Hi friends! New here. I’m looking for a good recipe for a dairy free ice cream. Doesn’t have to be vegan, just no cows milk dairy. Eggs are okay too!
I tried swapping equal parts 1:1 cashew milk and coconut milk into a standard crème anglais base recipe (courtesy of Melissa Clark, NYT) with 6 egg yolks and folded in strawberry purée. This recipe was cloyingly too sweet, so I significantly bumped up the salt. It needs some tweaking for flavor balance. Wondering if a different sugar would be the right call? The texture was just okay… not super creamy which is what I’d love to achieve. Has anyone tried
Any advice you wonderful experts have I’d greatly appreciate.
by DirectionMysterious9
2 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
I love using this oat milk base from Salt and Straw: https://www.foodandwine.com/recipes/boysenberry-oat-milk-sherbet
I just make the oat milk base portion and use it like I would a normal base that I add flavors and mix-ins to. Sometimes I add a bit of fat (40g to the amount of base given in the recipe) to make it more creamy.
Hopefully this helps!