Ice Cream Fail... or Gelato?

I followed the trusty recipe, this time adding a generous amount of cocoa powder and gelatin while the coconut milk and yolk mixture was warm. Turned out it was also a generous amount of gelatin. 

It tasted pretty good pre-ice cream maker as a custard. Once in the ice cream maker, it didn't change much in volume. 

However, I did end up with something a bit like gelato - dense, chewy, and warm. 

I made 1.5x the original recipe, and probably ended up with 1.5 T of gelatin. 

So go ahead and see how you like this dairy-free gelato. Just because it doesn't turn into ice cream doesn't mean it's not a great dessert. 

Early May Meals

Breakfast: sunny-side up eggs, red chard, Japanese sweet potato with butter (yay more starch!), and local Jasmine kombucha. 

Breakfast: ham steak, fermented ginger beets, and sweet potato fries. 

Lunch: Wild Planet canned shrimp, arugula, baby romaine, cucumbers, fermented ginger carrots, and a clementine (fruit in salad is the greatest) with a dressing made of avocado oil, toasted sesame seed oil, raw apple cider vinegar, ume plum vinegar, salt, and garlic.

This trusty recipe (I think this was the first time I followed the "make a custard on the stove" part of the recipe and was not disappointed) with additional gelatin, 1.5 tsp of mint extract, a handful of mint leaves, and Equal Exchange bittersweet chocolate chips. Oh, and I multiplied the recipe by 1.5x. Duh.

I've decided that a dog-free couch is a futile endeavor.

So close, Martha, yet so far.