A cool summer treat you can make without an ice cream maker.
1 14-oz. can coconut milk*
1/4 cup agave syrup
1/4 cup brown rice syrup
1 tbsp dried lavender flowers
3/4 oz. cocoa butter
1/8 tsp guar gum
1 vanilla bean, scraped or 1-1/2 tsp vanilla extract
* You can substitute other milks, but coconut milk will result in a smoother and creamier ice cream, especially when turning by hand, because of its higher fat content.
Step 1: In a pot on medium heat, bring coconut milk, agave syrup, brown rice syrup and lavender to almost a boil. Add cocoa butter and guar gum, whisking until butter melts.
Step 2: Remove from heat. Let cool for 5 minutes.
Step 3: In a blender, purée until smooth. Stir in vanilla and chill in a covered bowl or container in the refrigerator overnight before following manufacturers instructions for an ice cream maker, or see below if you don't own one — you can still make perfect ice cream!
Step 4: Take two metal bowls that nest together well. Fill one up with water and place the other one on top. (You may want to do this in the sink, as adjusting the water levels can be messy.) Weigh the top bowl down with a bag of frozen peas, until the bowls are nesting with an even layer of water between them. Place the stacked bowls in the freezer for two hours, until water is frozen solid.
Step 5: Remove bag of peas. Pour the well-chilled ingredients into your frozen bowl and stir it. It will start freezing to the bowl as you scrape the sides. Stir for at least five minutes before taking a break. You can put the bowl back in the freezer for about ten minutes to harden the ice cream slightly and keep the bowl frozen, then remove it and stir again, until ice cream reaches the desired consistency.
Step 6: Transfer ice cream to a sealed container and keep in the freezer for up to two weeks.
Makes 2-1/2 cups
See more recipes from Mérida Anderson.
Reprinted with permission from Mérida Anderson's Vegan Secret Supper (2013 Arsenal Pulp Press).