Jaboticaba Ice Cream Recipes

JABOTICABA ICE-CREAM

Steps:

• To obtain juice, crush the fruit in a saucepan and add enough water to just cover the fruit.
• Bring to a boil and then turn the heat down to a simmer.
• Simmer until tender.
• Leave overnight.
• Wash fruit the following day and bring to a boil again.
• Place in a straining bag and drain overnight.
• Add sugar to juice and stir until dissolved.
• Stir juice into milk slowly and freeze.

BOOZY HORCHATA ICE CREAM

Steps:

• Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
• Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
• Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

JABOTICABA JELLY

Steps:

• To make juice, cover fruit with water and boil till soft.
• Use a colander to strain juice, then use a potato masher to smash fruit and put it through the sieve as well.
• Place equal amounts of sugar and juice into a pot and boil it"till it scoots across a spoon" or a candy thermometer registers 220°F
• Place into sterilized hot jars and seal.
• NOTE: Amounts and time are guesses; I was not able to pin Florence down on this very well (and I quote), "Every time it is different".

VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
• Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
• In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
• Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
• Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
• Pour the mixture into a 1 ¾-quart loaf pan.
• Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
• Enjoy!

CAROB ICE CREAM - THE WINNING TRY

Steps:

• Blend coconut milk, sugar, and carob powder together in a blender until smooth.
• Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.