The Vegan Chef School

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Amaretto Ice Cream

This recipe was created by Vegan Chef Day.

You can find the recipe for our amaretti biscuits here.

Prep time - 10 minutes

Cook time - 10 minutes

Difficulty - Easy

Serves / makes - 550ml


Ingredients

500ml plant milk

3T cornflour / corn starch

70g coconut sugar or other fine sugar

A pinch of salt

2T amaretto

A few amaretti biscuits, crushed (optional)


Equipment

Saucepan

Small jug

Whisk

Wooden spoon

Box to freeze the ice cream in

Hand blender or ice cream machine


Method

  1. Put the milk in a pan, add a spoonful of this milk to the cornflour. Mix well and set aside. Add the sugar, salt and amaretto to the pan, heat the milk in the pan until it is steaming. Stir the milk often to make sure it does not scald the pan. This is particularly important if you are using soya milk which burns easily.

  2. Once the milk has been steaming for 2 minutes add the cornflour mixture. Mix vigorously to avoid it going lumpy. You have now made custard. Pour the custard into a tupperware box.

  3. Allow the custard to cool.

  4. If you are using an ice cream machine put the custard into the machine and churn it according to the ice cream machine instructions. Stir in the crushed amaretti before putting your ice cream in your freezer.

  5. If you are not using an ice cream machine put the custard into your freezer. Allow to chill for 2-3 hours until the ice cream has firmed up but isn’t rock-solid. Use a hand blender to blend the ice cream, then put the ice cream back in the freezer. Repeat this step 2-3 times until the ice crystals are very small and the ice cream is smooth.

  6. Note that if you over-freeze the ice cream and it becomes solid you can leave it out of the freezer for 5-10 minutes to soften.

  7. Once you are happy with the consistency on the last blend add the amaretti and stir through. Freeze once last time.

  8. To serve you may need to remove the ice cream from the freezer and allow to defrost for 5-10 minutes until you can scoop it.


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