Q: Have you ever heard of a recipe for pecan, almond or cashew sorbet? Where the nuts make the sorbet taste like ice cream?
Sent by Christy
Editor: Readers, have any of you come across a recipe like this? Please share!
Related: 7 Ways to Use Nuts in Gelatos and Ice Creams
(Image: Emma Christensen)
If you have a high powered blender like a Vitamix you can freeze your nut milk of choice (add cinnamon, honey, cardamom ect.) and blend! I do this with almond milk as a light "ice cream".
For super rich creamy ice cream use nut butter and coconut milk- Here are a couple of recipes: Almond Butter w/dark choc chunks http://sweetbeetandgreenbean.net/2010/04/01/almond-and-dark-chocolate-chunk-ice-cream/, Hazelnut http://seitanismymotor.com/2010/06/vegan-hazelnut-ice-cream/, peanut butter and banana would be a good choice. I don't know if you've made cashew cream before but it's often used in vegan recipes as a sub for dairy cream- Just blend cashews and water in a high speed blender. You could also use that as a base and add whatever you want. Thinking a fruity one would be nice- maybe mango or pineapple..?
I have been devising recipes, which at some point I should like to share on this subject, but here are some general field notes in the hope you can have an idea of where to begin and the broad steps involved. Adapting them to suit your own creations will come naturally after a successful batch or two of "ice cream" has been made this way. =)Begin by preparing a nut milk base. Soak one cup nuts with one cup cold, fresh water overnight in your refrigerator; discard soaking fluid, or use it to water plants or amend your compost pail; blend soaked nuts with 2 2/3 to 3 cups cold clean water: use a stick blender (or a blender, or a food processor) and do it in portions small enough not to make a mess, but at least 1/4 of the mixture at a time. You then strain out the nut pulp using a fine mesh wire sieve (reserve the nut pulp, and use it to make nut crackers). Pass the nut milk through a very fine mesh to remove all hint of nut meal.Using three to four cups of nut milk, add 1.5 to 2 cups raw sugar. Best to stir these together, and let them combine completely, even overnight. Since you're not going to be using eggs or dairy, you will need to approach the chemistry more from a building block process than a scalding heat and chilling process.To your base of nut milk and sugar, you can begin incorporating whatever flavors you might like. For a peanut butter and chocolate swirl, or cashew sea salt cream, or maple and pecan, or macadamia nut with white chocolate, resort to your usual cookie baking techniques for combining these into a texture and flavor compliment you enjoy, then incorporate it into your sweetened nut milk base by bringing it up to a simmer together for a duration of five to ten minutes. You will wish to nudge the flavors toward bold expressions, but at every stage, when you taste it with a spoon, you should find it to be yummy and delicious.While the mixture is simmering (it is important to let go of much of the water moisture as steam in a slow but productive process by continual stirring) add to it two vital elements that will determine the texture and smoothness of your finished dessert. One is an appropriate thickener - I urge you to work with a tapioca starch, properly made it adds a sheen to the dessert, and imparts little flavor, but establishes that slow flowing creamy consistency which is so desirable. Second, incorporate melted coconut oil, which along with the tapioca starch, gives a luscious texture by further binding the various flavors together in a common suspension. I find one tablespoon each per cup of yield is a typically balanced ratio to start from. If you add too much starch, you will create a mass that evokes notions of modeling clay or paraffin wax, which is too far in the direction of a toffee than an iced cream - try to avoid doing this, as the only known remedy is to double your batch and use less of the tapioca starch at the next stage.Let your finished batter cool completely. I like to run mine in the Kitchen-Aid on medium power using the wire whisk until no more steam emits, then I place it uncovered in the refrigerator until all of the heat has abated.At this stage, you can place your batter into an ice cream machine and follow the instructions, or you can transfer your batter, mixing it well, into freezer safe containers, cover with plastic wrap on top as a protective film with no air bubbles or pockets, affix the lid, and set on an open shelf with ample circulation all around the container to freeze overnight. Once frozen through, try to leave the plastic wrap in place as you scoop out portions - it can help delaying the formation of ice crystals. As with all ice cream, the flavors are best when you let your serving sit out for ten minutes before enjoying. —NPJ
when i made this and froze it, it came out how you describe:http://mynewroots.org/site/2011/01/raw-cashew-dreamcake-2/
This is the recipe that got me hooked on the vitamix. i saw it at a demo at whole foods. my wife and kids have dairy allergies so i was sold immediately. you need a vitamix (or a blend tec i guess). 1/2 cup nuts ( i like 1/4 peanuts and 1/4 almonds but you could use cashews), 1/4 agave, and a splash of vanilla, and two table spoons of cocoa powder. turn on the vitamix to a low to medium speed that will start to grind everything together. then add 4 cups of ice and use the tamper to mash everything together until its all the same color. when the four mounds form in the jar you have chocolate nut sorbet! fantastic. you can also replace the cocoa powder and vanilla with a dash of cinnamon for a cinnamon nut sorbet.
I love to use homemade macadamia milk or cream for ice cream, I find that the flavor is very delicate and quite close to real dairy, if that's what you're after. Since you ask about sorbet I assume you want something light, if so I'd definitely go with macadamia milk. I live in Australia though, they're not as expensive here as they are some other places. A mix of almonds and cashew with slightly more almond than cashew is great too!
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