Oat Milk Neapolitan Ice Cream Recipe By Tasty Recipes

OAT MILK NEAPOLITAN ICE CREAM RECIPE BY TASTY

Steps:

• Place the ice cream maker churn bowl in the freezer to freeze overnight.
• In a small saucepan over medium heat, combine the water, 3 tablespoons of sugar, and the strawberries. Cook, stirring frequently to prevent burning, for 12-15 minutes, until the strawberries are completely broken down and the mixture has a jam-like consistency. You should have about 1 cup (240 ml). Transfer to a medium bowl and set aside.
• In a large, high-walled skillet over medium heat, whisk together the oat milk and remaining 1½ cups sugar. Cook until the mixture reaches 170°F (77°C), whisking occasionally to help the sugar dissolve. Whisk in the salt, then remove the skillet from the heat.
• Add the egg yolks to a large bowl. Whisk the yolks to break down, then slowly stream in about 1 cup (240 ml) of the oat milk mixture, whisking constantly, to gradually increase the temperature of the yolks. Continue streaming in the warm oat milk mixture, whisking to combine, until fully incorporated. If the custard begins to break, the milk was added too quickly.
• Prepare an ice bath in a large bowl and place nearby.
• Return the custard to the skillet and turn the heat to medium. Whisking continuously, bring the mixture up to 170°F (77°C). Remove the skillet from the heat and stir in the vanilla.
• In a small bowl, mix together the cornstarch and 3-4 tablespoons of the warm custard, until no clumps are left. Return the custard and cornstarch slurry to the pot and stir to incorporate.
• Immediately transfer the custard to a medium bowl and set in the ice bath, making sure no water gets into the bowl with the custard. Let cool completely. You should have about 5½ cups of custard.
• Add 2 cups of custard to each of 2 medium bowls and set aside.
• Add the strawberry preserves to the remaining custard, which should bring the amount up to about 2 cups.
• In a small bowl, whisk together the cocoa powder and about ½ cup custard from a plain portion until well combined and smooth. Return to the bowl of plain custard, whisking until homogenous.
• Place a 9 x 5-inch (19 x 13 cm) loaf pan in the freezer to chill.
• Remove the ice cream maker churn bowl from the freezer and fill with the vanilla base. Churn for 20-25 minutes, until thickened. Remove the loaf pan from the freezer and line with plastic wrap. Spread the vanilla ice cream in an even layer on the bottom of the pan. Return to the freezer while you churn the strawberry custard.
• Working quickly, wipe out the churn bowl and pour in the strawberry custard. Churn for 20-25 minutes, until thickened. Layer the strawberry ice cream on top of the vanilla and smooth the top with an offset spatula. Return to the freezer while you churn the chocolate custard.
• At this point, you may need to return your churn-bowl to the freezer to cool down for about 1 hour.
• Add the chocolate custard to the churn bowl and churn for 20-25 minutes, until thickened. Layer the chocolate ice cream on top of the strawberry, smoothing the top with an offset spatula. Freeze for at least 3 hours, until set.
• Remove the loaf pan from the freezer and use the plastic wrap to lift the ice cream out of the pan.
• Slice the neapolitan loaf and top with whipped cream and cherries.
• Enjoy!

NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY

Steps:

• Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
• Preheat oven to 350˚F (180˚C).
• Place cones in each well of muffin tin.
• Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
• Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
• In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
• Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
• Top with cherries and sprinkles.
• Enjoy!

OAT MILK ICE CREAM

Steps:

• Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute.
• Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside.
• Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.)
• Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook's Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping.

SAFFRON VANILLA BEAN ICE CREAM RECIPE BY TASTY

Steps:

• Mix the half and half, heavy cream, vanilla bean, and saffron strands in a pot. Keep it over medium flame and bring it to simmer.
• Let the cream heat up. Meanwhile, add yolks in a bowl and whisk it together. When blended properly, add the sugar whisk again until it turns into a pale yellow color.
• Next, remove the mixture of cream from the stove at 170 degrees Celsius, Now start adding the cream mixture to the egg yolks little by little and keep on whisking. Pour the hot cream till one-third of the quantity is added, and the eggs become warm. This process of gradually raising the temperature of eggs is called hardening.
• Strain the mixture through a strainer to eliminate any vanilla pods and lumps, and the mixture becomes smooth and silky.
• Keep the mixture in the refrigerator and let it cool down to a temperature of 35-40 degrees. It will take around 90 minutes.
• After cooling, process the mixture in an ice-cream maker. Ensure that the ice-cream maker is on at the time when you pour in the blend.