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Thursday, June 19, 2014

Tapioca Pudding Ice Cream

 Photo is uninteresting, what's new. Flavor is freaking fantastic. Started with the tapioca pudding recipe from Mollie Katzen's Vegetable Heaven, but replaced the can of evap milk with a can of sweetened condensed milk. WAY to sweet to eat as pudding, which was my initial plan. So decided to freeze it, figuring all that extra sugar would be perfect for ice cream texture. Yup. This stuff is dangerous. Solid addition to the sorbet chronicles.

Tapioca Pudding Ice Cream
1/3 c small tapioca pearls
2.5 c water
14 oz can sweetened condensed milk
splash of coconut milk
salt
2 bananas
3 egg whites
vanilla
rum

cook tapioca in boiling water, about 15 min. stir in milk, coconut milk (i had the dregs of a can laying around), salt, cook a little more till thick. cool. taste. if you have a major sweet tooth you might be able to eat it as-is. we had some frozen bananas so i added them here to the cool the mixture more quickly. stir in vanilla and booze (this helps more with maintaining a soft texture). Beat up egg whites and fold in; the final texture improver. Freezer. Stir it a couple of times to break up ice crystals, but it won't freeze that hard. Takes 3-4 hours to freeze.


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