I’m not afraid to acknowledge my shortcomings and failures. In fact, that’s one of my “tragic downfalls” in life, because I can often be too willing to share. Maybe I’m a bit too honest? Who knows.
Anyway, I just had a MAJOR failure in the kitchen. All excited to expand my homemade ice cream repertoire, a blood orange ice cream made with cashew cream came to mind. Since the cashew ice cream I made earlier the month was a success, I didn’t think it would be too hard to try another flavor. At the same time, I wanted to make sure it had a creamier texture than the original. So I decided to play around with arrowroot.
My daringness turned into something just okay in taste but total crud in execution. I would post a picture, but you wouldn’t really get the effect of what the end result was. After an overnight freeze, we had an ice brick! My scooper was more of a scraper. The ice cream looked like a grainy/powdery mess. It wouldn’t even hold together to even look like ice cream.
So here’s what I tried to do:
- 2 cups of cashew cream
- 1 cup of soy milk, plain or vanilla
- 1 cup of blood orange juice
- Pulp of 1 blood orange, pith and seeds removed
- 1 cup of cane sugar
- 2 tsp vanilla extract
- 2 Tbsp arrowroot
- Put all ingredients into blender and mix well
- Pour a mixture into a saucepan over medium heat
- Bring to a simmer, lower heat and cook for 10 minutes, whisking occasionally
- Let mixture sit until slightly cooled, about 20 minutes
- Pour into an airtight container and freeze overnight