13
Almond Milk Vegan Vanilla Ice Cream
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2 cans full-fat coconut milk/cream
•
½ cup agave nectar, maple syrup, honey, or cane sugar
•
¼ tsp. sea salt
•
1 ½ tsp. vanilla extract
•
2 Tbsp. cornstarch (optional if you want the texture extra creamy)
INGREDIENTS:
1.
Whisk all ingredients in the mixing bowl until well incorporated.
2.
Follow instructions on page 7 to operate the Elado.
DIRECTIONS (if omitting cornstarch):
1.
Warm the coconut milk, sweetener, and salt over medium-low heat,
stirring occasionally for 1 to 2 minutes. Then, whisk in the starch
until it is totally dissolved.
2.
Reheat the mixture over medium heat, stirring occasionally until
base has thickened enough to coat the back of a spoon. Do not
allow it to boil over.
3.
Remove from heat and stir in the vanilla.
4.
Chill the mixture for 4 to 5 hours before churning.
5.
Follow instructions on page 7 to operate the Elado.
DIRECTIONS (if using cornstarch)
TECHNICAL SPECIFICATIONS
•
Voltage: AC 120 V
•
Frequency: 60 Hz
•
Power: 12 W
•
Freeze Bowl Capacity: 1.6 qt
•
Maximum Available Capacity: 2.9 c (700 ml) ice cream mixture
Summary of Contents for CW-ICECREAM
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