How to make Vegan Vanilla Ice Cream

Julie Hasson: I’m Julie Hasson and you’re watching Everydaydish.tv. Today, we have a very special guest chef; we have the famous Wheeler Del Torro from Wheeler's Frozen Desserts in Boston and since we can get Wheelers ice cream here we had bring Wheelers out to us, to show us how to make ice cream. But not just any ice cream, we are going to take it hours with, Wheelers right. Wheeler Del Torro: That’s right. Julie Hasson: Okay, so we’re going to start off by making a basic vanilla ice cream, so that you get a recipe for a great vegan vanilla ice cream in your book, right is this? Wheeler Del Torro: The vegan’s cook. Julie Hasson: Yeah, that is coming out, so check that out and then we are going to have Wheeler kind of teach us how to kick up and now we want to start experimenting and take that vanilla to home at a level, but let’s get start with the vanilla. Wheeler Del Torro: Okay. Julie Hasson: Okay, so have some arrowroot powder here, and we’re going to mix half of the soymilk in there. Correct. Wheeler Del Torro: Correct. Julie Hasson: And set that aside. We will sit together, now why do you use arrowroot over like cornstarch Wheeler Del Torro: I like arrow, because it has a different taste was smoother than the cornstarch and some people like cornstarch some people don’t add before arrow. Julie Hasson: Okay. Well, that’s a good enough listen to me, Wheelers has to use and I’m using arrowroot. Wheeler Del Torro: Arrowroot. Julie Hasson: Okay, then come over here; before we add the part soy creamer? Wheeler Del Torro: Yep. Julie Hasson: Okay, just plain soy ice creamer or do you use the soak one or doesn’t no matter? Wheeler Del Torro: I don’t usually use brand the brands that is whatever on the -- Julie Hasson: Okay that works. Okay, so we have two cups of that, we’re going to have this into the part we are also going to add the rest our soy milk, vanilla soymilk, right? Wheeler Del Torro: Yeah. Julie Hasson: Okay and our organic vegan cane sugar Wheeler Del Torro: Yeah, Julie Hasson: Okay. Wheeler Del Torro: Or we can use agave. Julie Hasson: Okay. Wheeler Del Torro: So, whatever you prefer, I prefer the cane sugar. Julie Hasson: Okay and then will just add that in there. That’s good and then what types of heat do you want to bring this. Wheeler Del Torro: Medium. Julie Hasson: There we go, we got it on, do not bring the ice cream, okay so we’re just going to cook this and stir it until it comes to a boil. Wheeler Del Torro: Simmer. Julie Hasson: To simmer, okay. So now to take this to a better level at differencing you know there would be more exodic, that you could serve you know a dinner party or just going to spice things out what would you add to this vanilla base? Wheeler Del Torro: What I try to explain to everyone is, I like to always start with the vanilla and then always look for you cabinets to find out what else spices you have or that you’ve been saving for a long time, so what we have here, is we have a curry powder and will add this to the vanilla base, so we’ll some curry and then we have some rose of locker and she used. Julie Hasson: These are golden raisins. And I have to add to that the vodka is actually saffron flavor. But if you want, if you didn’t have saffron vodka in your freezer, because probably some people don’t you will don’t but like if you are going to add the raisins in few some with liquor and alcohol what would you do? Wheeler Del Torro: Basically whatever you have in your cabinet would could be vodka, it could be rum, it doesn’t have to be anything you just put raisins in. Julie Hasson: Okay. That’s good, that easy. Wheeler Del Torro: Yeah. So we do Julie Hasson: Here is a – if you want. Yeah it’s pungent a curry powder. Wheeler Del Torro: And will add this to the vanilla base, Julie Hasson: nice Oh, oh look at that beautiful yellow colour; this would be a great dessert after making an Indian dinner? Wheeler Del Torro: Yeah. Julie Hasson: For dinner party. So what do think you add about like a teaspoon. Wheeler Del Torro: That’s about right. Julie Hasson: Okay. Here I can come back. Wheeler Del Torro: Yeah. Julie Hasson: Yeah they never made actually stay in the parts, are always coming kind of little awkward. Oh! My god, that’s good Wheeler Del Torro: Is it. Julie Hasson: Oh really good. You know like it Wheeler Del Torro: You like curry. Julie Hasson: You know the little cayenne might be nice in that -- that is unbelievable. Otherwise is this too good. I can see why you are ice-cream master Wheeler Del Torro: Ice cream master I’m working now. Some day. Julie Hasson: Oh my god, that’s good. Wheeler Del Torro: That’s nice. Julie Hasson: Well, all that is so good, that would make an awesome milkshake wouldn’t? Wheeler Del Torro: Curry milkshake. Julie Hasson: It sounds grows, but its fruit like-- Wheeler Del Torro: You know, I’m after anything 00:04:56 child Julie Hasson: Yeah that would be -- all that is really good and we just --- that we are going to whisk in our arrowroot, but we want to take this off the heat. Wheeler Del Torro: Yeah. Julie Hasson: Okay. This just thickens that now? This ice cream you guys are going to have to try the curry, I mean I’m sure that vanilla is delicious too but we have this curry one is good. Okay and how long do you whisk this? Wheeler Del Torro: Another minute or so. Julie Hasson: Okay, and then we are going to just chill at like we did other sub room temperature and then put in the refrigerator for couple of hours. Wheeler Del Torro: That’s it. And then we go to the ice cream maker. Julie Hasson: Okay. So our mixture are delicious curry mixture has chilled, so you can go ahead and put this in the ice cream maker, and if you where doing the vanilla one, once it was done cooking any worked adding the curry then you would want to add a tablespoon of vanilla extract and then, yes. Wheeler Del Torro: Yes. Julie Hasson: Okay. Wheeler Del Torro: Thiazin Julie Hasson: Thiazin or Mexican whichever you want. But we’re going to do our curry right into our soft serve machine and then will save this for the top. Wheeler Del Torro: That’s it. Julie Hasson: Okay. For this in here, so if I can do this, carefully. Wheeler Del Torro: It’s okay. Julie Hasson: Hopefully, that wont makes a difference getting it over to the top. I’ve so, okay. You know I really like about your recipes too is that there are- if they don’t make you know for ounces of ice cream like, it’s a normal manual you would making a machine. Because sometimes you will get ice cream recipes from ice cream buffs 00:06:36 things and makes a lot more than your ice machine could handle. Wheeler Del Torro: Right. Julie Hasson: Right. Wheeler Del Torro: Well, that the reason why we did the book was basically, so that you can take some ingredients since you might have from the house, and if you just taking out on Saturday or Sunday and you want to make something. Stay busy and you had got some, soft serve maker. Julie Hasson: Yeah, here we go curry soft serve, but this is unbelievable, when you get 00:07:06 in Portland Wheeler Del Torro: 2099. Julie Hasson: Okay and till then we have to buy his book and make these recipes. Wheeler Del Torro: Here you go. Julie Hasson: Okay will see in a few minutes. Okay I think this is, yeah ready for sort server, okay let me see what is set in the side. I think we turn it on, oh its so much better. Are you ready to do the soft serve? Look at the curry ice cream this is so much fun that --- like been back at the ice-cream stores when I was a kid at the sort serve, but curry is so much cooler. Wheeler Del Torro: Curry soft serve. Julie Hasson: Curry soft serve, this could be first. Wheeler Del Torro: Is everything – can everything you make in curry soft serve Julie Hasson: No, but you know I’m not bothered, because I think that is a pretty cool thing. Wheeler Del Torro: some food so its sprinkle soon rises on top. Julie Hasson: This looks good; I know you guys are going to make curry ice cream. Look at that, thank you so much for joining me. We are joining us I should say; I’m thank you for so much for, Wheelers Del Torro: Thank you for having me. Julie Hasson: Coming on here it’s so cool. And remember that recipes on Everydaydish.tv and you can make the vanilla version or curry or like your imagination anything go wild. Right? Wheelers Del Torro: Yeah. Julie Hasson: And check out Wheelers new book though. Wheelers Del Torro: The vegan’s cook. Julie Hasson: Okay, we’ll see next time. Thanks so much for joining us. Bye, bye.