Would you look at that creaminess?! Out of all the gelato and ice cream recipes I've been experimenting with, this one had the best texture. Super smooth and delicious. Scooping it was a dream and eating it was pretty much guilt free!
The ingredients that went into this batch included: raw cashews, water, coconut cream, sugar, molasses, chocolate chips, baking soda, salt, vodka, vanilla, corn starch, guar gum & xanthan gum.
As usual, everything gets cooked then blended to help the ingredients (minus the chocolate) to emulsify. Then it chills over night, sometimes two for the flavours to develop. After all that, it gets poured into the ice cream machine. See what happens next.
This is after about 15 minutes of churning. The near stretchiness is what I'm going for. This is what gives it its amazing mouth feel.
This is at around the 20 minute mark. The machine is working a lot harder now as the viscosity of the gelato mix is a lot higher.
Next, chocolate chips. A couple handfuls will do. The mini ones work best, but chopped chocolate chunks would work too. I think next time I'll use ones that are even tinier!
Another two minutes for it to be all incorporated.
Voila, done. I wonder where all the chocolate chips are hiding.
I swear they're in there somewhere!
I swear they're in there somewhere!
It's perfect.
Yum.
Okay, okay. So the whole tub gets frozen for a couple more hours (if you can wait) to allow it to become a real scoop-able consistency. We couldn't wait, so the photos below were taken after we had already pigged out on a third of it.
I should really start writing recipes down with proper measurements instead of just winging it and eyeballing. :P
