BRYANNA'S VEGAN LUCUMA ICE CREAM (PERUVIAN), TAKE 1 (WITH SWEETENED LUCUMA PUREE)
Yield: 5 cups
1 1/2 cups soy creamer (plain)
1 1/2 cups nondairy milk
1 1/2 cups lucuma puree (with sugar)
3/4 cup raw cashews or cashew pieces, soaked in boiling water for 10 minutes and drained
(if allergic to nuts, use 1/2 cup more nondairy milk, or soy creamer, and 2 tablespoons oil)
1/2 tablespoon pure vanilla extract or vanilla paste
3/8 teaspoon salt
2 1/4 teaspoons Instant Clear-Jel OR 3/8 teaspoon Xanthan Gum or Guar gum
Place the creamer, milk, and lucuma puree into a blender along with the soaked, drained cashews, and blend until VERY smooth and frothy (make sure that it is not grainy at all).
Mix all of the remaining ingredients, into this mixture and blend again until it is VERY smooth .
Chill the gelato mixture thoroughly, and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.
(I don’t have any Nutrition Facts yet-- will try to add them later!)
A while ago, I started playing with my gelato recipe from my book "Nonna's Italian Kitchen". I wanted to make it richer-tasting, easier to make, and with more servings. One of the things I did was to use Instant Clearjel® instead of the cooked tapioca flour mixture that I generally use (tapioca thickens the mixture instead of eggs, and it has better mouth feel than cornstarch). This eliminates cooking the starch mixture, which means the whole thing takes less time and it doesn't take so long to chill the gelato mixture before freezing.. Instant Clearjel® is a modified corn starch, which simply means that it is precooked, used to thicken recipes. And the vegan ice cream made with it does not crystallize, or get rock-hard. It's creamy, and has no starchy mouth feel.
Instant Clearjel® is a modified corn starch, which simply means that it is precooked, used to thicken recipes. And the vegan ice cream made with it does not crystallize, or get rock-hard. It's creamy, and has no starchy mouth feel.
For clump-free, smooth results: "...it is best when first combined with dry ingredients, before adding liquid. It will begin to swell or thicken as soon as it is added to water, milk or juices; it will impart a smooth, short texture when fully hydrated, reaching its full thickness within 5-10 minutes (without requiring any cooking). Instant Clearjel® can be used in cooking as well. The viscosity will increase slightly upon heating. It has excellent heat and acid resistance and can be used in acid containing foods and in those applications where heating is required. It has good cold temperature storage stability, making it particularly well suited for refrigerated and frozen foods." http://recipes.wikia.com/wiki/Instant_Clearjel®
America's Test Kitchen recommends it for fruit pies, BTW.
It isn't available on store shelves-- here in Canada I had to get 11 lbs. of it from a bakery supply COMPANY (Snowcap), but maybe a bakery would sell you a smaller amount (this will last me for life!).
You can now order it in Canada from the Viva Granola online store: http://vivagranolaveganstore.com/catalog/product_info.php?cPath=48&products_id=833
In the US, you can mail-order it from