In honor of #NationalIceCreamDay this past Sunday, we wanted to make sure you had a dairy & dairy free option. We know it's hard to keep cool in this Seattle heat, and we know you can't resist a midsummers ice cream.
Strawberry Balsamic & Basil Vegan Ice Cream
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Ingredients:
1 pint fresh strawberries, hulled and sliced in half
¼ cup + ⅓ cup maple syrup
3 tbsp balsamic vinegar
2 tsp pure vanilla extract
2 cans full fat coconut milk, chilled overnight
2 handfuls fresh basil leaves, save some for garnish
Directions
Preheat oven to 375F. Line a small baking dish with parchment paper.
Combine ¼ cup maple syrup, balsamic vinegar, and vanilla extract in a bowl and mix thoroughly. Add in strawberries and toss until they are well coated. Transfer the contents to the baking dish. Be sure to drizzle out all the sauce from the bowl into the baking dish too.
Bake for approximately 30 minutes. Once done, set aside to cool before proceeding to the next step.
Pour the roasted strawberries, ⅓ cup maple syrup, coconut milk, and basil into a blender or food processor and process until smooth and creamy.
Pour into your ice cream maker bowl and make according to your machine’s instructions. Place in the freezer for a few hours to firm up if you like. Or alternatively pour into a freezer safe container and allow it to freeze naturally, stirring it every 30 minutes of so for the first few hours.
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Matcha Green Tea
Yields: 1 ½ quarts
Prep Time: 15 minutes
Inactive Time: 8 hours
Ingredients:
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 ½ tablespoons matcha (powdered Japanese green tea)
¼ teaspoon sea salt
1 teaspoons pure vanilla extract
Directions
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar, matcha and se salt and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.