{"id":30959,"date":"2020-12-12T23:12:52","date_gmt":"2020-12-12T12:12:52","guid":{"rendered":"http:\/\/www.tomgrimshaw.com\/tomsblog\/?p=30959"},"modified":"2020-12-12T23:12:52","modified_gmt":"2020-12-12T12:12:52","slug":"blueberry-icecream-recipe","status":"publish","type":"post","link":"https:\/\/www.tomgrimshaw.com\/tomsblog\/?p=30959","title":{"rendered":"Blueberry Icecream Recipe"},"content":{"rendered":"

\"Blueberry<\/p>\n

This delicious blueberry ice-cream recipe comes just in time for the Australian summer! Thanks for the recipe Panaceas pantry.<\/p>\n

INGREDIENTS:
\n2 cups fresh Australian blueberries
\n1\/2 cup pure maple syrup
\n2 tsp fresh lemon juice
\n1 cup raw cashews, soaked for 3 hours
\n2 x 400mL cans full-fat coconut cream
\n1 tbsp (15mL) Master blend Pure vanilla extract
\n1 tbsp vodka (optional)
\n1\/4 tsp salt<\/p>\n

METHOD:
\n1. The night before, prepare your ice-cream maker by placing in the freezer, and add the canned coconut cream to the fridge. Soak cashews in water, and put these into the fridge too.
\n2. The next day, drain cashews, and rinse well. Add cashews to a blender along with all the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.
\n3. Pour chilled ice-cream mixture into your ice-cream maker, and churn for 45 minutes (or follow the manufacturer instructions). At this stage, you will have what looks like soft serve ice-cream (and you can definitely serve it at this point).
\n4. Add unicorn confetti, and allow to churn for a further few minutes, until incorporated, then transfer the ice-cream to a 2L capacity metal ice-cream tin (or loaf tin). Cover the top of the ice cream firmly with baking paper or a repurposed, food-safe plastic bag, taking care to seal the ice-cream well to avoid ice crystals from forming. Freeze for 3 hours, then serve up in waffle cones or a bowl.<\/p>\n

Panaceas pantry blog. Whole food recipes.<\/a><\/p><\/blockquote>\n