Simple Vanilla Ice Cream

Total Fat 17.2g

Saturated Fat 2.7g Cholesterol omg Sodium 21mg Carbohydrate 31.9g

Dietary Fiber 1.8g Protein 7.8g

Vitamin A Vitamin C Calcium Iron

* Percent Daily Values are based on a 2,ooo calorie diet.

Amount Per Serving

Calories Calories from fat

Amount Per Serving

Calories Calories from fat

Total Fat 17.2g

Saturated Fat 2.7g Cholesterol omg Sodium 21mg Carbohydrate 31.9g

Dietary Fiber 1.8g Protein 7.8g

Vitamin A Vitamin C Calcium Iron

280 138

% Daily Value*

* Percent Daily Values are based on a 2,ooo calorie diet.

- GLUTEN NOTE: This is one of the few recipes in this cookbook that contains gluten (from the barley malt syrup). If you want to make it without gluten, simply replace the barley malt syrup with brown rice syrup.

- Making your own custard for ice cream gives you complete control over the content, not like store bought brands.

- Do not use smoky pine nuts in this recipe. For more information refer the pine nut listing in the "Glossary of Ingredients" (at the beginning of this book)._

CUSTARD

2 cups pine nuts, raw 1 1/2 cups white grape juice 1 1/2 cups water 1/4 cup barley malt syrup 1/4 cup maple syrup 1/4 cup whole sugar (e.g., Rapadura) (or Sucanat sugar or granulated sugar) 1 pinch sea salt

1 teaspoon lecithin

1 tablespoon vanilla extract GARNISH

2 tablespoons chopped nuts, toasted (or with glazed toasted nuts - e.g., Frangelico-Glazed Toasted Hazelnuts)

Blend all custard ingredients (except vanilla) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth.

Part way through the blending, turn off the machine and use a spatula along the sides of the blender to dislodge any nuts or other ingredients that might be clinging to the inside walls. This should reduce the number of unblended bits in the final custard mixture.

Total time for blending should be about 7 minutes at high speed or longer for blenders that blend at lower speeds.

Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk. Heat at low simmer for about 8 minutes. Mix in vanilla extract.

It is best to freeze ice cream custard when the custard is cold. If the mixture is too warm, some ice cream makers will not be able to fully freeze the mixture. Therefore, in general, it is recommended that the mixture be refrigerated before it is placed in the ice cream maker.

When freezing the custard in an ice cream maker, follow the manufacturer's direction for freezing. In general, freezing takes approximately 3o minutes, but this will vary depending upon the machine, ingredients, and temperature of the mixture.

If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 3o minutes before serving.

Garnish individual servings with toasted chopped nuts. Makes about 4 cups. VARIATIONS:

- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).

- Add some type of liqueur such as Grand Marnier or Amaretto._

Per serving: 280 Calories; 17g Fat (49% calories from fat); 8g Protein; 32g Carbohydrate; 0mg Cholesterol; 21mg Sodium is- ******* SAUCES AND DRESSINGS *******

Makes one serving.

Preparation Time: o minutes

Makes one serving.

Amount Per Serving

Calories o

Calories from fat o

% Daily Value*

Total Fat o.og 0%

Saturated Fat o.og o%

Cholesterol omg o%

Sodium omg o%

Carbohydrate o.og o%

Dietary Fiber o.og o%

Protein o.og o%

Vitamin A o.o%

Vitamin C o.o%

Calcium o.o%

* Percent Daily Values are based on a 2,ooo calorie diet.

- You will notice that in most all of my dressing, I use either flax oil or help oil; I do this because these two oils contain omega-3 essential fatty acids which are difficult to obtain from other sources in a vegan diet; these oils are also not good to cook with because they breakdown if cooked at all. You can substitute other oils in place of these oils (e.g., olive oil or sesame oil) if you don't have or don't want to use flax oil or hemp oil._

Per serving: o Calories; og Fat (o% calories from fat); og Protein; og Carbohydrate; omg Cholesterol; omg Sodium

100 Weight Loss Tips

100 Weight Loss Tips

Make a plan If you want to lose weight, you need to make a plan for it. Planning involves setting your goals both short term and long term ones. With proper planning, you would be able to have an effective guide on the steps that you want to take, towards losing pounds of weight. Aside from that, it would also keep you motivated.

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