Super Vegan Scoops! by Hannah Kaminsky

Author:Hannah Kaminsky
Language: eng
Format: epub
ISBN: 9781621536314
Publisher: Skyhorse
Published: 2021-04-21T16:00:00+00:00

For the ice cream, in a medium saucepan, combine the coconut milk and nondairy milk, along with the tea leaves. Bring the mixture up to a full boil before turning off the heat. Cover and let the mixture steep and infuse for 20 to 30 minutes. Strain out and discard the spent tea before returning the liquid to the saucepan.

Separately, whisk together the sugar, arrowroot, cornstarch, and salt, mixing well. Slowly sift this mixture into the saucepan while whisking briskly. Give it another good whisk through before turning on the heat to medium, to ensure that there are no remaining clumps. Stir periodically, to make sure that the base doesn’t scorch, and bring to a vigorous boil. Turn down the heat to medium-low and simmer for an additional 2 minutes, at which point the mixture should have thickened quite a bit. Turn off the heat and add the vanilla extract.

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