Sunday, August 22, 2010

mango "sticky rice" ice cream

I just realized that I never posted last year's Miss Mary's Ice Cream Crankin' submission. (Also vegan for the Veg)

Mango "Sticky Rice" Ice Cream**
**Sorry no pics, it was eaten way too fast

mix together and heat over medium low heat until small bubbles begin to form and batter begins to thicken:
2 cups coconut milk
2 cups rice milk
1 1/2 tsp kosher salt
1 cup sugar
2 tbs arrowroot starch

add and let steep for 5 minutes:
1 tsp jasmine pearl tea

Strain tea out and cool batter in fridge overnight, or in freezer for 4 hours or so.

toast 1/2 cup coconut (about 5 minutes at 350F)

Chop one ripe mango into 1/4" dice and put in freezer.

Make the ice cream according to your ice cream makers directions. During the last few minutes of freezing add the mango and toasted coconut, to taste.

Wow your friends with the fact that this ice cream is vegan.

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