This is going to be a tricky post to write and read because I need to differentiate between pineapple (the fruit) and Pineapple (the person). But I will try to make sure this is absolutely clear.
I've been making jams, lately, and pineapple was a natural extension of my foray into jam-making. Pineapple worried that this jam would be too sweet, so I took some extra steps to keep the sweetness low, which seems to have worked out wonderfully.
I picked up some Speckled Plumcots recently and left them on the counter for a few weeks. They started out with green speckles all over, but after a couple of weeks on the counter they shifted toward a dark red color.
Since they sat out so long, I decided to turn them into a sorbet. This sorbet might be my new favorite! I love the flavor and texture. I also do not need to "re spin" the sorbet so it's extra easy to scoop some out when I want.
When I serve this, I tend to pair it with some grape sorbets.
I miss papaya from the time that I spent in Thailand. I could get it fresh on the street at just about any time. So when I found that I could buy a bag of frozen papaya at my local Safeway, I decided to see if I could make a sorbet with it.
The flavor isn't strong, but enjoyable!
This is my standard chocolate "ice cream". Because I cannot have dairy, this is how I get the creaminess that I desire without the dairy. I'm not supposed to consume chocolate, either. More than just a little and my digestion gets upset.
Pineapple enjoys this recipe so I make it mostly for her. The darker version of this recipe is also great for mixing with some of the tart sorbets like raspberry or strawberry.
This is an easy sorbet to create. Some people who tried it also loved to mix it with the coconut vanilla ice cream for an even better dessert experience.
This is my standard vanilla "ice cream". Because I cannot have dairy, this is how I get the creaminess that I desire without the dairy. It's also a great base for all sorts of other ice creams.
I've run into several problems along the way, typically with texture. Understanding how to make this ice cream makes it easier to prepare the other vegan ice creams.
Originally I tried using a whisk to make these ice creams, but I often cannot get a smooth texture unless I put in a lot of work (my poor arms...). So I moved to using a blender to mix the ingredients and that worked better.
Sometimes, however, I would get a clumpy texture in the final ice cream. It appeared that the coconut cream had split like a typically dairy-based recipe might. With dairy, splitting cannot be fixed and you must start over. But with coconut cream, splitting means that you need to mix the cream for longer to get the ideal smooth, creamy texture. I detail how to do that in the first step of the instructions, below.
