rants & recipes

Ingredients:

• 40 g Earth Balance
• 2 tbsp neutral-flavored oil
• 1 cup cherries
• 1/4 cup amaretto (50 g)
• 1 1/2 cup French Vanilla Silk creamer (360 g)
• 1/8 tsp xanthan gum
• 1/8 cup lecithin granules (20 g)
• 1 tbsp maple syrup
• 1/2 box Mori-Nu extra-firm tofu (or 215 grams Mori-Nu Firm)
• 1 tbsp tapioca starch
• 3/4 cup corn syrup
• pinch salt
• 2 tbsp almond butter

Instructions:

1. Add lecithin and amaretto to dissolve granules. (Amaretto doesn't dissolve them as well as rum?)
2. Combine remaining ingredients with 8-10 cherries, save and dice remaining cherries.
3. Mix in blender until smooth.
4. Refrigerate overnight.
5. Follow your ice cream maker's instructions, adding remaining diced cherries at "mix time".

Notes:

• Even though I used 1/4 cup of amaretto, which has less alcohol than 1/4 cup of rum, this ice cream wants to melt faster than usual. Not sure if the added "cherry jucie" from the thawed cherries contributed or not.  Flavor is wonderful, though - so it won't be a great hardship to try again and see  if I can improve the texture/melting time!