Tigernut vanilla ice cream. So good. No milk! No cream! No milk from cereals! but so creamy.........!!!!!

I like this!!! What a discovery!

And I write this in english because a want everybody to know that you can prepare a creamy ice cream suitable for people with allergy or intolerance to milk or other milk substitutes made out of cereals.

I use tigernuts or chufas as we call them in Spain. I have previously described how to prepare horchata or "chufa milk"The issue to make ice cream out of chufa, is that when you put it in an ice cream machine or you do the manual process of 2 hours in the freezer, mix and break the ice crystals and freeze again, the texture is very icy; in fact the ice cream machine can´t cope with it since immediately ice crystals cover the interior ice cream machine walls and the blade gets stuck.

So....here's the trick.......Gelify the tigernut milk, that will give it a custard-like consistency and it wont get stuck and will have a creamy texture, and even better, when it melts it will still have a custardy texture. We use the property of starch

So, do your horchata, quite concentrated, so you have plenty of those healthy fats, add sugar to taste, few drops of vanilla and then warm it up up to 90ºC, basically you will see when it becomes creamy without burning. The texture is that of a thin custard. Let it cool down and add it slowly to an ice cream machine. In 10 min you will have a lovely vanilla ice cream, base of many other inventions that you can imagine, make and enjoy.