Carob

Rating: *****
Nickname: The Mother-in-Rule's Favorite

Last summer I was commissioned by Cheryl's mother to make her a carob ice cream. Well, now the in-rules (they aren't technically my in-laws) are visiting again, so the time has come!

Turns out there is a peculiar dearth of straight-up carob ice cream recipes. The only one I found was a vegan version from Altered Plates. I didn't particularly want to do a vegan one, since I want to get a clear experience of what carob ice cream is like, without being distracted by substituting dairy stuff, etc. So I backwards-converted the Mimicreme, almond milk, and agave, and came up with the following.

Bring to just boiling:
2 c. cream
6 T carob powder
1 c. sugar
pinch salt
Cut heat and melt in:
1 c. carob chips
Whisk in:
1 1/4 c. milk
1 t vanilla
Blend smooth with immersion (or regular) blender.
Chill in the refrigerator for a few hours or overnight.
Churn and freeze in the ice cream machine.

I've never particularly been a fan of carob, but I must say I was surprised at how good this turned out. Linda enjoyed it as well, and apparently it lived up to the memories of the carob ice cream she used to get in college. Success!