BRYANNA'S VEGAN LUCUMA GELATO, TAKE 2 (USING LUCUMA POWDER)
Yield: about 5 cups
3 3/4 cups soy milk, or almond milk (such as Almond Breeze Original)
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 1/4 cup oil)
3/4 cup unbleached organic sugar
2/3 cup lucuma powder
1/2 tablespoon pure vanilla extract
1 tablespoon Instant ClearJel® (see Notes about this product below) OR 3/8 teaspoon Xanthan Gum or Guar Gum
3/8 teaspoon salt
Place the 3 3/4 cups milk 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 freezer container(s), cover and freeze for several hours before serving.
Nutrition (per serving): 208.2 calories; 24% calories from fat; 6.1g total fat; 0.0mg cholesterol; 125.9mg sodium; 68.1mg potassium; 34.1g carbohydrates; 0.3g fiber; 18.9g sugar; 33.7g net carbs; 5.0g protein; 4.6 points.
Instant ClearJel® Notes:
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.
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!).
In the US, you can mail-order it from: