I spent years trying to find decent icecream that does not contain dairy, soy or corn. Ruling out dairy and soy is the first problem because soy is the usual substitute for dairy. And beyond that eliminating corn makes it nearly impossible. Every strange ingredient that you don't recognize (chemicals and preservatives), as well as enriched vitamins, ascorbic acid, citric acid, white vinegar, xanthan gum and iodized salt are usually made with, grown on, or stablized with- corn. You have to assume salt is iodized unless it says "sea salt" and even then it's sometimes iodized. If you're extremely sensitive to corn, as I am, it is virtually impossible to eat anything out of a carton, package, box or can. Probably a lot more people are sensitive to corn than realize it too, since when you think you're eliminating corn, you're probably not even close- virtually all pharmaceuticals and over the counter drugs are stabilized on corn as well. It's the insidious ingredient that is literally hiding everywhere. So even when every other ingredient is fine, there usually (almost always?) ends up being corn by-products in the mix. Thus is the case with icecream. I did finally find a corn-free coconut milk icecream which was ok, but it was so rich I couldn't handle more then a few bites of it (which I suppose isn't bad in a way...). I tried making my own icecream but most milk substitutes were not creamy enough and I produced iceblocks instead or icecream. Then came the glorious discovery of cashews. They make a beautiful cream that can substitute as such in any recipe. So here are cashews in all they're glory!
Cashew Cream
1/2 c. cashews
1 1/4 c. boiling water
Blend thoroughly. If you're not using a super-duper blender, you might need to strain. I don't have to because my whole juice cycle blends it into a wonderful cream. Substitute this in any recipe that calls for cream, or when you want a richer milk.
Cashew Milk Icecream
3 c. cashew cream
3/4 c. sugar
pinch of salt
1 T. vanilla extract (made yourself if you're allergic to corn... recipe below)
Blend 1 c. of cream, sugar and salt until the sugar is disolved. Stir in the remaining cream, vanilla.
Freeze according to your icecream freezer's instructions.
Options:
Fruity: Add 1 1/2 c. of any fruit you prefer. Blueberries, strawberries, and blackberries are great. If your berries are sour you probably want to sweeten them up a little beforehand.
Chocolate: Substitute 1/2 c. white sugar and 1/3 c. packed brown sugar for 3/4 c. of sugar. Add 3/4 c. cocoa powder and mix it in with the sugar and salt.
Carmel Sauce
1 1/4 c. cashew cream (1 recipe)
1 c. brown sugar (packed or heaping)
Stir and simmer 3 minutes till bubbly. Then simmer 2 more minutes. Remove from heat and add 1 t. vanilla. This is a wonderful dairy-free carmel sauce that has so many uses. It makes a great glaze for cakes, brownies, sweet rolls, frosting (simmer slightly longer and thicken a tad more), icecream topping, apple dip, etc., etc.!
Homemade Vanilla
Today's tip: 100% vanilla is not 100% vanilla (surprise :0). It is 100% vanilla plus alcohol, which usually involves corn, but can also be gluten. If you're allergic to corn you need to make your own. It takes awhile to "cure" but is easy to do:
1 - 1 1/2 c. potato vodka (you won't find this just anywhere, but a larger liquor store should have it)
2 vanilla beans
Cut a slit all the way down the vanilla bean and put it in the vodka, in a glass jar.
Put a lid on it and label the date you started. Shake the vanilla daily. Some sources say it takes 3 months for the vanilla to be ready; others say if you really remember to shake it everyday it will be done in a month. I've always gone for the 3 month mark, but who knows!
Now that we've covered the important stuff (cream, icecream and carmel sauce :0), lets throw in a few more basics you'll need:
Easy Blender Mayo
Put in the blender:
1 egg
2 T. vinegar
2 t. sugar
1/2 t. salt & dry mustard
1/4 c. oil (canola or light olive oil)
Mix a little and then begin drizzling in another 3/4 c. oil as the blender runs at a medium speed. Drizzle, but don't take forever either. You want to have it all in by about the time it turns to mayo, which isn't very long. You can hear the sound change when it thickens up. You don't want to blend much after that. Put it in a glass jar and let it set at room temp for an hour. Refrigerate after that. It keeps about 3 days in the frig (although I've been keeping it much longer than that for years and never gotten sick. I do use farm fresh eggs, so I don't know if that makes a difference or not).
This mayo is great for all kinds of things. I use it for: butter on baked potatoes, chicken & egg salad, the "sauce" in tuna casserole, deviled eggs, hamburgers, and mixed with my beloved jasmine rice and a combination of diced chicken, left-over veggie or wilted spinach (few seconds in the microwave or wok- or fresh spinach is good too!)... endless uses for this stuff!
Salad Vinaigrette
1/4 c. olive oil
3 T. sugar/honey
3 T. apple cider vinegar
1/4 t. red pepper flakes
1/2 t. dry mustard
1/8 t. salt
Mix altogether in a glass bottle and use for salad, as a glaze on meats, as a seasoning for the above-mentioned jasmine rice/meat/veggie lunch, etc.
Ketchup
I am a ketchup fanatic so this is an indispensible recipe for me as well:
12 oz. can of tomato paste (one of the only canned tomato products you can use if you're allergice to corn; make sure it only has tomato paste in it)
1/2 c. brown sugar (packed or heaping)
1/4 c. apple cider vinegar
2 t. dry mustard, chili powder & worcestershire sauce (recipe below)
1 t. salt
Mix altogether and use as ketchup :0) . It also makes a great glaze over meatloaf. Increase the chili powder a fair amount and it works as barbeque sauce. I may slather it over chicken or roast in a crockpot.
Worcestershire Sauce
1/2 c. cider vinegar
2 T. tamari sauce (made with some other bean besides soy - chickpea, aduki, etc.)
2 T. water
1 T. brown sugar
1/4 t. ginger, dry mustard, onion powder, garlic powder
1/8 t. cinnamon & pepper
Boil & simmer one minute. Store in the frig.
Baking Powder
1 t. baking powder = 1/2 t. cream of tarter + 1/4 t. baking soda
(the other 1/4 t. would be corn starch, which we're omitting; if you want it "silkier" you can put arrowroot in it's place)
Powdered Sugar
Buy super fine sugar and blend it into a fine powder. It will cake because you're eliminating cornstarch which is the "anti-caking" ingredient. Just sift it before use and it's fine.
Those are some of the most important starters. More to come later...!
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