Vegan Or Full Dairy, Many Happy Versions
As my grandson’s third birthday approaches, he has asked me to help him make ice cream several times. We want to serve it at his preview party at my house (birthdays take practice too, right?) and since he would like it to be just right, we obviously need to make a few trial runs just to make sure… As his current favorite flavors are vanilla and strawberry, his timing is excellent, since the first local berries are appearing in gardens and markets. In the past, I’ve found that homemade ice cream of any flavor is best the first day, as it tends to get rock hard over time. Research revealed that many recipes include a magic ingredient to keep ice cream silky, usually some form of corn syrup, which I (of course) eschew.
However, I always keep some brown rice syrup on hand and decided to experiment with that. Fortunately, it works beautifully, being nicely thick yet not tooth-achingly sweet. My usual recipes involve lovely local organic cream and milk as well as luscious fresh fruit. However, some of the tribe needs to avoid dairy, others are vegan, so I’ve developed recipes that please everyone, no matter what their dietary restrictions may be. Savory or sweet, the following recipes have passed multiple taste tests, but as always, feel free to adjust them to suit your family’s preferences.
Splendid Simplicity
Traditionally made from pureed fruit or juices, dairy-free sorbets mix a flavoring agent with water or juice, adding a sweetener to taste (or not). It’s fun to offer tart sorbets as a palate-cleanser between courses at slow, relaxed summer evening meals. Try a refreshing sorbet made with apple cider vinegar (thin with water or vegetable juice), fresh lime juice and cucumbers (great with fish), or bell peppers and cilantro (with anything grilled).
All the dairy free and vegan recipes below are very simple, but those with a coconut milk base have a rich and wonderful creaminess that rivals dairy versions. f you substitute different fruits, remember to adjust the sweetener amount to get the appropriate sweet-tart balance. I usually add bourbon vanilla, enjoying the floral bloom it brings, but you can always leave it out (or add more!).
Vegan Any Berry Ice Cream
3 cups ripe raspberries, strawberries, etc.
1/3 cup brown rice syrup
tiny pinch sea salt
1 can (about 2 cups) coconut milk
1 teaspoon vanilla extract
In a food processor, puree berries, then drizzle in brown rice syrup with machine running. Add salt, coconut milk, and vanilla, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 2 pints.
Vegan Rhubarb Sorbet
4 cups rhubarb, chopped in 1-inch pieces
tiny pinch sea salt
1/4 cup brown rice syrup
1 teaspoon real vanilla extract
Place cut rhubarb in a saucepan, add 2 cups water, bring to a simmer over medium heat and simmer until soft (10-12 minutes). Puree with an immersion blender, add salt, brown rice syrup to taste, and vanilla. Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 2 pints.
Vegan Mango Ginger Sorbet
2 ripe mangoes, peeled and chopped
2-3 tablespoons brown rice syrup
1 can (about 2 cups) coconut milk
1/4 cup candied ginger, finely diced
In a food processor, puree mangoes, then drizzle in brown rice syrup with machine running. Add coconut milk, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, stir in ginger bits, pack into containers and freeze. Makes about 2 pints.
The Full Dairy Experience
When dairy works for everyone, combine the best organic cream and milk you can find with ripe and flavorful fruit to make the stuff of nostalgic childhood dreams come true. Here, too, the brown rice syrup adds gentle, mellow sweetness without a cloying sugary blast, letting the fruit (or vegetables) sing for themselves. Vegetables? Well, yes. Stunning savory sorbets may be flavored in the French style with ripe tomatoes or sweet peppers, basil or cilantro, as single flavor notes or in classic combinations like tomato-basil, cucumber-parsley, or fennel with oranges. In France, you might be served a bowl of chilled gazpacho topped with a scoop of basil sorbet, guaranteed to make your guests swoon (and you too!).
Citrus Berry Ice Cream
4 cups blueberries
1/3 cup brown rice syrup
tiny pinch sea salt
1 teaspoon pure vanilla extract
grated rind of 1 organic lemon
1 cup whole milk
1 cup heavy cream
In a food processor, puree berries, then drizzle in brown rice syrup with machine running. Add salt, vanilla, lemon zest, milk and cream, process for a few seconds, then chill until cold. Process in an ice cream maker as directed, pack into containers and freeze. Makes about 2 pints. This is also delightful with strawberries and orange zest, or blackberries and lime zest…
Tomato Basil Sorbet
2 cups chopped tomatoes
1/4 cup stemmed basil leaves and stems
1/4 teaspoon sea salt
2 cups heavy cream
In a food processor, combine tomatoes, basil and salt and puree, add cream and process for a few seconds, then chill until cold (overnight is good). Process in an ice cream maker as directed, then pack into containers and freeze. Makes about 3 pints.
Note: All recipes serve at least one.