1/4 cup sweetener of choice: such as pure maple syrup, brown sugar, or xylitol for sugar-free.2 cups milk of choice or nondairy creamer or coconut milk (see note below).So, on day three, I omitted the cornstarch altogether…įeel free to customize this basic recipe any way you want! Add cocoa powder for healthy chocolate ice cream, berries for a sherbet, or even crushed candy canes and peppermint extract for a Christmas treat. The result was not an ice cream it was a paste! In my second attempt, I reduced the amount of cornstarch, but it was still pasty. Loosely following a recipe from The New York Times, I mixed cornstarch in with my almond milk. My first attempt at making a healthy ice cream was awful. The frustrating thing about ice cream makers is that you can really only make one batch per day, since the base needs to be completely frozen for optimum performance.Īnd I am not a patient person! If a recipe experiment doesn’t come out perfectly the first time, I immediately want to try again. Perhaps this memory is what prompted me to pull out my ice cream maker a few days ago, in the ugliest weather we’ve experienced so far this year. I’ve never tasted ice cream as delectable as on that blustery December day. Therefore-decked in hats, scarves, and heavy coats-we sat in a little gelateria, clumsily using gloved hands to spoon the rich, creamy dessert into our mouths. The weather was bitter cold and rainy, and yet we knew it’d be a sin to leave without sampling the famed Italian gelato. One of my favorite memories is of a Christmas my family spent with relatives in Italy. And actually, I really like eating ice cream in the winter. But I can’t keep this dreamy recipe to myself for the next four months. Sweet, drippy ice cream, cascading into a delicious pool of vanilla.
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