The kind folks over at Wheeler's Black Label Vegan Ice Cream contacted me a while back and offered to share a recipe on Mutual Menu to showcase the release of their new cookbook, The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream that Tastes Better Than the "Real" Thing by Wheeler del Torro. Wheeler also is the founder and owner of Wheeler's Frozen Desserts, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice, and almond milks.
You can get a peak into the book on the official Vegan Scoop site, but for now, I'm very pleased to share this recipe for Madagascar Rooibus Ice Cream. Did I ever luck out in getting this one. I love tea and rooibus is one of my favorites. I'm in the process of making the ice cream now. It's my first time making homemade ice cream so I'm sure I'll learn a lot in the process but, so far, it's much simpler than I ever thought it would be. I will post pictures and details of the finished project this week but I wanted to share this recipe right away. If you don't have an ice cream maker, check out these tips from Wheeler's blog for making homemade ice cream without one. Enjoy!
Madagascar Rooibus Ice Cream
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
3/4 cup (150 g) sugar
8 bags Madagascar Rooibus tea
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine 1/4 cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining 3/4 cup (175 ml) soymilk, and sugar in a saucepan and bring to boil over medium heat. Place teabags in mixture and steep for 20 minutes.
Remove teabags, then heat mixture over medium-low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker's instructions.
Yield: 1 quart (approximately 600 g)