Building a base with a world of flavors
AROMATICS Vanilla, Coffee or Green Tea:
If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape out the seeds. Add seeds and pods to the base mixture before simmering; or use 1/2 cup whole coffee beans coarsely ground in a coffee grinder or food processor; or use 1/4 cup green tea leaves. After simmering, let
steep off the heat for 30 minutes before straining. Chill as directed.
Mint or Basil: Ina blender, combine 1 cup clean and dry mint or basil leaves with coconut cream and hemp milk. Use herb cream and milk to make the base; let steep off the heat for 30 minutes before straining. Chill.
Cinnamon: Break a 4-inch-long cinnamon stick (preferably a fragrant variety like Ceylon or canela) into a food processor. Add 1/2 cup granulated sugar and pulse until finely ground. Use cinnamon sugar instead of plain sugar to make the base. Let steep off the heat for 30 minutes before straining. Chill.
Lemon or Lime: Ina blender, combine zest of 3 lemons or limes with coconut cream and hemp milk. Use citrus mixture instead of plain mixture to make the base, omitting the vanilla. Once cool, stir in 1 tablespoon fresh lemon or lime juice. Chill.
FRUIT Strawberry or Raspberry:
Make the base with only 1 cup hemp or cashew milk. In a blender, purée 1 pound strawberries with 2 to 3 tablespoons sugar, depending on their sweetness (taste and add more sugar or 1/2 teaspoon lemon juice if necessary). Stir into base before chilling. Strain before churning if using raspberries.
Peach or Apricot:
Pit and dice 3 cups peaches or apricots (no need to peel them). In a medium pot, simmer fruit with 1/4 cup sugar until tender, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and replace vanilla extract with a few drops almond extract, if desired. Chill.
Cherry: In a medium pot, simmer 3 cup-spitted cherries (from 1 pound) with 2 to 3 tablespoons sugar to taste, until cherries are very soft, about 10 minutes. Purée in a food processor or blender. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée and replace vanilla extract with a few drops kirsch, if desired. Chill.
Banana: In a blender, purée 4 very ripe medium bananas, 2 tablespoons sugar, 1 tablespoon lemon juice and a pinch of salt until smooth. Make the base with only 1 cup hemp or cashew milk; stir in fruit purée. Chill.
CHOCOLATE AND CARAMELS Chocolate:
Make base with 1 cup coconut cream, 1 1/2 cups hemp or cashew milk, and 3 tablespoons Dutch-process cocoa powder; pour hot base over 2/3 cup (80 grams) chopped chocolate. Stir until smooth, then blend if necessary to remove clumps. Chill.
Chocolate Hazelnut:
Make base with 1 cup coconut cream and 3 tablespoons corn syrup. While simmering, whisk in 1 cup vegan hazelnut spread (such as Justin’s) until smooth. Chill.
Salted Caramel:
In a medium pot, melt 3/4 cup sugar with 3 tablespoons water, swirling pot frequently, until sugar turns mahogany brown in color. Continue making base in the same pot, omitting sugar and salt. Make sure caramel melts and cream mixture is completely smooth. Sprinkle 1/2 teaspoon flaky sea salt (such as Maldon) into base during last 2 minutes of churning.
Butterscotch Bourbon:
Make the salted caramel variation using 1/2 cup sugar for the caramel and not letting it get too dark in color (it should be reddish brown rather than dark mahogany brown). Stir 1 tablespoon bourbon into base before chilling. Omit the vodka and flaky sea salt.
NUTS Almond:
In a medium pot over medium heat, cook 1/2 cup sliced almonds with 2 tablespoons sugar and a pinch of salt until deep golden and caramelized, about 10 minutes. Transfer to a plate; reserve. In the same pot, toast 1 cup sliced almonds until deep golden, 5 minutes. Make base recipe in the same pot; let steep for 1 hour before straining (press down hard on solids). Stir in 1/4 teaspoon almond extract, then chill. Break reserved nuts into pieces and add to base during last 2 minutes of churning.
Pistachio: Make base using 1 cup coconut cream. Whisk in 1 cup unsweetened pistachio paste and 1/4 teaspoon almond extract; chill. Peanut Butter: Make base using 1 cup coconut cream. Whisk in 1 cup natural smooth peanut butter; chill.