Saturday, October 6, 2012

Pistachio ViceCreme


1-1/4 cup almond milk
2 cups soy creamer 
1/2 cup sugar
2 Tbsp Arrowroot Powder  ( I use Bob's Red Mill)
1-1/2 tsp vanilla extract
1-1/2 tsp almond or peppermint extract (depending on if you want more a nutty flavor or a minty flavor)
1/2 - 1 cup chopped pistachio nuts (depending on intensity of flavor)


Mix 1/4 cup almond milk with the arrowroot powder and set aside.  Mix the soy creamer, rest of almond milk,  sugar and nuts in a saucepan.  Bring to a boil.   When mixture starts to boil, remove from heat.  Add arrowroot mixture, almond or peppermint extract and vanilla extract.  Mix thoroughly.  

Let cool and then make in an ice cream maker.   

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.

May God our Father and the Lord Jesus Christ give you grace and peace.

1 Corinthians 1:3 (GNT)

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