Kathryn A. (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kerravonsen) wrote2008-12-13 07:58 pm
kerravonsen) wrote2008-12-13 07:58 pm
Entry tags:
Let It Rain, I have Ice Cream
I found this recipe for Christmas Pudding Ice Cream and wanted to see what I could do with it.
But first, I was intrigued by the mention of "oat cream" in the recipe and tracked down it and "oat milk". I only found one recipe for home-made oat cream, and since it involved adding corn oil to the mix, I didn't want to try it. But I tracked down a few different ones for oat milk. But my first attempt was sort of a serendipitous disaster...
Experiment #31a: Oat "cream"
Recipe:
*400ml rolled oats
*650ml water
*pinch salt
*1 T Splenda granular
Process the rolled oats in food processor by themselves until they are mostly powdery. (This was my first mistake) Pour into another container, add water, mix, let stand. Then take stick blender and blend the mixture for on high for a few minutes. (This was my second mistake) What I tried to do next was strain out the "milk" but the whole mixture was too fine and gluggy to be strained.
Results: Not oat milk. But something thick that could possibly be called "oat cream". Tasted very oat-y, but one could possibly use it in recipes where one worked with that flavour rather than against it.
Lessons: (a) follow the instructions (b) when life gives you lemons, make lemonade.
I decided to use the "oat cream" in the Christmas Pudding Ice Cream.
Note that this ice cream recipe is one which relies on alcohol for the freezing-point depression, rather than sugar.
Experiment #31b: Christmas Pudding Ice Cream with yoghurt, oat "cream", dried fruit and brandy
Recipe:
* 1/4 tsp ground cinnamon
* generous pinch ground cloves
* 5 tbsp brandy
* 375g packet of mixed dried fruit
* 200ml natural non-fat yoghurt
* 300ml of "oat cream" (from above)
* 2 T honey (honeydew honey)
Mix the spices into the brandy and leave to infuse for 30 minutes.
Pour the liquid over the mixed fruits and leave to soak for a couple of hours.
Mix the yoghurt with the oat mix and honey, then mix in with the soaked fruits.
At this point, it looked like there was too much to fit into the ice cream maker, so I divided the mixture in half.
Mix A:
Added to ice cream maker and churned.
Mix B: (after I'd tasted Mix A)
Added
* 1/2 t mixed spice
* 1 T organic raw honey
Added to ice cream maker and churned, but did not pre-chill the ice cream maker, unlike my usual custom.
Result:
Mix A: didn't expand like I'd expected; made a very small volume of ice cream. Texture creamy with a touch of cake-batter stickiness; tasted very much of brandy and dried fruit, as rich as a real rich Christmas pudding would be.
Mix B: took longer to churn, but it also didn't get stuck like the first batch; tasted better, less strongly of brandy
But in either case, the oat cream seemed to work. Yay!
Lessons: (a) put the whole mix into the ice cream maker next time (b) don't pre-chill the mixer (c) add mixed spice and more honey
I still have about 250ml of oat cream left, maybe I will try gingerbread icecream with it tomorrow, that would probably suit the oaty taste.
But first, I was intrigued by the mention of "oat cream" in the recipe and tracked down it and "oat milk". I only found one recipe for home-made oat cream, and since it involved adding corn oil to the mix, I didn't want to try it. But I tracked down a few different ones for oat milk. But my first attempt was sort of a serendipitous disaster...
Experiment #31a: Oat "cream"
Recipe:
*400ml rolled oats
*650ml water
*pinch salt
*1 T Splenda granular
Process the rolled oats in food processor by themselves until they are mostly powdery. (This was my first mistake) Pour into another container, add water, mix, let stand. Then take stick blender and blend the mixture for on high for a few minutes. (This was my second mistake) What I tried to do next was strain out the "milk" but the whole mixture was too fine and gluggy to be strained.
Results: Not oat milk. But something thick that could possibly be called "oat cream". Tasted very oat-y, but one could possibly use it in recipes where one worked with that flavour rather than against it.
Lessons: (a) follow the instructions (b) when life gives you lemons, make lemonade.
I decided to use the "oat cream" in the Christmas Pudding Ice Cream.
Note that this ice cream recipe is one which relies on alcohol for the freezing-point depression, rather than sugar.
Experiment #31b: Christmas Pudding Ice Cream with yoghurt, oat "cream", dried fruit and brandy
Recipe:
* 1/4 tsp ground cinnamon
* generous pinch ground cloves
* 5 tbsp brandy
* 375g packet of mixed dried fruit
* 200ml natural non-fat yoghurt
* 300ml of "oat cream" (from above)
* 2 T honey (honeydew honey)
Mix the spices into the brandy and leave to infuse for 30 minutes.
Pour the liquid over the mixed fruits and leave to soak for a couple of hours.
Mix the yoghurt with the oat mix and honey, then mix in with the soaked fruits.
At this point, it looked like there was too much to fit into the ice cream maker, so I divided the mixture in half.
Mix A:
Added to ice cream maker and churned.
Mix B: (after I'd tasted Mix A)
Added
* 1/2 t mixed spice
* 1 T organic raw honey
Added to ice cream maker and churned, but did not pre-chill the ice cream maker, unlike my usual custom.
Result:
Mix A: didn't expand like I'd expected; made a very small volume of ice cream. Texture creamy with a touch of cake-batter stickiness; tasted very much of brandy and dried fruit, as rich as a real rich Christmas pudding would be.
Mix B: took longer to churn, but it also didn't get stuck like the first batch; tasted better, less strongly of brandy
But in either case, the oat cream seemed to work. Yay!
Lessons: (a) put the whole mix into the ice cream maker next time (b) don't pre-chill the mixer (c) add mixed spice and more honey
I still have about 250ml of oat cream left, maybe I will try gingerbread icecream with it tomorrow, that would probably suit the oaty taste.