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After my first trial of Vegan Matcha Green tea ice cream, I've been looking forward to the next trial, for even smoother vegan ice cream.
今次的食譜決定只選用椰奶, 以及大幅減掉糖的份量, 並以非常低熱量的紅桑子作點綴!
這次的紅桑子椰子雪糕比上次更滿意～除了口感大幅改善外, 紅桑子的味道清新, 酸酸甜甜, 真的非常適合悶熱的夏天呢～～～
This time I have rearranged the recipe, and try to only use Coconut cream as the base in order to improve the silkiness. Amount of sugar also went for a huge cut (from 8 tbsp to 1 tbsp) since I am not a big fan of sweetness.
I particularly love the sour yet fresh taste of Raspberry, that really makes me freshen up in such sticky hot humid summer days!
Preparation time: 20 mins
Cooking time: 15-30 mins
Ingredient
400ml 椰奶
1 或 2 tbsp 天然庶糖, 可因應喜愛甜度而自行作加減
120g 紅桑子
Ingredient
Coconut cream 400ml
Raw sugar 1 or 2 tbsp, depends on your preference of sweetness
Raspberry 120g
Direction
1/ 於一小平底鑊內, 將椰奶及糖一同慢慢加熱, 直至糖完全溶掉。注意開小火就可以了, 避免椰奶加熱至滾燙
2/ 加熱後放室溫冷卻, 然後置於雪櫃內兩小時
3/ 將椰奶溶液慢慢倒入雪糕機內, 慢慢攪拌; 在最後5分鐘時才加入紅桑子
4/ 完成! 這時候雪糕看起來應該有點軟綿綿, 有著綿花糖的感覺 ;)
Direction
1/ In a small sauce pan, heat the coconut cream and raw sugar until the sugar is dissolved. Note not to heat up the coconut cream
2/ Let the coconut cream mixture cool down, and chill in the fridge for 2 hours
3/ Pour the mixture into the ice cream maker. Add the raspberry just 5 mins before the ice cream is done
4/ The ice cream looks so soft now and is ready to serve!
於最後5分鐘加入紅桑子, 是因為想令雪糕看起來帶著花紋, 而不完全只是單純的粉紅色～
Raspberries are added just at the last 5 mins, is to avoid they are being too blended in the ice cream. This can help create the stunning color and marble pattern!
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