This is a very light, high-volume, simpler to make frozen dessert with a texture similar to a fine sorbet. The aquafaba is optional, but you owe it to yourself to try it at least once. I think you won't go back. I did a side-by-side comparison of this base with and without polydextrose, but prior to including aquafaba into the recipe. If you choose to omit the polydextrose, you'll have a nice soft-serve texture on the day this is churned, but it will be rock hard the following day. Eat it all in one day, or consider using another freezing point depressor (like alcohol).
If you haven't already, check out Ice Cream Nation for more information on aquafaba in frozen desserts. I had been using aquafaba in agar agar jellies and stumbling upon it on Anders' blog was the perfect storm -- it reminded me of the sorbets I made with my parents as a kid (we used whipped raw egg whites).
Seriously, guys. This is one "serving" of the base with whipped aquafaba. This is slightly more volume than you'll get out of a pint of Artic Zero for two thirds of the calories and, in my humble opinion, a far more pleasant texture. Arguably, Arctic Zero's owes its density and extra calories to added protein, so I have been working on a version that will take a serving up to 140 calories but dramatically increase the (nonexistent) protein count. If you choose to omit the aquafaba, you will still have a very serviceable base (minus 10 calories) but the resulting volume will be closer to a serving of Alternative Ice Cream. In fact, if this is your first foray into my frozen desserts, you should head over to my Alternative Ice Cream v2 post for technical details of all kinds that are also relevant to this type of base.
Makes: 2 servings (about 2 cups each, depending on churning and aquafaba use)
86 calories
NOTE: I am retesting this recipe. After several successful batches (12 servings of all kinds), these are coming out harder from the freezer than they used to. I am unsure whether this is attributable to the freezer being less full (though the temperature hasn't changed much), a new batch of PolyD I started using (same brand, different order), or a transcription error in the erythritol quantity.
08/23: The freezer is indeed being a jerk with distinct hot and cold zones in the area where I normally keep ice cream. I put two water bottles, one of which was completely frozen after a few hours and the other still liquid. Will be reshuffling its contents and testing temperatures again before tweaking recipes' freezing point depression.
BASE
24 oz unsweetened cashew milk
½ c (50g) granulated erythritol
Other sweetener of choice, to taste (e.g., ¼ c granulated sucralose)
6 tablespoons (66g) polydextrose
¼ to ½ teaspoon guar gum
Using ½ teaspoon of guar gum imparts a distinctly stretchy, chewy (but not creepy) texture to the ice cream. I happen to be a fan, but this deviates from most commercially available products.
Pinch salt
Flavorings (see separate post)
½ c aquafaba
Pinch cream of tartar
(v.1.1, not on this blog, would be this same recipe without aquafaba, and mixing guar and xanthan gum)
PROCESS
In a small saucepan, whisk together the cashew milk, erythritol, and salt on medium-high heat. Whisking continuously, gradually add the polydextrose (it likes to clump) and continue heating and stirring frequently both the erythritol and polydextrose are dissolved. Remove from heat.
Adding the guar gum can be awkward: you can either dissolve it in an alcohol-based extract you will be using, or combine it with a small amount of granulated sweetener and sprinkle it while continuously mixing (I favor an immersion blender for this step)
Add additional sweetener and extracts to taste, you want a base that is almost too sweet in its present form.
Chill the base for at least 2-3 hours (the guar gum will continue to work its magic), ideally overnight. If you're short on time, you can briefly pop the mixture in the freezer to get it as cold as possible before churning.
Immediately before churning, whip up your aquafaba with the cream of tartar until soft peaks form. With this small amount, you'll probably find it easier to use the whisk attachment of an immersion blender in a tall container (2-3 cups capacity). Otherwise, stand mixers and hand mixers are commonly used. Be patient! This takes several minutes. You should get at least 2 cups of the magical stuff.
Fold the aquafaba into the chilled base and churn, baby churn. As with other low fat, low sugar bases, this sets up faster than a cream-based ice cream.
Dig in now, or park in the freezer for 6-10 hours (depending on your freezer's temperature)
When I implore you to be patient with the aquafaba, this is what I mean. The pictures below show 1/3 cup of red kidney bean aquafaba (used for another recipe). I was getting bored and ready to move on when I hit the 7-ounce mark, but I persevered until I actually reached the soft peak stage.
