Dairy and soy free butterscotch hokey-pokey icecream
This came out so tasty I had beat distantcam off with a stick even though he can eat "real" icecream :)
Honeycomb: follow the instructions here up to the "crush" part. (I accidentally used baking powder so it didn't puff much, and burned it slightly. It still worked!)
Butterscotch icecream:
Ingredients:
2 tablespoons butterscotch schnapps (optional)
1 tablespoon vanilla extract
1 cup loosely packed brown sugar (more if you're american :))
2 tablespoons vegan margarine ie Nuttelex
3 1/2 cups oat milk (or other milk)
4 egg yolks
1 tablespoon cornflour (optional)
Method:
Mix yolks and conrflour in a bowl.
To remove alcohol (optional): Boil schnapps and vanilla until reduced, add some water, reduce again.
Add sugar and margarine. Simmer over a medium heat for about 3 minutes.
Stir in oat milk, bring to a boil then remove from heat.
Stir into yolks. Put back over a low heat and stir until thickened (or you get bored)
Pour through a sieve into an airtight bowl and chill.
Freeze in an icecream maker as per directions, add honeycomb in the last five minutes. Freeze overnight.
Serve with pancakes or custard.
Based on this recipe made with cream and inspired by this vegan one. I bet pecans would taste nice in my one too (you could make roasted pecan honeycomb praline! Mmm).
Honeycomb: follow the instructions here up to the "crush" part. (I accidentally used baking powder so it didn't puff much, and burned it slightly. It still worked!)
Butterscotch icecream:
Ingredients:
2 tablespoons butterscotch schnapps (optional)
1 tablespoon vanilla extract
1 cup loosely packed brown sugar (more if you're american :))
2 tablespoons vegan margarine ie Nuttelex
3 1/2 cups oat milk (or other milk)
4 egg yolks
1 tablespoon cornflour (optional)
Method:
Mix yolks and conrflour in a bowl.
To remove alcohol (optional): Boil schnapps and vanilla until reduced, add some water, reduce again.
Add sugar and margarine. Simmer over a medium heat for about 3 minutes.
Stir in oat milk, bring to a boil then remove from heat.
Stir into yolks. Put back over a low heat and stir until thickened (or you get bored)
Pour through a sieve into an airtight bowl and chill.
Freeze in an icecream maker as per directions, add honeycomb in the last five minutes. Freeze overnight.
Serve with pancakes or custard.
Based on this recipe made with cream and inspired by this vegan one. I bet pecans would taste nice in my one too (you could make roasted pecan honeycomb praline! Mmm).