Wheeler del Torro delivers what no one expects. His unmatched pop-up dinner parties celebrate spontaneity, new connections and delicious food. Wheeler’s culinary lectures surprise guests by uncovering the deeper dimensions of the foods they eat – the history, the culture, and the stories that are behind every great meal.
Wheeler Del Torro’s Vegan Vanilla Ice Cream
Wheeler del Toro, (Boston) is the founder and owner of Wheeler’s Frozen Desserts www.icecreamproject.com, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice, and almond milks. His ice cream has been featured in Boston Magazine and on the popular website Daily Candy.
- Category: Dessert
- Cuisine: Ice Cream
- 1 cup soy milk, divided
- 2 tablespoons arrowroot
- 2 cups soy creamer
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- In a small bowl, combine 1/4 cup soy milk with arrowroot and set aside.
- Mix the soy creamer, remaining 3/4 cup soymilk, and sugar together in a saucepan and bring to a boil over low heat. When the mixture begins to simmer, take off heat and immediately pour in the arrowroot cream. This will cause the liquid to thicken noticeably.
- Add the vanilla extract.
- Set the ice cream mixture aside to cool, then place in refrigerator. Ice cream mixture should be well chilled before adding to ice cream machine. Freeze according to your ice cream maker’s instructions.
Copyright © 2009 Wheeler Del Torro The Vegan Scoop