Hi,
My gf for christmas bought me an entry level ice maker (springlane 1.5kw) to make ice cream, i love it and i always eat it, summer or winter regardless.
The biggest challenge for making ice cream is the balance of the ingredient, even more when needs to be vegan and im a lover of diary ice-cream so i started to look up in manuals, this subreddit, and chatgpt (sorry) and i'm very proud of the result after 7 attempts
Since my recipe is an amateur vegan recipe, I might use ingredients overpowered but the quantities or possible wrong balance are not valorize so that's why i'm seeking for advices
This is the recipe and it's for a Stracciatella Gelato and it's delicious!
Alpro High Protein Soy Milk: 200 g
Oatly Oat Whole Milk: 250 g
Blue Band Whipping Cream (vegan) 31% fat: 110 g
Locust Bean Gum: 1.5 g
Inulin long chain (cicory): 10 g
Sucrose: 70 g
Fructose: 25 g
Dextrose: 15 g
Pea Protein (Body & Fit): 5 g
Lecithin Sunflower: 2 g
Half a vanilla bean
Salt: 0.5 g
Dark chocolate: 50 g
Thanks in advance for any advice 🙂
by IcyLandscape7775
2 Comments
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