As for ice cream, ice cream is my own favorite. A strong, glowing string of strawberries or raspberries threaded with the warmest vanilla waves is hard to beat. I often make a classic version, but I wanted to challenge myself to create a vegan-free dairy. Many of you asked for one when I posted about it on Instagram the other day.
I tried a number of different approaches here and landed on a creamy milk base. Dirty milk was too cold and I wanted to choose something other than coconut milk, which I suspect would be the obvious choice.
I also wanted to simplify and streamline the process as much as possible, wondering if I could avoid making a "blender cream" instead of a cooked cream, the more typical approach. And I was really pleased with the results! Sure you get mildly nutty from the cashews, and there it is in my mouth that reminds me of the hazelnut or pistachio gelatin it can get in Italy, but it's really nice in addition to the vibrant berry swirl. The dairy-based berry swirl ice cream version I make uses a classic vanilla swirl, creamy luminosity. This is a slightly different beast, but a big hit with kids and adults!