© 2009 Andrea's easy vegan cooking
As part of a virtual book by Wheeler's Ice Cream, I've made ice cream using an exclusive recipe Wheeler's sent me to use and share with my sweet-toothed readers. Wheeler's published "Vegan Scoop," a vegan ice cream cookbook, in June, thus enabling premium vegan ice cream-making at home. Although I've never personally tasted Wheeler's ice cream, I've read the reviews by others who've raved about it, so I was very excited to try a Wheeler's recipe. And the combination of pear juice and balsamic vinegar is intriguing, don't you agree?
Now, if you've read this blog before (or noticed the title), you know I prefer to keep my recipes easy without compromising quality or taste. Sometimes the definition of easy gets confused with the definition of fast, though I do my best to keep those two words united. The yummy mango ice cream I posted about recently, for example, was easy and fast. The Wheeler's ice cream was very easy to make, but required cooking and chilling prior to the actual freezing, making it easy but not fast. These two extra steps can be a deal breaker for me because it means planning ahead — cooking and chilling the night before the actual freezing when I'm more inclined to be chilling and not cooking, if you know what I mean. (see note)
One thing I have to mention is that although I followed the directions, and the finished ice cream tasted rich and flavorful, in my ice cream freezer it came out a little icy, and after freezer storage it was very hard and icy. I really don't know why this happened. When I make cashew-cream and fruit ice cream, it comes out smooth and creamy and stays creamy even after freezing. I haven't seen this noted in other reviews so it could be my ice cream freezer isn't suited to this recipe. Also, be aware that the combination of the pear juice and sugar made for a very sweet product. Even my husband, who likes his desserts sweet, thought it was extremely sweet. Adjust accordingly.
© 2009 Andrea's easy vegan cooking
Pear Balsamic Vinegar ice cream
- 1 cup (235 ml) soy milk, divided
- 2 tablespoons (16 g) arrowroot
- 2 cups pear juice
- 2 cups (470 ml) soy creamer
- 3/4 cup (150 g) sugar
- 1 tablespoon (15 ml) vanilla extract
- 2 to 3 tablespoons balsamic vinegar
- In a small bowl, combine 1/4 cup (60 ml) soymilk with arrowroot and set aside.
- Mix soy creamer, remaining 3/4 cup (175 ml) soymilk, pear juice, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
- Add vanilla extract and balsamic vinegar.
- Refrigerate mixture several hours until chilled. (*see note) Freeze according to your ice cream maker's instructions.
note: After 2 hours my mix was still very warm. After 3 hours it was sort of cool but not cold enough to make ice cream. I ended up letting it chill for about eight hours. I recommend making the mix the night before you plan to use it, or early in the morning of the evening you'll be making ice cream.
The other thing about this recipe is it uses an ingredient I don't normally use or recommend - soy creamer. The only brand I could find was Silk, and I'm a little down on that company (agri-giant Dean Foods) right now. The creamer wasn't organic and it had ingredients I don't like to use. But, if you don't share these qualms, have access to a better soy creamer, make your own creamer or don't mind compromising your standards occasionally, give this ice cream a try.
