Vegan Ice Cream Base
(1kg)
Ingredients
2 cups hemp or cashew milk
1 (410g) can coconut cream or whole coconut milk (not refrigerated nondairy beverage or light coconut milk)
1/2 cup light corn syrup or substitute
1/3 cup agave syrup
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vodka (optional)
1 teaspoon vanilla extract
Your choice of flavouring
Method
In a medium pot, combine hemp or cashew milk, coconut cream, corn syrup, sugar and salt, and bring to a simmer.
Simmer until sugar dissolves, about 5 minutes. Let cool in the pot.
Transfer to a container and stir in vodka, if using, and vanilla.
Chill for at least 4 hours or overnight.
Transfer mixture to an ice cream maker and chill according to manufacturer’s instructions.
Strawberry or Raspberry Flavour
Make the base with only 1 cup hemp or cashew milk. In a blender, purée 450g strawberries, with 2 to 3 tbs sugar, depending on their sweetness (taste and add more sugar or ½ tsp lemon juice if necessary).
Stir into base before chilling. Strain before churning if using raspberries.
Peach or Apricot
Pit and dice 3 cups of peaches or apricots (no need to peel them). In a medium-sized pot, simmer fruit with ¼ cup sugar until tender, about 10 minutes.
Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and replace vanilla extract with a few drops almond extract, if desired. Chill.
Cherry
In a medium pot, simmer 3 cups pitted cherries (from 450g) with 2 to 3 tbs sugar to taste, until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and replace vanilla extract with a few drops kirsch, if desired. Chill.
Banana
In a blender, purée 4 very ripe medium bananas, 2 tbs sugar, 1 tbs lemon juice and a pinch of salt until smooth. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée. Chill.
The New York Times