Mincemeat Ice Cream
Soy Vanilla Ice Cream or your own
Place soymilk mixture into Ice Cream Maker. Chill for about 1 hour (you may use your own recipe)
Mincemeat: Vegan
2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into ¾ inch cubes
1 ½ cups raisins
1 cup pecans, toasted, chopped
1 cup fructose
¾ cup apple cider or juice (purchase from Health Food Store)
¼ cup rum extract and ¼ cup of almond extract mixed together
Soy Vanilla Ice Cream or your own
Place soymilk mixture into Ice Cream Maker. Chill for about 1 hour (you may use your own recipe)
Mincemeat: Vegan
2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into ¾ inch cubes
1 ½ cups raisins
1 cup pecans, toasted, chopped
1 cup fructose
¾ cup apple cider or juice (purchase from Health Food Store)
¼ cup rum extract and ¼ cup of almond extract mixed together
¼ cup soy butter
2 ½ tablespoons fresh lemon juice
1 cinnamon stick
1 teaspoon sea salt
½ teaspoon finely grated lemon peel
Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cool, about 2 hours.
Fold in 3 cups cold mincemeat into ice cream mixture. Cover and freeze until firm, about 4 hours total. (Can be made 3 days ahead. Keep frozen.)
2 ½ tablespoons fresh lemon juice
1 cinnamon stick
1 teaspoon sea salt
½ teaspoon finely grated lemon peel
Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cool, about 2 hours.
Fold in 3 cups cold mincemeat into ice cream mixture. Cover and freeze until firm, about 4 hours total. (Can be made 3 days ahead. Keep frozen.)
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