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Arrowroot Ice Cream

This is from A Vegan Ice Cream Paradise.  I changed quite a bit and plan to change more, so this is somewhat of a work in progress.  She has us boil most of the contents; not only is this tedious, but it took about 3 hours to cool in my fridge and freezer.  It did come out very good, excellent consistency, but something, maybe the arrowroot or the almond milk, gives it a cinnamon flavor that makes it un-versatile. According to that article, arrowroot prevents ice crystals from forming in homemade ice cream, should be added to cool liquid, and needs to be cooked to just boiling.

See her post for other ideas, but this is what I did:

Mix and set aside:

  • 1/4 c almond milk (I would use soy milk next time, unless you want this flavor)
  • 2 T arrowroot powder

Bring to a boil in a med saucepan:

  • 2 c soy creamer (next time don’t boil this, add it after the arrowroot slurry, so there is not so much mass to heat up and cool down)
  • 3/4 c almond milk (use soy milk next time)
  • 3/4 c sugar (with all that sweetened liquid, could probably reduce this, try 2/3 c)

Remove from heat and stir arrowroot slurry into pot.  Cool in freezer.  This may take several hours.  Add desired flavoring – I felt the only thing that would go with the mix was 1/4 t almond extract.  Process in your ice cream machine.

Here are flavor variations I have used with my other ice cream recipes.

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