This ice cream is a worthy companion for any fall dessert like apple pie, pecan pie or cake. It's packed with the flavor of two vanilla beans which sets it apart from other vanilla ice creams. It's also a perfect base recipe for any ice cream- just forego adding one of the vanilla beans and customize this recipe with chocolate chunks, fruit, chopped cookies, caramel or anything else you have in mind. You have the choice of going soy free or nut free as well.
3 cups Cashew Cream or Soy Cream
2 vanilla beans
¾ cup sugar
2 Tablespoons arrowroot flour or tapioca flour
½ teaspoon turmeric powder
1 pinch salt
1)
Prepare your Cashew Cream or Soy Cream.
2)
Straighten out your vanilla beans and cut each one in half by running the tip of a sharp knife along each one lengthwise. Open each vanilla bean half with your hands so the vanilla bean paste is exposed. Now scrape out the vanilla paste by running your knife blade perpendicular down the open half of the vanilla bean. Set the vanilla bean paste aside and discard the outer halves.
3)
In a medium saucepan over medium heat, add the Cashew Cream or Soy Cream, sugar, arrowroot flour or tapioca flour, turmeric, vanilla bean paste and salt. Bring the mixture to a simmer then remove from heat while whisking constantly. Whisk the mixture for an additional 5 minutes to make sure the sugar is completely dissolved. Transfer to a covered container and place in the refrigerator to cool for about two hours.
4)
Now we need to whip some air into the ice cream so it's creamy. Beat the mixture with a mixer for about 5 minutes.
5)
Mix in an ice cream maker for about 30 minutes.
6)
Transfer to a covered container and put it in the freezer for 3 hours. Enjoy.
Makes about 1 Quart.
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