There is nothing more satisfying than home-made ice cream, using only the best ingredients. The original recipe uses good quality organic ingredients while the second is a low sugar version with the added benefit of adding vanilla whey protein powder.
Original Ingredients
800g Coconut cream
2Tbs Tapioca starch
1/3 cup Maple syrup
5ml vanilla essence
1-2Tbs Miso paste (from last time)
Candied ginger peel
Dark chocolate
White sesame seed, toasted lightly
500g Dry Ice
Low Sugar Ingredients
800g Coconut cream
2Tbs Tapioca starch
2 Scoops vanilla whey powder
5ml maple extract
1-2Tbs Miso paste (from last time)
Candied ginger peel
Dark chocolate
White sesame seed, toasted lightly
500g Dry Ice
Method
Crush the dry ice into a powder in your food processor or place it in a plastic bag and bash with a mallet or rolling pin.
Mix 1 TBSP tapioca flour with a little water and set aside.
In a large pot combine the coconut cream, maple syrup, vanilla essence and miso paste.
Gently heat and whisk at the same time. As soon as the mixture begins to boil add the tapioca and turn off the heat.
Add the ice cream base to your food processor or mixer. At this point you can add they whey powder if you are making the low carb version.
Add the candied ginger while mixing.
Begin adding the dry-ice to the ice cream ingredients, one large spoonful at a time as you churn it in the mixer. Keep going until it resembles the thickness and consistency of ice cream and is firm enough to scoop. Then let it sit for 30 minutes in the freezer to ensure that any remaining pieces of dry ice have had time to fully assimilate.