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Gelato Alla Vanilla (Ice Cream)

 

  Nona's Italian Cookbook

 

       Bryanna Clark-Grogan Bryanna is the author of an impressive 8 published vegan cookbooks.You can visit Bryanna at bryannaclarkgrogan.com

Bryanna’s Gelato Vegan Alla Vaniglia

This gelato is lower in fat than so-called "premium" ice creams. You can use the basic recipe to make up your own favorite flavors of gelati or regular old North American-style "nice cream".

Makes 1 quart (4 cups)
MIXTURE #1:
3/4 cup water
1/2 cup light or white corn syrup (can be organic) OR brown rice syrup
1 tablespoon vanilla

MIXTURE #2:
1 cup water
3/4 cup soy, almond or rice milk (can be reduced-fat)
1/2 cup raw cashew pieces (if allergic to nuts, use 1/4 c. more “milk” and 1/4 c. oil)
1/2 cup grade A maple syrup white beet sugar
1 tablespoon tapioca starch or instant tapioca
1/4 teaspoon salt

Blend Mixture #1 in the blender, then set aside in a measuring cup.

Blend Mixture #2 in the blender until very smooth and frothy (make sure that it doesn't feel grainy). Place this mixture in a heavy-bottomed medium saucepan and stir over medium-high heat until thickened. OR (MICROWAVE OPTION) place the mixture in a large microwave-proof bowl and microwave on high for 2 minutes; whisk; cook 2 minutes more; whisk; and cook 1 minute more.

Whisk Mixture #1 into cooked Mixture #2. Chill the gelato mixture and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.

© Copyright 2005 Bryanna Clark-Grogan