This ice cream is more rich than sweet (though it is still sweet!); it’s good with just peanut butter, but even better when you add the chocolate, too. This is the first time I’ve used locust bean gum in homemade ice cream — the recipe works fine without it, but it freezes and softens more quickly and more smoothly with it, so it’s definitely worth adding if you keep the stuff around.
| Finally I have a decent cooked dessert that’s grain- and sugar-free. It was a bit of a leap of faith for both parts of this recipe, donuts and glaze, but it’s paid off. The donuts are crispy on the outside and soft on the inside, which is all I’m asking for really, and the glaze is fantastic. |  |
| It may not look like much, but a little goes a long way. 🙂 |  |
| When Jocelyn and I made the final version of these cookies last night, four people ate them all in ten minutes flat. 🙂 |  |
| I presented versions of several desserts in progress at our Easter feast — this one was definitely a hit. If you really, really like bitter dark chocolate, you can use cocoa powder straight up; for a sweeter-tasting version with a brighter taste, you can use some carob powder, too. |  |
| So, it turns out we don’t need to be as strict about cutting out dairy as we do about cutting out, say, sugar and grains, which have demonstrably made my sister and me both sick at this point. You can expect me to go on an oh-wait-I-can-use-dairy-again-really-let’s-get-cracking! spree for a while as a result, and here’s the first finished recipe: waffles. 🙂 |  |
