashew version someday and experimenting with other flavors (cocoa and coffee).
I mean...you're delving into the kitchen chemistry of this is just *fantastic.* You're probably the best thing to happen to veganism (baking-wise, anyway) since its inception.