Boozy plant-based ice cream!

I’ve been dabbling in homemade gelato for a few weeks now, trying to keep it fully plant-based since we don’t do dairy. Today’s flavor: vanilla & whisky. I used a Caol Ila Moch and it actually turned out really nice — super creamy, great flavor balance.

Flavor-wise, it turned out really nice — the vanilla rounds out the peat and smoke of the Caol Ila Moch without overpowering it. But it melts pretty fast. I suspect that’s partly the alcohol content, partly because I pulled it from the machine a bit earlier than I should’ve (thought the baby was about to wake up — he then proceeded to nap for another solid hour, of course).

I’m using, and tweaking, Gelupo’s recipes, for this particular one I used:

Base:
-540 ml milk (oatly barista)
-100 ml plant based whipping cream (23g fat, 12 g sugar)
-88 g caster sugar
-1 vanilla pod
-40 g dextrose
-1 tsp locust bean gum

For the whisky flavor:
-100 ml Caol Ila Moch
-250 ml of the same cream

Next time, I’ll probably reduce the whisky to 70 ml, but overall, I’m pretty happy with the result.