TABLE	OF	CONTENTS
DAIRY ICE CREAM		NON-DAIRY VANILLA ICE CREAM (NOT COOKED)
NON-DAIRY VANILLA ICE CREAM (CUSTARD BASED)		NON-DAIRY VANILLA ICE CREAM WITH EGGS (CUSTARD STYLE)

Recipes are coded for the BASIC food intolerance categories used.

REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..

and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.

Most ingredients can usually be substituted.

Following are the codes used for the recipes. It is the same key used for THE FOOD RESOURCE LIST and FOOD SUBSTITUTIONS LIST :

NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS IT IS "NEUTRAL."

 

KEY FOR CODES

D =	Dairy		Ms =	Mine Salt
E =	Egg		P =	Potato
F =	Fruit		Sf =	Seafood
G =	Grain		Ss =	Sea Salt
H =	Honey		Sy =	Soy
M =	Meat		S =	Sugar
	A blank space = NEUTRAL		N =	Neutral

Important HINTS:

Western Family Baking Soda is neutral. Other brands may contain potato.

Ground cloves usually contain fruit. Whole clove is neutral.

If using bottled vanilla, look to see what solution it is in. If in alcohol, then it will most likely evaluate positive for grain. If in glycerin, then it is either fruit or meat.

It is suggested to use Celtic salt in all recipes, as it is neutral.

Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

FOOD CATEGORY	INGREDIENTS
N or G or F	3-1/2 cups ALMOND MILK or RICE MILK or 1 cup coconut milk +2-1/2 cups non- dairy milk)
H or N	½ cup honey or agave syrup
N or varies, depending on base	1 vanilla bean or 2 tsp. vanilla extract
N or G	2 tbsp. arrowroot starch or cornstarch

In a medium saucepan place milk and whisk in sweetener.
If using vanilla bean, slice in half lengthwise and scrape seeds, using a knife tip, into the saucepan.  Add bean pod.
Heat mixture over medium heat and allow to simmer for 5 minutes.  (Watch that it doesn’t boil over.) Stir occasionally to keep from scorching on bottom.
Remove from heat.  Remove vanilla pod.  Or, if using vanilla extract, whisk in now.
Pour ¼ cup of mixture into a bowl.  Add thickening and whisk until smooth.
Pour back into saucepan mixture, whisking to mix evenly.
Cover and let sit to infuse flavors for at least 20 minutes.
Cool completely, the process in ice cream maker per manufacturer’s instructions.
VARIATIONS:
CHOCOLATE ICE CREAM: Mix 1 Tbsp. unsweetened cocoa powder in bowl with thickener. Increase honey or agave to 3/4 cup.
MAPLE FLAVOR: Use part maple syrup for sweetener.

DAIRY ICE CREAM: Use 2 cups half-and-half and 1-1/2 cups heavy cream in place of non-dairy milk.

NOTE: You may need to adjust ingredients for desired consistency and sweetness, depending on what is used.

 

FOOD CATEGORY	INGREDIENTS
N or G or F	3-1/2 cups ALMOND MILK or RICE MILK or 1 cup coconut milk +2-1/2 cups non- dairy milk)
H or N	½ cup honey or agave syrup
N or varies, depending on base	1 vanilla bean or 1 tsp. vanilla extract
	¼ tsp. salt

In a bowl, beat all ingredients together until well mixed.
Pour into ice cream maker and process per manufacturer’s instructions.
VARIATIONS:
CHOCOLATE ICE CREAM: Add 1 Tbsp. unsweetened cocoa powder. Increase sweetening to ¾ cup.
MAPLE ICE CREAM: Use part maple syrup for sweetener.
OTHER FLAVORS:
Add fresh fruit of choice or other flavorings, as desired; such as: ¼ tsp. almond extract, orange or lemon extract, peppermint extract.
Substitute ½ cup unsweetened fruit juice for the milk.
Once you feel comfortable with the basic recipe, have fun experimenting!

FOOD CATEGORY	INGREDIENTS
E	4 egg yolks
H or N	½ cup honey or agave syrup
N or G or F	1 pint (2 cups) almond milk or rice milk or coconut milk (or combination)
	1 vanilla pod or 2 tsp. vanilla extract

In a bowl, beat together the egg yolks and honey or agave until thick and creamy. Set aside.
Pour milk in a saucepan.
If using vanilla pod, score in half lengthwise and scrape seeds into milk. Add pod.
Carefully bring to boiling point.  Be very careful not to let it boil.
Remove from heat.  Let sit for 20 minutes to infuse flavor.  Or if using vanilla extract, add now and do same.
Then whisk milk mixture into egg mixture.
Pour back into saucepan and heat gently to simmer, stirring with a wooden spoon until the custard thickens. (Note: If it is overheated at this point, it will probably curdle; so be careful not to boil.)
When a film forms over spoon, remove saucepan from heat.
Cool.
Spoon mixture into ice cream maker and follow manufacturer’s directions.
FOR VARIATIONS, SEE ABOVE RECIPES.

 

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