After posting so many recipes on facebook, I have decided to create a website. I will move some of my favourite recipes here, and probably keep using facebook as a sort of journal… I still have to decide on the best format!
For this water-based ice cream I used cashew, peanut butter, sugar and dextrose. It came our really smooth and I think it’s my best peanut butter ice cream so far.
|100% peanut paste||80g|
|toasted cashew paste||60g|
Mix together sucrose, dextrose, salt and the thickeners. Bring water to ca. 50°C and add the solids, mixing well with an immersion blender. Bring to a boil to homogenise all the thickeners and switch the heating off. Let it cool to ca 70°C then pour onto the nut pastes and blend thoroughly again. Cool the mixture down rapidly by placing it in a ice-water bath, still blending, then let it rest for a few hours. Churn, then transfer to the freezer for a couple of hours.
Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, they will become harder than usual (most ice creams will go hard in a deep freezer, it’s normal, nothing wrong with it!). To limit this inconvenience, you can bring the percentage of sugars (sucrose and dextrose) up to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid or the fibers to keep the same mixture total weight.
For example in this ice cream, you would use 98g of sucrose, 49g dextrose and 458g water, leaving the rest unchanged.
I currently offer two on-line courses, organised individually and not pre-registered, so that we have time to go through questions and doubts.
The first is more general, an introduction to Chemistry in the Kitchen – you’ll learn about macronutrients from a structural point of view, their role in cooking and how to move to a plant-base approach without missing out. Currently this course is available in Italian.
I also offer a more specific course, in Italian or in English, where I teach you all I know about ice cream and how to make a great vegan gelato. Again, this course is science-based, because ice cream making is essentially applied science.
Contact me if you are interested, for more information: firstname.lastname@example.org