In the recipe I posted on July 5 for the Coconut Milk Ice Cream, an astute reader caught a glaring error: the last ingredient listed in this ‘supposedly casein-free’ version was (gulp!) heavy cream.
It should have read about 4 ounces original flavor (no sugar added) rice milk. We used the Whole Foods 365 brand, which is our grandson’s regular milk substitute. The reason for the “about” is that you’re adding enough rice milk to end up with 3 cups of milk-like liquid and the two cans of coconut milk come up a tad shy of 3 cups when combined. In this case, my batch was about 4 ounces shy, which is how much rice milk I used.
That mention of heavy cream was a typo, which, thanks be to the magic of bloggery, I have duly corrected.
How, you may wonder, could one mistake the words ‘heavy cream’ and ‘rice milk’? Well you may ask.
As I mentioned in the blog, we made two batches of ice cream. One no-holds-barred, dairy indulgence for us grown folk, using 2 cups of half and half, 1 cup of heavy cream, sweetened with Splenda. And the other for the grandangels, using the cans of coconut milk and about 1/2 cup of rice milk and dextrose powder. And, of course, in both we had the richness of 6 egg yolks and the flavor of the vanilla extract.
The original typed recipe was for the dairy version and when I transcribed it for the coconut version, I missed the last line…when typing it in, not when making it. I simply needed to delete that last line for the coconut version.
It would have, even as it was written, made a fine ice cream with good fats from both coconut and dairy, but it would not have been the dairy-free treat I concocted for the grandangels.