Vegan Ice Cream + Thai-Style Ice Cream

choi

(1) Melissa Clark, Vegan Ice Cream to Scream for; No eggs, no cream, all flavor from the ‘Van Leeuven Artisan Ice Cream’ cookbook. New York Times, July 22, 2015.
http://www.nytimes.com/2015/07/2 ... en-van-leeuwen.html

Excerpt in the window of print: Could vegan roasted banana be as good as the custard-based recipe?

Quote:

“And that vegan roasted banana ice cream [in the cookbook] blew my mind.

“it’s the vegan ice cream that will change your life, or at least make you rethink any vegan prejudices.  It was beautifully creamy and smooth, managing to be light and luscious without any grainy or icy bits * * * Even better, because there are no eggs in the recipe, the deep flavor of the roasted bananas zipped to the front of the tongue: crisp, intense, buttery and browned.

“Most vegan ice creams are based on soy products, nut milk or coconut milk, and rely on some kind of stabilizer (guar gum, carrageenan, xanthan) to produce a creamy texture.  Ms O’Neill and the Van Leeuwens, who are adamantly against using stabilizers in any of their products, came up with a different and effective method. They use a combination of coconut oil and cocoa butter to add the necessary fat content, along with a combination of homemade cashew milk and canned coconut milk to keep the base flavor neutral enough to take on the taste of whatever aromatic you add. The mint chocolate chip tastes like mint and chocolate, not like coconut or cashew.

Note:
(a)
(ii) “the [cook]book, a detail-oriented tome by Laura O’Neill, Ben Van Leeuwen and Pete Van Leeuwen, with Olga Massov [publisher: Ecco; 2015]”
(ii) Van Leeuven
https://en.wikipedia.org/wiki/Van_Leeuwen(an Leeuwen is a Dutch surname. It refers to people from Leeuwen. The name appeared in records since 1250 in South Holland)
(b) Read the recipe to learn how to make cashew milk and roasted bananas.  There (in the recipe), Vitamix
https://en.wikipedia.org/wiki/Vitamix

is a blender.

choi

(2) Florence Fabricant, Ice Cream Takes Shape While You Wait. New York Times, July 22, 2015 (in her column “Front Burner”)
http://www.nytimes.com/2015/07/2 ... on-summer-corn.html
(Wilson Tam, his younger brother Richard and David Chen)

Note:
(a) You do not really need to read the NYT review. The next explains the mechanism, which is more intriguing to me.
(b) About Us. 10Below Ice Cream, undated
www.10belowicecream.com/#!about_us/c161y
("10Below Ice Cream is New York’s first establishment serving Thai-inspired ice cream rolls. This concept was created on the streets of Thailand, serving fresh, made-to-order ice cream. * * * We roll each individual ice cream order with the freshest ingredients right in front of your eyes, meaning no preservatives or stabilizers are added. * * * [The ice cream parlor is] Nestled on Mott Street * * * turning liquid cream to ice cream in under two minutes. Using an advanced cold plate that reaches temperatures well below -10°F, the ice cream produces smaller ice molecules to make it naturally smoother and creamier, eliminating the need to add in additional fat and emulsifiers to create the same rich, creamy texture we love in ice cream")