Helva And Soy Gelato Recipes

VEGAN GELATO BASE

Steps:

• In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla bean, if using. Set over medium-high heat and bring to a boil, whisking constantly. Lower the heat and simmer until the mixture thickens slightly, about 5 minutes.
• Remove from the heat. Let cool to room temperature, then refrigerate for 4 hours, or preferably overnight. (Leave the vanilla bean in while the vegan gelato custard cools.)The vegan gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.
• Once cool, fish out and discard the vanilla bean, or, if making a fruit-flavored vegan gelato, whisk the fruit puree of your choice into the vegan gelato base. You need 2 cups (500 ml) fruit puree to produce a flavorful fruit-based vegan gelato.
• Strain the vegan gelato to get the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the vegan gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks.Vegan gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy is as quickly as possible after churning.
• SERVING: Always take vegan gelato out to room temperature 20 minutes before serving to make it easier to scoop and enjoy it at its ideal temperature and texture.

VEGAN STRAWBERRY GELATO

Steps:

• Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
• Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

CANTALOUPE GELATO

Steps:

• In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Cut rind from melon and discard seeds. Cut melon into chunks and in a food processor purée enough to measure 2 cups. Transfer purée to a bowl and stir in syrup and lemon juice. Chill melon mixture until cold and up to 1 day.
• Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

HELVA AND SOY GELATO

Steps:

• Leave 100g halva for decoration.
• Put the crumbled halva in the blender with the milk and honey, puree.
• Add the soya cream and blend till smooth.
• chill.
• Place in your ice cream machine. ( it takes about 15 minutes on mine).
• To serve: Place a scoop of ice cream in a wine glass, drizzle some honey and sprinkle some chopped halva on top.
• a sprinkling of slivered almonds or sunflower seed also looks great.