Author(s): Isa Chandra Moskowitz & Terry Hope Romero
Result: I think the relationship with my new ice cream maker could potentially be a dangerous one. To jump into the world of vegan ice cream making, I used the recipe for basic vanilla ice cream from Veganomicon, but used the option to add blackberries. This required letting the blackberries bubble away on the stove with a little water, cornstarch (it called for arrowroot powder but I didn't have any on hand), a pinch of ginger and agave (it called for sugar, I'm a rebel). The ice cream base was made of coconut milk, soy milk, silken tofu and vanilla extract.
The whole process was very messy but easier than I thought it would be. When the ice cream was done on the mixer, I put it in the freezer for a few hours.
After dinner, I scooped some out and topped it with some crystallized ginger to give it a little kick. I will be honest, it was a little on the too sweet side, and it wasn't quite as tart as I had hoped from the blackberries, but it was all in all FANTASTIC. I had feared it would taste tofu-ish, but it didn't, the result was some of the creamiest ice cream I have had since I went vegan four years ago. I will keep perfecting this and other recipes, but the ice cream making is off to a fabulous start, and a new obsession has begun.