Treat yourself to the perfect vegan summer dessert - vanilla ice cream without dairy products or eggs.
Ingredients:
800 grams of coconut milk 175 grams of powdered sugar 1 tsp salt 1 vanilla pod 2 tbsp. l corn flour Pinch of turmeric Handful of berries to serve.
Recipe:
1. Pour a large portion of the coconut milk into the pan. Add sugar, salt and turmeric. Cut the vanilla pod lengthwise, separate the seeds. Add the seeds and pod to the pan. Put on low heat for 10 minutes, until the sugar dissolves and the mixture begins to boil.
2. In a separate bowl, mix the cornmeal with the remaining coconut milk until smooth. Add this mixture to the hot milk and, continuously whisking, cook for another 5-10 minutes, until the mixture thickens to a custard consistency.
3. Strain the mixture. Cool, cover and refrigerate for 2 hours. 4. Transfer the cooled mixture to a wide shape. Put in the freezer for 2-3 hours. Stir the mixture thoroughly every 20 minutes. 5. Serve, garnished with fresh berries.
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