Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days
|1 Gallon||Coconut Milk, Unsweetened||In dairy cooler at Publix|
|2 cups||Sugar||Original recipe calls for “organic cane sugar (sub to half with agave nectar or maple syrup).” Note: may affect texture???|
|3 ½ Tbsp||Vanilla Extract|
|3 Tbsp||Whiskey (Bourbon is fine)||See untested alternatives below|
|1 Box||Ice cream (rock) salt||Note: No real saving on salt or ice in the freezer for the ½ recipe, since the machine still needs to churn with the same ice cold outer mixture.|
|2 bags||20 pounds ice|
- Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
- Churn in the ice cream freezer until it stops, in about ½ hour.
- Let sit and harden in the freezer for ½ hour, before removing from the freezer.
Culinary Tradition: USA, special diet
My rating: 4 out of
- Not bad. Everyone liked the recipe.
- Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
- There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
- The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.
OTHER UNTESTED SUGGESTIONS:
- The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
- This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
- Churn less than capacity, to incorporate more air when churning; or
- Add corn starch; or
- Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
- Add one Tbsp pectin (Publix, Sure-Gel Pectin)
Based on Dundee Arms Inn Bumbleberry Pie, as printed in the Sun Sentinel Broward Edition, 24 Aug 2016.1 I made some minor changes. The ORIGINAL (Dundee Arms) recipe is indicated in red footnotes.
Prep: 25 minutes, plus chilling Bake: 55-60 minutes Makes: 8 servings
- Ken Haedrich includes this pie from a Prince Edward Island inn in his book “Pie.” That recipe includes fresh rhubarb and strawberries (1 cup each, sliced), but we chose to use all berries, adding blackberries and increasing the amounts of other berries ↩