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UR Recipes – October 7, 2014

A Yam Ice Cream Recipe by the Tasteful Pantry

By Megan

Recipe Yam Ice Cream

Welcome to the debut installment of a new weekly blog feature for recipes! Here at Urban Remedy, we have a standing tradition of highlighting the recipes that align with our core values: Certified Organic, Raw, Vegan, Gluten-Free… Ultimately, foods that are full of nutrition and have the intention to love and heal the body.

For this initial introduction to the recipe index we have partnered up with “The Tasteful Pantry,” who originally published her recipe for Yam Ice Cream and featured Urban Remedy’s light and crunchy vegan banana brittle.

 

Yam Ice Cream
Recipe Type: Dessert
Author: The Tasteful Pantry for Urban Remedy
Serves: 1 quart
This recipe has a few different components that need to be done ahead of time, so we recommend you start the day before you intend to finish it.
Ingredients
  • 1 cup Vegan Cashew Cream (see recipe below)
  • 1 cup yam puree (about 2 medium yams)
  • 1/3 cup brown sugar
  • 2 tablespoons non-dairy butter
  • 1/3 cup water
  • ½ cup non-dairy milk
  • 1 cup sugar
  • 1 tablespoon maple syrup
  • 2 egg yolks
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 pinch salt
  • 1 teaspoon vanilla extract (the higher quality the better)
Instructions
  1. Thoroughly peel the yams and chop them into 1 inch square pieces.
  2. Place them in a baking dish and sprinkle with the brown sugar and non-dairy butter.
  3. Cover with tin foil and poke about six small slits in the tin foil to allow steam to escape while the yams are baking.
  4. Bake at 400F (204C) for 40 minutes.
  5. Remove the yams from the oven, allow to cool, then purée in a food processor for about one minute.
  6. Simmer the ice cream ingredients then cool
  7. In a medium saucepan over medium heat, add the Cashew Cream, yam purée, water, non-dairy milk, sugar, maple syrup, egg yoke, cinnamon, ginger, nutmeg, cloves and salt.
  8. Bring the mixture to a simmer then remove from heat while whisking constantly.
  9. Whisk the mixture for an additional 5 minutes to make sure the sugar is completely dissolved.
  10. Transfer to a covered container and place in the refrigerator to cool for about two hours.
  11. Process the ice cream to perfection
  12. Stir in the vanilla extract and mix in an ice cream maker for about 30 minutes.
  13. Transfer to the freezer to harden

Banana Brittle by Urban RemedyThis delicious ice cream just begs for an equally satisfying topping so don’t miss the Vegan Cashew Cream recipe below! We were also thrilled to see the Tasteful Pantry spring for a bit of crumbled banana brittle by Urban Remedy.

 

 

Vegan Cashew Cream
Recipe Type: Dessert
Author: The Tasteful Pantry for Urban Remedy
Prep time:
Total time:
Serves: 4 servings
A whipped cream alternative.
Ingredients
  • 1/3 cup raw, unsalted cashews, soaked and rinsed
  • 1 cup water
  • 1 Tablespoon + 1 teaspoon coconut oil
  • 1 ½ teaspoons agave syrup
  • 1 teaspoon apple cider vinegar
Instructions
  1. Soak the cashews overnight.
  2. Rinse and blend (or process in the food processor) the cashews with the other ingredients until creamy, for about 1 minute.

 

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