Guest guest Posted February 3, 2007 Report Share Posted February 3, 2007 Shalom Y'all! MMMMMMMMMMMMMM!!!!! Ok the Cashew-Apricot " milk " is awesome, but not sweet, but it worked very well for ice " cream. " I made my regular strawberry ice cream using exactly the same ingredients as the dairy version, only using the Cashew-Apricot milk. It turned out yummy, but a little softer than the dairy version. No prob, I put the soft-serve in the freezer and we'll have it a bit later. So, here's the 2-quart ice cream maker version using Cashew-Apricot nut milk. CASHEW-APRICOT NON-DAIRY ICE " CREAM " © 2007 Vickilynn Haycraft 5 1/2 cups of homemade organic Cashew-Apricot Ice Cream 3/4 cup organic granulated sugar 1 Tablespoon vanilla extract pinch of Kosher salt 18 ounces fruit-sweetened organic strawberry preserves Mix all the ingredients (except the preserves) in a large mixing bowl until the sugar is dissolved. Stir in half of the preserves. Pour the mixture into the 2-quart freezer bowl, cover and process for 25 minutes. Halfway through the process, add the remaining preserves through the open chute. At the end of the processing time, the nut cream will be soft. Ladle the nut ice cream into a freezer container and freeze for 1-2 hours or until desired consistency. ~~In Messiah, Vickilynn Micah 6:8 http://www.realfoodliving.com BLOG: http://www.realfoodliving.wordpress.com ORDER " Wrapping It Up! " http://www.llumina.com/store/wrappingitup.htm Quote Link to comment Share on other sites More sharing options...
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