I'm working on another vegan ice cream recipe for my shop Dalla Rose here in Montreal.
I've got a really great one with coconut milk but I'd like to try and make one without coconut. The flavour is just too overpowering. So I've started researching nut milks.
Does anyone have any resources or calculations for nut milks? I need to calculate the fat for each nut and then test each one. I use my own stabilizer mix (that I came to from combining a ton of research from many different places, including ChefSteps!) which contains soy lecithin, lambd carrageen, guar gum and locust bean gum.
I'll work on a spread sheet that I can make public for everyone once we have something to go on!
Thanks for any amount of help in advance and if you have any questions about ice cream making I'd be happy to try to answer!
Mike
