Make plant-based milk ice cream

About a week ago i came across an interview the BBC Yoruba had with a young lady and got stuck as she is on the same page as me regarding the use of herbs to treat ailments. Her area of ​​expertise is fertility. I looked up her number and on my call with her we both laughed and giggled like sisters who lost touch for a long time and suddenly found each other. His warmth and kindness won me over. She told me that the herbs she has for women unblock the fallopian tubes and treat infections that cause pelvic inflammatory disease. She said these herbs generally have a laxative and diuretic effect on women. She said she always asks her clients for pelvic scans and other tests to find out what is the cause of their infertility and that these tests guide her on the exact herb to administer.

She said there is also herbal formulation for men who have low sperm count and the shocking part is she said there are herbs for azoospermia! (You may be familiar with the term “low sperm count”, but azoospermia, on the other hand, is called “no sperm count”. This means that there are no sperm in the semen released during ejaculation).

She went further, telling me that because her herbs are often sent out of the country, the international courier service she sends them through honored her as the best customer of the year a few years ago. . I told her to mention some of the herbs she uses for her herbal formulations and she mentioned herbs like Citrullus colocynthis (bara), Momordica charantia (ejinrin) and Acacia nilotica (booni). I present to you Eniola Fagbemi popularly called “sisi alagbo”.

Before continuing, let me talk about the differences between curds and yogurts. The two terms have often been considered synonymous, however, they are different. Curd is made by curdling milk with an edible acidic substance such as lime/lemon juice, vinegar, and chilli, while yogurt is created by bacterial fermentation of milk using a yogurt culture consisting of Lactobacillus bulgaricus and

Streptococcus thermophilus. In clearer terms, curd is homemade while yogurt is an industrial product.

The first record of vegan ice cream dates back to 1899 in a vegetarian cookbook by Almeda Lambert. His recipe consisted of nut cream, sugar and vanilla which were cooked together before being frozen. Now, vegan ice cream is making its way onto the market, and it’s doing it surprisingly well.

You can also make your own great versions at home.

Mimicking the creaminess of milk without actual dairy products is a big challenge. “The high water content of many vegan milks is the enemy of creamy mouthfeel,” says Afton Cyrus, test cook at America’s Test Kitchen and contributor to the new Vegan for Everybody cookbook. Indeed, says Cyrus, “non-dairy milks are typically high in water and low in fat, which creates hard, icy crystals when frozen.”

The more water there is in the form of ice, the faster the product will melt and these changes in melting will affect the “creamy” perception. I think the best solution to this is for your nuts or seeds to be mixed with minimal water so they maintain a creamy consistency.

Protein and fat are natural thickeners and there is a big difference in the protein and fat content of dairy products compared to plant-based milk. Cashew milk, like coconut, is a good base due to its higher fat content. Coconut oil, shea butter and cocoa butter can also be added to mimic milk fat. Protein-rich vegetable milk can be used to mimic milk proteins. You can add cocoa powder to your ice cream for a chocolate taste. For a sweet high-protein treat, you can stir in a few spoonfuls of peanut, almond, or cashew butter. Always cover your finished ice cream in the freezer, otherwise ice particles will form on it and form small chunks of ice. If you are trying to make homemade vegan ice cream without a machine you need to make sure you are using vanilla extract which contains alcohol as adding alcohol raises the freezing point allowing the final product to be unglazed, scoopable and creamy vegan. ice cream. All commercial ice cream contains some sort of stabilizer like guar gum.

This helps prevent the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not that easy to find, you can use xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you are unable to obtain it.

Let’s see how to make almond milk ice cream. You need two cups of raw, unsalted cashews. This gives thickness and creaminess to the ice cream. You need two cups of almond milk. You need a sweetener (sugar, maple syrup/agave nectar/honey can be used). Start by soaking your cashews overnight to allow them to soften. The next morning, discard the water and place the soaked cashews in a blender. Add half of the almond milk and mix until combined. Add the rest of the milk and maple syrup and mix once more until smooth and frothy. Now pour the mixture into an ice cream maker and blend until it becomes a soft texture. Transfer the mixture to a container suitable for the freezer and freeze for at least an hour. When you’re ready to eat, let the ice cream sit at room temperature for 10 minutes before unmolding. No ice cream maker? Don’t worry, after mixing, place the entire ice cream base in a freezer-safe container and freeze for three to four hours, whisking (you put it back in the freezer after each whisk) every 20 minutes to prevent formation. of ice crystals. . It should get thicker after each time you whisk, until it’s firm enough to scoop.

Scientific studies

In a study entitled “Design and characterization of a vegetable ice cream obtained from a cereal/legume yoghurt by Erica Pontonio et al, the conclusion is that vegetable ice cream can therefore be considered as a potential vector of LAB (bacteria lactic acid) and/or probiotics in food.

In a study titled “Development of Spiced Ice Cream Made from Coconut Milk as a Non-Dairy Alternative with Desired Physico-Chemical and Sensory Attributes”, by Perera et al, the conclusion is that spiced ice cream made from coconut milk coco can be introduced to the market as a non-dairy product with the desired sensory attributes and functional properties.

If you want to use chili peppers for fermentation, it will only work if they are unwashed. I deliberately didn’t explain how to ferment your milk like I did “how to make ice cream”. I’ve saved links to videos on how to make plant milk curd and plant milk ice cream for you. It’s a better way to clear things up for you. If you are interested in these videos, contact me as you always do and I will send them to you.

About Thomas B. Countryman

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