After the disastrous first attempt at ice cream, I felt confident I could make another run at this. The ice cream maker is so pretty. It calls to me.
I spent almost an hour researching recipes and reading other people’s successful recipes. There are quite a few Stevia recipes, but not too many that are milk free.
I bought liquid Stevia and another type of coconut milk which I now got out. I planned adaptations and organized myself. I even did what they do on the cooking shows; I filled little bowls with pre-measured and readied ingredients so that they could be dumped into the mix without pausing for something as mundane as measuring. Don’t get me wrong, my kitchen was still messy, but ready.
I was trying a little more gelatin in this batch, so I poured some of the coconut milk into a saucepan and sprinkled in the gelatin to let it soften. When I got back to it a few minutes later, it looked like the gelatin had bound to all the coconut milk solids, but left the water. Was that supposed to happen? It didn’t happen with yesterday’s batch and a different coconut milk! Never mind. I warmed the coconut milk to thoroughly dissolve the gelatin and took out my trusty food processor. Perhaps I can blend all the ingredients thoroughly back together?
The remaining coconut milk went into the food processor, along with the liquid vanilla Stevia, more vanilla, the premixed egg replacer and prepared arrowroot and water. It was easier to have all this ready in little bowls, though I missed the bowls during my preparation and had powder and drips all over my counters and floor. Where’s my sous chef?
I put the cover on the food processor, then poured in the gelatin/coconut milk mixture through the feeder tube and turned on the food processor. Shriek! Forgot to put the feeder cap on and the mixture went flying out of the spout! Fits of giggles led my DH to say “I’m afraid to ask!” from the dining room. I suddenly remember why, as a young mom, I kept the kids out of the kitchen when I cooked. Not so I wouldn’t be distracted, which I was, but so there’d be less to clean up after my messy disasters! In went the feeder cap, and the mixture was frothed well, poured into a container and refrigerated.
When I got back to the chilled ice cream mixture, it had separated in the container: milk solids, watery stuff and froth. Back into the food processor (with the lid and feeder cap in place) then directly into the ice cream machine for the proper 20 minutes.
It must have split again while churning, because my resultant ‘ice cream’ was icy and hard, worse than the first batch. And it was flavorless. I also think 20 minutes is much too long for this ice cream maker.
I’m not giving up, just pausing for a bit while I contemplate the world, universe and everything.