August 29, 2008
Coffee Ice Cream
Once again, I find myself having to apologize for my unexplained absence. The last few weeks have been a bit of a whirlwind—I went to California (Millennium Restaurant absolutely lives up to its reputation) and Milwaukee (I must retract my snarky comments about Cream City’s vegan offerings; I ate quite well), then packed for school and am in the process of moving into my apartment. But I have been cooking and documenting—now I just need to update.
My second try with the ice cream maker yielded results similar to the first time: good but not perfect. I think the texture on this one was a little better because I just used soy creamer, which has a higher fat content than soymilk. Getting a better soy creamer might improve the ice cream, too (I’ve been using decent-and-widely-available Silk creamer). Again, I’ll provide the recipe because I liked it well enough to serve to others, but I don’t consider this my final pronouncement on coffee ice cream.
But first, a word or two on starches. I used arrowroot powder the first couple times I made ice cream because that’s the standard on A Vegan Ice Cream Paradise. After two quarts of ice cream, however, my $6 container of arrowroot was almost gone. My wallet could not support my ice cream habit. I’ve heard cornstarch doesn’t freeze well so I decided to look for tapioca starch. I found it at my local Thai grocery for 89¢ a pound. The arrowroot was $6 for a 50 gram container (a spice bottle). At about 450 grams per pound, that means arrowroot costs more than sixty times as much as tapioca starch. Sixty! Arrowroot may come a bit cheaper in bulk, but any way you add it up, it ain’t worth it. So, budding vegan ice cream makers, find an Asian grocery, inconvenient though it may be for some of you, and stock up on dirt cheap tapioca starch.
Coffee Ice Cream
Makes about 1 quart
2 tablespoons tapioca starch
2 ½ cups soy creamer
1 ½ cups very strong coffee
2/3 cup sugar
1 teaspoon vanilla extract
1. Stir the tapioca starch into ¼ cup of the soy creamer until dissolved. Set aside.
2. Heat the remaining creamer and coffee in a saucepan on medium heat, stirring occasionally. Stir more frequently as the mixture approaches a boil.
3. When the liquid boils, turn the heat down until the liquid is at a simmer.
4. After 3 minutes, whisk in sugar until dissolved, then whisk in tapioca mixture until dissolved. Remove from heat and stir in vanilla.
5. Chill for several hours to overnight, then make according your ice cream maker’s directions. You may need to freeze it for two hours after it comes out of the ice cream maker to solidify it. Store unused ice cream in an airtight container in the freezer; it will be very hard right out of the freezer, but microwaving it for 15 seconds will soften it.