Day 29 – Coconut Chai Ice Cream
This recipe was originally made on the 18th July 2013 – Now I have both time, a head devoid of snot and a functioning internet connection, here it is!
Ever since getting an ice cream maker about 6 months ago, Dave and I have been working towards a decent low carb ice cream. The confounding factor is that sugar does more than just sweeten ice cream, it affects how it freezes and therefore the texture of the result. We’ve made plenty of tasty creations, however most have been soft – a little life soft serve that has been out of the freezer too long, without the chewiness of a good ice cream. To address this issue I added a vegetable gum to this recipe, with great results!
You will need:
1 400ml can of Coconut Cream
1/4 tsp each of cinnamon, nutmeg, cardamom and ginger
1/2 tsp guar gum
Raspberries and sugar free maple syrup to serve.
In a small pan, heat the Coconut cream to a very light simmer, remove from the heat and whisk through the stevia, gum and spices. Set aside until completely cold.
Once cold, pour the mixture into and icecream maker and churn until set – about 45 mins.
For best results, transfer to a freezer safe container and freeze for a few hours or overnight.
Serve with the toppings.
This was a great success – the guar gum thickened the ice cream and gave it a chewiness, while aslo preventing it from melting too quickly. The original result was not quite sweet enough, so I have increased the amount of stevia in the recipe above to compensate. Will make again.