I am working on egg free recipes in preparation for visitors who are vegetarian. This egg free caramel ice cream was an experiment that worked out quite well in my opinion.
In 2008 the country experienced rolling black outs. The load shedding was so bad that many people invested in alternate forms of supply. We have a friend who spent a lot of money on a generator. Once the power situation was resolved he forgot to run it each month. When we were once again plunged into darkness he discovered the generator no longer worked. He then installed a permanent solar solution which runs most of his household needs. During both of these periods we did not bother to make a plan. But then last year we had 3 days with no electricity. The first day was due to a failure at the substation. And the other days were because of the fire. Our power was restored the day after we borrowed a generator from a friend. This still did not encourage us to make a plan for alternate power.
Today’s inspiration ♥ Recipe For Egg Free Caramel Ice Cream ♥ can be found on Lavender and Lime Click To Tweet
But then the load shedding started up again. Dave and I went out and bought a UPS and hooked it up, ensuring that we have lights. There is a single light in the scullery, kitchen, lounge and under the walkway. We can basically see enough to cook and eat dinner. Which is really all that we need. We have gas to cook on and so all is good. Until last weekend. I had just got all of the ingredients ready for my egg free caramel ice cream when the power went off. And this was to set the tone for the entire weekend. We were without power for 2 and a half hours on Saturday and nearly 5 hours on Sunday. Thankfully it was during the day but it meant I could not get any recipe work done as everything I had planned on doing needed power.
Click on the links for conversions and notes.
Egg Free Caramel Ice Cream
- 500 mls cream
- 340 mls milk
- 5 mls caramel flavouring
- 180 g fructose
- 35 g corn flour
- 1.25 mls salt
- Place the cream, milk and flavouring into a saucepan and set over a medium temperature
- Sift the fructose, corn flour and salt into a mixing bowl
- When the liquid mixture reaches blood temperature pour 15mls into the dry ingredients
- Stir to combine and then continue to temper until you have added half of the liquid, making sure it is smooth as you go along
- Pour this mixture into the saucepan and whisk to combine
- Use the whisk and gently stir the mixture frequently until thick
- Pour into a lipped jug and cover the top with cling film
- Refrigerate overnight and then churn as per the ice cream machine manufacturer's' instructions
- Freeze for at least 4 hours before serving