Nutmeg Ice Cream

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If you like egg nog … you’re gonna love this. Frozen vegan nog! YUM! It’s exceptionally delicious on it’s own or scooped on top of warm apple crisps, pecan or pumpkin pies. If you don’t desire the alcohol you can leave it out however … it’s extra delicious with a little kick!

For the Recipe

2 tsp. freshly grated nutmeg

4 cups homemade almond milk

1 whole nutmeg, cracked

1/2 vanilla bean, sliced and seeded

1/2 cup palm or coconut sugar

1/4 cup agave

pinch of coarse sea salt

2-4 TB cognac or rum, depending on the amount of of a kick you desire (optional)

Instructions
1. Toast grated nutmeg in a frying pan over medium heat, 1– 2 mins.
2. Eliminate pan from heat, set aside.
3. Heat almond milk, fractured nutmeg and seed from the vanilla bean as well as covering in a 4-qt. saucepan until it simply begins to simmer.
4. Get rid of from heat, cover and let high for 10 mins.
5. Add sugar and agave, whisk till combine. Cover and steep another 10 mins.
6. Pour through a great strainer into a huge bowl.
7. Whisk in toasted nutmeg and chill in fridge a couple of hours or overnight.
8. Location container you’ll be using to put the finished Ice Cream in, in the freezer.
9. When mixture is cooled, whisk in cognac or rum if making use of, until incorporate.
10. Pour into ice cream maker, then, when done, transfer to the chilled airtight container.
11. Freeze until set before serving.

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