Sunday, September 19, 2010

Vanilla Ice Cream

To achieve a deeper flavor, use 2 vanilla beans in place of pure vanilla extract – just split the beans open and add them to the pot (remove pods from liquid, scrape the insides back into the liquid then discard the pods).

2 cups water, divided
1 cup evaporated cane juice, or cane sugar, or light brown sugar, or granulated sweetener of choice (not stevia)
1/2 cup tapioca starch, or potato starch, or arrowroot starch, or cornstarch
1/2 cup DariFree™ powder (Vance’s®), or powdered milk of choice
1 tablespoon pure olive oil, or coconut oil, or butter of choice, or palm oil
1 tablespoon pure vanilla extract
2 cups ice cubes
  1. Place small saucepan over medium heat; add 1 cup water; heat 2 minutes.
  2. Whisk in evaporated cane juice, tapioca starch, DariFree powder, pure olive oil, and pure vanilla extract; whisk constantly; heat 2 minutes.
  3. Remove saucepan from heat; whisk in 1 cup water.
  4. Place 2 cups ice cubes into large bowl; set smaller bowl on top of ice cubes; pour ice cream mixture into inset bowl; set aside 15 minutes, or until cooled.
  5. Pour preparation into 1-1/2-quart (6 cup) ice cream maker; freeze according to manufacturer's instructions.
Remove ice cream to storage container; freeze up to 1 month.
Remove from freezer 15 minutes prior to serving, so ice cream is easier to scoop.

Servings: about 2 cups
Preheat: None
Prep Time: 25 min
Freezing Time: 30 min
NUTRITION DATA - Serving size 1/2 cup; Total Servings 4 (2 cups)

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