At Van Leeuwen, we are big fans of social media—not only is it great for getting your message out, but it also connects you with amazing people and brings you closer to your audience. And it’s thanks to social media that we now serve our vegan Earl Grey flavor. It started with one of our Instagram followers who kept asking us, time after time, when we’d have this flavor available as a vegan version. We’re so glad we listened to her—it’s absolutely delicious!
MAKES ABOUT 1½ PINTS
SPECIAL EQUIPMENT
Immersion blender
1 cup (212 grams) coconut milk
1 cup (212 grams) Cashew Milk
¾ cup (150 grams) granulated sugar
6 tablespoons (30 grams) loose Earl Grey tea (see Sources)
6 tablespoons (60 grams) cocoa butter
¼ cup (60 grams) extra-virgin coconut oil
½ teaspoon (2 grams) kosher salt
1. Pour the coconut milk, cashew milk, sugar, tea, and 2 tablespoons (30 grams) water into a tall (2-quart or larger) container. Stir to combine; cover and refrigerate for 12 to 24 hours. Stir the liquid, then strain it into a large bowl, pressing on the solids; discard the tea leaves in the strainer. Return the liquid to the container and set aside.
2. In a small saucepan, melt the cocoa butter and coconut oil together over low heat until combined. Stir in the salt and remove from the heat.
3. Gently pour the cocoa butter mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, “loosen” the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.)
4. Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles “soft serve.” Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.