Locally grown Meyer Lemon (from Steve's garden) was the first ice cream I made in our new Donvier hand-crank freezer. It's wonderfully simple to operate, and makes just one pint, which seems to be perfect for us. The second experiment was with juicy organic strawberries. I added in strawberry pieces at the end, but they made little frozen chunks and didn't add anything, so I'll blend them all the way next time. And tonight, pure dark chocolate!
I'm using recipes from Wheeler Del Toro's Vegan Scoop and trading out the soy, using organic coconut milk in place of the creamer, my own almond milk in place of the soy milk.
Larry and Luna of Coconut Bliss are my guides. I first met Larry and Luna in Eugene back in 2003 at a Buddhist retreat weekend, when they were part of a sustainable community there. Imagine my surprise when I brought home a pint of Coconut Bliss ice cream from OB People's Co-op and saw their beautiful faces smiling back at me. Luna was the "kitchen goddess" at Lost Valley then and I have never had a more colorful, delicious veg menu on retreat... the beet salad, and walnut-pea pate' on rustic artisan bread were incredible!