How to Make Homemade Dairy-Free, Gluten-Free, Chocolate Ice Cream.
Ingredients
- 4 cups Coconut or Almond Milk
- 1 cup Sugar
- 1 cup Cocoa Powder
- 1 Tablespoon Corn or Tapioca Starch
- 4 Egg Yolks
- 2 Teaspoons Pure Vanilla
- 4 Quart Ice Maker
- 3 Cups Rock Salt/Ice Cream Salt
- 8 Pounds Ice Cubes
Instructions
- In a saucepan, heat milk on medium setting. REMOVE FROM HEAT BEFORE IT BEGINS TO BOIL.
- While milk is warming, mix egg yolks, sugar and corn starch together. This is the custard mixture.
- Add cocoa powder to the custard mixture, but DO NOT STIR.
- Pour half of the warm milk into the custard mixture and blend to a cake-batter consistency.
- When smooth, pour custard mixture into the pot with the remaining milk.
- Stir continuously, over medium-low heat, with a wooden spoon to prevent scorching.
- Remove custard from heat when it thickens. BEFORE it begins to boil.
- Immediately, use a strainer or cheesecloth to strain the hot mixture into a clean heat resistant container. Use a spoon to stir mixture in strainer to allow the liquid to flow as lumps are captured in the strainer or cheesecloth.
- When cool, stir in vanilla and cover custard with plastic wrap or lid. Allow it to chill overnight in the refrigerator (8-10 hours).
- Use with ice-cream maker (as directed idn your manufacturers instructions). Typical instructions are something like this: 1) pour custard in aluminum container with paddle and cover with the lid provided; 2) alternately layer ice and ice-cream salt in outer container; 3) affix motor to lid and, 4) plug it in. Most ice-cream makers will stop when ice-cream is done, but you can check it periodically. Soft serve ice-cream can be removed from the machine and stored in a sealed container in the freezer or melted ice water can be poured out of the outer container and replaced with more ice and salt until custard hardens to desired consistency.
Make It Even Healthier!
Eliminate toxic pesticides and residue. Use organic ingredients to make this recipe even healthier.
This ice-cream maker is priced right. Since it makes a full gallon of ice-cream, there is enough to share. It also comes with instructions and recipes. Plus, the aluminum canister comes with a storage lid so you can stick it in the freezer to keep your dessert fresh. When using this ice-cream maker in warm weather, it may be necessary to drain water and replace it with more ice cubes and rock salt. This ice-maker will stop when ice-cream is firm. If you don't want to wait or it takes too long (it can take up to an hour), you can remove it and place it in a sealed, freezer safe container to allow it to harden in the freezer. I doesn't have handles, which makes it a little cumbersome to move once it's loaded with ice, so I recommend placing it near an outlet prior to filling it with ice. Also, the cord is not very long, so you may need to use an extension cord.
These beverages are great tasting and store well on the pantry shelf. They are handy for travel too since you don't have to refrigerate them until after they are opened. These dairy-free alternative can be used in place of milk, and also work well in dairy based recipes like ice-cream and milkshakes. Plus, they taste great! Prices vary for these products and you can probably find almond milk that is less expensive in the milk section of the grocery store, but for the convenience of being able to store milk or travel with it until you need it makes it worth it. Also, it makes a great contribution to pantries that help people in need, especially those that have sensitivities to dairy.
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