Here’s a little tidbit for all you single folks out there. When you decide to marry someone, you better be prepared to endure all their habits, good and bad. Because let me tell you: they aren’t going to change.
If all goes well, perhaps you’ll learn to love the fact that this special person sees nothing wrong with buying 6 cases of pumpkin when its on sale at Sam’s club, insists on cleanly swept floors but could care less about the pile of mail on the counter, or posseses an uncanny ability to dirty no less than 85% of the dishes and utensils for every dish she or he cooks. Or at least you’ll learn not to complain about it. That’s what finally happened to Ben.
Ben, who didn’t make a peep when I started breaking out the mini martini glasses. Four of them, when only two people were around.
Ben who didn’t nudge me out of the way as I took up the counterspace over the dishwasher he was trying to load, as I loaded up these babies with gingerbread ice cream.
Ben who lovingly took the empties from me, after I scooped the ice cream back into its container after the photo shoot, without the slightest eye roll.
Ben, who eagerly agreed to eat more dessert, at 10:15pm, when the photo shoot was finished. After all, we had to prove that at least two of those glasses were put to good use.
He’s finally learned that the messier I am in the kitchen, the more good things there are to come.
Good things indeed. This rich and creamy ice cream is dairy free, wheat free, and refined sugar free. And it gets its zippy gingerbread cookie flavor from one of my favorite holiday products: Celestial Seasonings Gingerbread Spice Tea!
Churn some up before it goes away… I’ll be stocking up for sure.
Dairy Free, Refined Sugar Free Gingerbread Ice Cream
Yield: 8 servings
2 cans light coconut milk
4 gingerbread tea bags*
1/2 cup molasses
1/2 teaspoon liquid vanilla stevia extract
2 teaspoons guar gum
Pour coconut milk into a medium saucepan and add tea bags. Bring to a boil, then cover and turn off heat. Let steep for 45 minutes.
Remove tea bags, squeezing excess liquid from them. Whisk in eggs and molasses until smooth. Turn heat to medium, and gently heat the mixture, stirring often, taking care to make sure it doesn't boil. Cook for about 10 minutes, until mixture has noticeably thickened.
Turn off heat and cool for 15 minutes. Transfer to a food processor and blend in the stevia extract and guar gum. Pour into a bowl and cover with plastic wrap. Chill for several hours or overnight.
Churn ice cream in an ice cream maker according to manufacturer's directions, and transfer to an air-tight container for freezing.
If ice cream is too hard to scoop, remove from freezer 20 minutes before serving.
*I used Celestial Seasonings Gingerbread Spice Tea. Please note that this product is wheat-free, but not gluten-free due to the fact that it contains barley.
Servings Per Recipe: 8
Serving Size: 100gm
Amount Per Serving
Total Fat 7.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 69.4 mg
Sodium 40.1 mg
Potassium 326.4 mg
Total Carbohydrate 16.7 g
Dietary Fiber 0.5 g
Sugars 11.8 g
Protein 2.7 g
This recipe is linked to Slightly Indulgent Tuesdays for 12/20/2011.