3 July, 2014
Cocoa ice creamInghetata de cacaoCacao ijs
2 cups soymilk
250 ml soy creamer
1/2 cup raw sugar
3 tablespoons cocoa powder
2 teaspoons vanilla extract
2 tablespoons arrowroot powder
Dissolve the arrowroot powder in 1/2 cup of soymilk. Set aside.
In a saucepan mix the remaining soymilk, soy creamer and sugar, stir frequently on low heat and bring to boil. Remove from heat and add the arrowroot mixture, cocoa powder and vanilla extract.
Pour into a container with a lid and leave to cool in the refrigerator for 1-2 hours.
Freeze according to your ice cream maker’s instructions or, if you don’t have an ice cream maker, place in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent crystals formation). Repeat the process 2-3 times.
Inghetata de cacao
2 cani lapte de soia
250 ml frisca lichida de soia
1/2 cana zahar brut
3 linguri cacao
2 lingurite esenta de vanilie
2 linguri pudra de maranta (arrowroot)
Se dizolva pudra de maranta in jumatate de cana de lapte de soia. Intr-o craticioara se pune restul laptelui de soia, frisca de soia si zaharul, se amesteca din cand in cand si se lasa sa dea in clocot. Se ia de pe foc si se incorporeaza amestecul de pudra de maranta, cacaoa si esenta de vanilie.
Se toarna intr-un recipient cu capac si se lasa la racit, in frigider, 1-2 ore.
Compozitia se pune in masina de facut inghetata sau, in lipsa acesteia, se pune in congelator. Dupa aproximativ o ora se scoate din congelator si se amesteca bine cu ajutorul unei linguri (pentru a nu se forma cristale). Se repeta procesul de 2-3 ori.