Amazing Dairy-Free Desserts

Recipe: Chocolate Ice Creem

Unlike dairy-free ice cream substitutes that you find in the supermarket, this homemade version tastes just like real ice cream. It has no off tastes or oily texture. Made with a bold, semisweet chocolate, it's rich, smooth and deeply satisfying.

1/3 cup Silk® soy creamer, or non-dairy creamer
3 ounces bold semisweet chocolate, such as ScharffenBerger®,
    cut into small chunks

3 large pasteurized eggs (fresh and in the shell), divided -
    *for regular eggs, see below
1/3 cup sugar
1 tablespoon corn syrup

1/4 teaspoon vanilla extract
1-1/4 cups Richwhip® whipping liquid, defrosted

Place the creamer in a medium size microwave-safe container.  Heat it on high power for 30 seconds.  Add the chocolate and let it rest a minute.  Stir it, and if not melted, heat it on medium power in 30 second increments until the chocolate is melted.  Set it aside to cool.

Place the eggs (in the shell) into a bowl of hot water for 10 minutes.   Crack two of the eggs into a large mixing bowl.   Crack the other egg, discard the white, and add the yolk to the bowl.   Beat in the sugar, corn syrup and vanilla, using a balloon whisk attachment if you have one.   Continue to beat on high, until the egg mixture triples in volume, about 5-7 minutes.   Beat in the cooled chocolate mixture.

Place the Richwhip® in a small mixing bowl.   Beat on high speed until the Richwhip® forms soft peaks.   Fold this into the egg mixture.

Transfer the mixture to an ice cream machine, and process according to manufacturer's instruction (it's okay if the mixture fills the freezing container completely as it will deflate as it is churned, not inflate the way regular ice cream does).   I use an inexpensive ice cream maker (Cuisinart®) that has a bowl which you put into the freezer beforehand, and then place the frozen bowl on a motor that turns around a dasher inside the bowl.   After about 30 minutes it starts to warm up, and no longer does a good job freezing the ice creem.   At this point I remove the dasher and place the bowl with the ice creem still in it, into the freezer.   I stir it after 15 minutes, let it freeze for 15 more minutes, and then transfer it to a freezer container to freeze for at least another hour before serving.

*If using regular eggs, melt the chocolate as above, but using only 2 tablespoons of creamer.   Mix together the eggs, yolk, sugar, corn syrup and the remaining 3 tablespoons of creamer in a shallow metal bowl.   Fill a large skillet with 1 inch of water.   Bring it to a simmer.   Have a rubber scraper, instant read thermometer, a timer, and another large mixer bowl near the stove.   Place the bowl with the egg mixture into the simmering water.   Rapidly stir with the rubber scraper for 45 seconds. Remove the bowl from the simmering water and take the temperature to make sure that the eggs are at 160 degrees F.   If not, repeat the procedure in 10 seconds increments until the mixture reaches 160 degrees F. Transfer the mixture to the large mixer bowl, and continue with your recipe.

Variations:   choose 3/4 cup nuts and/or Chocolate chunks, see page xxx [ref. Macadamia Chocolate Flake Ice Creem]

1-1/2 to 2 Fudgy Chewy Brownies, page xxx, cut into 1/4" squares

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© 1999-2007 Penny Eisenberg. All Rights Reserved
Mandarin Orange Cheesecake Photo © Mary Ellen Bartley