“A man travels the world in search of what he needs and returns home to find it.”
—George Edward Moore, British philosopher
Pearly white beaches. Sky-blue water. Lush rain forests. When your surroundings are some of the most beautiful places in the world, you can’t help but be inspired.
With cultural influences from Europe, Africa, and the Americas, the Caribbean islands have introduced the world to myriad unusual and exotic flavors. From cool coconut to sizzling spices, Caribbean cuisine offers something to satisfy anybody’s taste.
I truly enjoyed designing these recipes because the process reminded me of working in my grandmother’s kitchen in Jamaica. The smells and tastes brought back a wave of nostalgia. I hope these recipes inspire you to create your own memories!
Guavas have four times as much vitamin C as oranges. Plus, they give a beautiful hue to this ice cream.
½ cup (120 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
4 guavas, peeled, seeded, and sliced
¼ cup (60 ml) almond milk
2 cups (470 ml) soy creamer
½ cup (100 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a blender, combine sliced guava and almond milk until smooth.
Mix soy creamer, guava milk, remaining ¼ cup (60 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Fig Purée
A “purée” is a light soup made from cooked fruits or vegetables blended in a food processor. This purée is best served warm, over ice cream.
This refreshing, bright ice cream is a perfect summer treat. Sprinkle with grated coconut or brown sugar to serve.
3½ cups (825 ml) coconut milk, divided
2 tablespoons (16 g) arrowroot powder
¾ cup (150 g) sugar
1½ teaspoons (7.5 ml) vanilla extract
1½ teaspoons (7.5 ml) coconut extract
¾ cup (60 g) shredded coconut
In a small bowl, combine ¼ cup (60 ml) coconut milk with arrowroot and set aside.
Mix remaining 3¼ cups (765 ml) coconut milk and sugar in a saucepan, and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Stir in vanilla and coconut extracts.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add shredded coconut.
Yield: 1 quart (approximately 600 g)
*Variations: Coconut Cherry or Coconut Pineapple
To make Coconut Cherry ice cream, add ¾ cup (120 g) chopped black cherries in the last few minutes of churning. For Coconut Pineapple, mix in 1 cup (235 ml) pineapple juice before bringing ingredients to a boil.
SERVING SUGGESTION
Crispy Ginger Almond Wafer
For a gourmet dessert, serve Ginger Lychee ice cream on top of one of these wafesr.
This fruit, which is both tart and sweet, acquired its name from its shape. No doubt this ice cream will be the star of your next dinner soirée.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
4 to 5 star fruits, peeled, seeded, and chopped, divided
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a food processor, purée half of chopped star fruit.
Combine puréed star fruit, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add remaining chopped star fruit.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Watermelon Pineapple Ratatouille
Though typically a vegetable stew, “ratatouille” also can be made with fruit. This watermelon-pineapple variety goes great with any of the flavors in this chapter.
The tart flavor of passion fruit combined with the sweet taste of orange makes a delicious pair. Plus, both fruits are excellent sources of vitamin C. If you can’t find fresh passion fruit, substitute ½ cup (125 g) canned passion fruit purée.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 navel oranges
2 passion fruits, peeled, seeded, and sliced
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Finely grate 2 tablespoons (12 g) zest from oranges, then halve oranges and squeeze 1 cup (235 ml) juice. Discard oranges.
In a food processor, purée passion fruit until smooth.
Combine zest, orange juice, passion fruit purée, soy creamer, remaining ¾ cup (175 ml) soymilk, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrow-root cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
*Variation: Orange Pineapple
Why not substitute pineapple for passion fruit? To create Orange Pineapple ice cream, use ½ a pineapple, peeled and chopped in place of the 2 passion fruits. The rest of the directions are the same!
In Iran, pistachios are known as the “smiling nut.” In China, they are called the “happy nut.” One bite of this ice cream and we guarantee you’ll be smiling in no time! Add a little hot fudge (page 202) on top and happiness is guaranteed.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
1 cup shelled (120 g) pistachio nuts, divided
2 cups (470 ml) soy creamer
¾ cup (150 g) sugar
¼ teaspoon salt
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
In a blender, purée ½ cup (60 g) pistachio nuts with ¼ cup (60 ml) soymilk.
Mix soy creamer, pistachio milk, remaining ½ cup (120 ml) soymilk, sugar, and salt in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add remaining ½ cup (60 g) pistachio nuts.
Yield: 1 quart (approximately 600 g)
Green Fact
Plant-based diets lower the rate of heart attacks by 85 percent and lower the cancer rate by 60 percent.
Key limes have a high juice content and are more tart and bitter than normal limes. Look for them in gourmet food stores—they are smaller than regular limes and more yellow in color than green. In this ice cream, they impart an incredible, unique flavor.
1 cup (235 ml) soymilk, divided
2 tablespoons (16 g) arrowroot powder
2 cups (470 ml) soy creamer
½ cup (120 ml) freshly squeezed key lime juice (about 2 to 3 limes worth, depending on size)
¾ cup (150 g) sugar
1 tablespoon (15 ml) vanilla extract
In a small bowl, combine ¼ cup (60 ml) soymilk with arrowroot and set aside.
Mix soy creamer, remaining ¾ cup (175 ml) soymilk, key lime juice, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
Add vanilla extract.
Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions.
Yield: 1 quart (approximately 600 g)
*Variation: Strawberry or Raspberry Key Lime
In the last few minutes of churning, throw in ½ cup (85 g) chopped strawberries or whole raspberries.
A “shandy,” also known as a “radler” or a “panache,” is typically a combination of beer and lemonade. Modeled after the drink, this sorbet is flavored with Caribbean lager and ginger.
½ cup (170 g) agave nectar
2 tablespoons (28 ml) ginger beer
2 tablespoons (28 ml) Caribbean lager
1 quart (940 ml) water
Combine all ingredients, then place mixture in ice cream maker and freeze according to its freezing instructions.
Yield: 1 quart (approximately 600 g)
SERVING SUGGESTION
Waffle Cones
Sophisticated ice cream calls for classy presentation. That’s where these cones come in. Note: You’ll need a waffle iron to make them.
SERVING SUGGESTION
Pistachio Chocolate Biscotti
A Dark and Stormy’s a tropical drink made exclusively with Gosling’s Black Seal Rum and Bermuda Stone Ginger Beer. Stay true to the original drink when creating this tasty ice cream.
½ cup (170 g) agave nectar
2 tablespoons (28 ml) Gosling’s
Black Seal Rum
¼ cup (60 ml) Bermuda Stone
Ginger Beer
1 quart (940 ml) water
Combine all ingredients, then place mixture in ice cream maker and freeze according to its freezing instructions.
Yield: 1 quart (approximately 600 g)
This Caribbean-inspired sorbet tastes great in ginger beer floats.
½ cup (170 g) agave nectar
¼ cup (60 ml) ginger beer
1 quart (940 ml) water
Combine all ingredients, then place mixture in ice cream maker and freeze according to its freezing instructions.
Yield: 1 quart (approximately 600 g)
Green Fact
One person switching to a vegetarian diet saves more than 100 animals from industry cruelty each year.
