Edible Alchemy

Transforming ordinary ingredients into something truly extraordinary: That’s the basic idea behind the concept of alchemy, which Alkemie Ice Cream rightly exemplifies. Utilizing a unique base comprised of cashews, coconut, and agave, this small company is making a big splash in the frozen dessert market, setting itself apart from the competition with quality ingredients, and perhaps just a little bit of magic.

Although still unavailable in much of the country, I went right to the manufacturer as soon as I caught wind of this mystical creation, and all but begged for a taste. Luckily, I needn’t have pleaded so hard, as it turns out the people behind Alkemie are very friendly and easy to communicate with. I had three solid pack pints arrive on my doorstep in no time at all.

If you can make a good Vanilla ice cream, you can make anything, as I firmly believe, so that container is where I plunged my spoon in first. Plentiful flecks of vanilla bean dotted the surface and interior, promising to pack in the flavor, and it did not disappoint. Full-bodied and assertive, this proved that vanilla isn’t always just a backup singer, but quite capable of taking the lead. Incredibly smooth and creamy, this little number is undeniably rich, rivaling any super-premium pick. In fact, it was practically buttery, the way it coated and lingered on my tongue. Some might detect and be bothered by a very slight aftertaste from the base ingredients, but it wasn’t enough to stop me from going back for seconds, thirds, and eventually fourths.

Runner up as America’s favorite ice cream flavor but still number one in many peoples’ opinions, the Dark Chocolate has some pretty high expectations to live up to. Luckily, it not only met, but exceeded any I had. More than merely cocoa-flavored, this dark temptress throws a one-two punch of no-holds barred chocolate intensity, powerful enough to send the most dedicated chocoholics spinning. Though I’m not usually one to go for plain chocolate ice cream if given a choice, this alone could change all of that. Not a hint of coconut nor cashew impedes the flavor here, so all the eater experiences is pure frozen chocolate bliss.

Now thoroughly excited to discover what that final pint held, I could hardly break into the Mint Chocolate Chip fast enough. The powerful aroma of mint wafted up to my nose as soon as I lifted the lid, betraying the otherwise plain-looking, snow white and black-speckled ice cream inside. Its very bright, fresh mint flavor without any grassiness to speak of makes for highly refreshing, well-balanced treat begging to be served in the heat of summer. Generous handfuls of chocolate pieces with just a hint of bitterness cut the sweetness perfectly, and their even distribution but irregular sizes made every bite different and exciting. Deceptively light, this is the kind of dessert I would never tire of.

Smooth-scooping straight out of the freezer, there’s none of the chalkiness or iciness that I’ve come to associate with some commercial vegan ice creams. If Alkemie could just ramp up production, distribution, and perhaps add a few more flavors to their strong but small line up, I think they could really take the market by storm, with or without a little pinch of magic.

[Written for Go Dairy Free]

January 14, 2010November 20, 2025

Hannah (BitterSweet)24 Comments

Flourless and Fabulous

Grab your chocolate and your whisks; It’s time for a special Valentine’s Day Daring Baker Challenge!

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.

We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Flourless chocolate cake is a staple recipe that should be in any decent baker’s repertoire. While I wasn’t exactly on the edge of my seat, dying for a chance to make it, this certainly was a good excuse to perfect my own approach… And eat some over-the-top, decadent, rich chocolate cake in the process.

Still buzzing from the excitement of having been in Johnny’s pastry kitchen, I jumped on this challenge almost as soon as it had been announced; Within the first week of February, to be sure. Drawing inspiration from Jean George’s own molten chocolate cake, I decided to construct and plate mine in a similar fashion.

Happy to see that the black-eyed pea cake I made to celebrate the new year was actually a perfect fit, I made a few simple changes to make the batter smoother, and a bit richer. All you need is more chocolate, pretty much! This intense cake is definitely a chocoholic’s dream, and it wouldn’t take a big serving to satisfy even the most voracious sweet tooth.

However, it seemed to me like the coconut chai ice cream that I made as an accompaniment really stole the show, adding a much needed refreshing component to the plate. It certainly doesn’t need to be served with this decadent chocolate bomb to be delicious, either… Although a light drizzle of extra ganache certainly doesn’t hurt!

Yield: Makes 1 Scant Quart

Coconut Chai Ice Cream

Name: Coconut Chai Ice Cream
Cook time: 10 min
Total time: 6 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 3/4 Cups (One 14-Ounce Can) Full-Fat Coconut Milk; 1 Whole Star Anise; 10 Whole Cloves; 1/4 Teaspoon Ground Allspice; 2 Whole Cinnamon Sticks; 1 Inch Fresh Ginger, Roughly Chopped; 10 Whole Black Peppercorns; 1/2 Teaspoon Ground Cardamom; 3/4 Cup Granulated Sugar; 1 (12-Ounce) Package Extra-Firm Silken Tofu; 1 Teaspoon Vanilla Extract; 1/4 Teaspoon Salt; 1/8 Teaspoon Xanthan Gum

Creamy yet light and brightly spiced, this ice cream is an excellent palate cleanser and focal point alike.

Cook Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 3/4 Cups (One 14-Ounce Can) Full-Fat Coconut Milk
1 Whole Star Anise
10 Whole Cloves
1/4 Teaspoon Ground Allspice
2 Whole Cinnamon Sticks
1 Inch Fresh Ginger, Roughly Chopped
10 Whole Black Peppercorns
1/2 Teaspoon Ground Cardamom
3/4 Cup Granulated Sugar
1 (12-Ounce) Package Extra-Firm Silken Tofu
1 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/8 Teaspoon Xanthan Gum

Instructions

In a medium sauce pan, combine the coconut milk, spices, and sugar. Scald the mixture (bring it just to the brink of boiling) and then turn off the heat. Cover, and let steep for 20 minutes.
Meanwhile, thoroughly drain the tofu and place it in your food processor or blender. Completely puree, scraping down the sides so that no pieces remain. Add in the vanilla and salt, and pulse to combine.
Once the coconut milk has been infused with the spices, strain out the solids and add the liquid into the food processor. With the motor running, sprinkle in the xanthan gum. Scrape down the sides and pulse a few more times to make sure everything is incorporated.
Let the mixture cool completely in the refrigerator before churning in your ice cream machine according to the manufacturer’s instructions.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 15gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 100mgCarbohydrates: 30gFiber: 1gSugar: 25gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

February 28, 2009June 25, 2023

Hannah (BitterSweet)78 Comments

A Match Made Through Science

To the average cook, flavor pairing is a critical art to understand and master, but in truth, it’s much more of a science than anything else. Matching up similar volatile molecules in various ingredients ensures a much greater likelihood of ending up with a dish that has all its elements both well-balanced and working together harmoniously. Taking this approach, there have been many dubious, unusual, and just bizarre pairings concocted (caramelized cauliflower and chocolate, anyone?) but most surprisingly, the flavors do always seem to work together.

They Really Go Well Together

Fascinated by this concept, I’ve been quietly watching this blog event, They Really Go Well Together (TRGWT), seeing what creative entries came in for such unique combinations. When the most recent theme of soy sauce and malt was announced, something about those two just struck me as perfect, and I completely understood that they belonged together. The bright saltiness of the soy sauce, the deep, woodsy notes of malt- This was one that I had to try for myself.

Believe it or not, I actually made a soy caramel sauce many months ago for a base recipe that never fully worked out, so I already knew that that would make an appearance here. Instead of putting it on the side as a dipping sauce, keeping it separate from the “action,” if you will, I wanted to have it swirled throughout… And what better to swirl caramel through than ice cream?

The Ripple Effect

So malted ice cream with soy caramel ripple it was! With just enough sweetness to counteract the high level of salt in the soy sauce, the caramel ripple adds bursts of bright flavor, livening up the smooth, musky malt ice cream. An odd couple, perhaps, but they really do create a harmonious symphony of flavor!

Maybe there is something to this whole “science” business after all?

Yield: Makes 1 1/2 Pints

Malted Ice Cream with Soy Caramel Ripple

With just enough sweetness to balance the salty in the soy sauce, a rich caramel ripple adds bursts of bright flavor, livening up the smooth, musky malt ice cream.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 5 minutes

Ingredients

Malted Ice Cream:

1 Whole Vanilla Bean
2 Cups Plain, Unsweetened Non-Dairy Milk Divided
1/2 Cup Full-Fat Coconut Milk
2 Tablespoons Cornstarch
1/2 Cup Barley Malt Syrup
1/4 Cup Granulated Sugar
1/4 Teaspoon Xanthan Gum (Optional, but Recommended*)
Pinch Salt

Soy Caramel:

1/2 Cup Dark Brown Sugar
2 Tablespoons Soy Sauce

Instructions

Slit your vanilla bean down the center and use the side of your knife to scrape out the seeds. Add the seeds into a medium sauce pan, along with 1 3/4 cups of the non-dairy milk, plus all of the coconut milk, malt syrup, and sugar. Place the pan over medium heat, and stir occasionally until the sugar has dissolved.
In a separate dish, whisk together the remaining 1/4 cup of milk with the cornstarch, making sure that all of the lumps are beaten out. Pour the slurry into the pan while whisking constantly, and continue to cook the mixture until bubbles begin to break on the surface and it feels significantly thickened.
Remove from the heat, sprinkle in the xanthan gum and very quickly and vigorously whisk it in. If you don’t trust that you can move fast enough, incorporate it using a stick blender, because it absorbs liquid and forms lumps very rapidly. Finally, whisk in the salt, and plunge the pan into an ice bath to cool it down. Place plastic wrap directly on the surface, and let it chill in the fridge for at least one hour.
While the base chills, you can make the soy caramel. Simply combine both the brown sugar and soy sauce in a small sauce pan, place over medium heat, and cook the mixture until the sugar has dissolved. Set aside. (It may start to harden by the time you get back to it, but just reheat it gently and it should be fine)
Once the base has thoroughly chilled, churn it in your ice cream machine according to the manufacturer’s instructions. After freezing, transfer it into an air-tight container, and swirl in the soy caramel using a wide spatula. Quickly move it into your freezer so that it can fully solidify.

Notes

*The ice cream will work just fine without this, but it vastly improves the texture and therefore mouth feel of the finished product.

Thoroughly Chilled

Cooking seasonally keeps things exciting; New produce to utilize and different flavors to play with. It gives the changing atmosphere much more purpose in my eyes, as every cold snap means another day to make a big pot of soup, and the fierce winds have me turning towards hot chocolate and chai. The downside, of course, is the need to let go of those beloved warm-weather dishes that were like close friends only a few short weeks ago. For some people, this means that the ice cream maker will be evicted from its spot in the freezer for another half year, sentenced to defrost in the darkness of a kitchen cabinet.

Well, if you ask me, that sort of behavior is just plain crazy, as I’m a firm believer in year-round ice cream enjoyment! Besides, if you put away that machine now, you’ll miss out on some of the best flavors that this season has to offer: Eggnog, candy cane, gingerbread, pumpkin spice… Put on a sweater and crank up the heat, because there’s no way the ice cream will stop churning out of my kitchen!

Yield: Makes About 8 Servings

Easy Pumpkin Ice Cream

This creamy, soft, scoopable ice cream is like a bite of frozen pumpkin pie! This recipe takes zero prep work, little effort, and a bare minimum of pantry staples. You're ready to start churning anytime!

Prep Time 2 minutes

Additional Time 3 hours

Total Time 3 hours 2 minutes

Ingredients

1 (15-Ounce) Can Pumpkin Puree
1 (14-Ounce) Can Coconut Milk
1 Cup Dark Brown Sugar, Packed
1/4 Cup Maple Syrup
2 Tablespoons Bourbon or Brandy
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
Pinch Freshly Ground Black Pepper
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract

Instructions

Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous.
Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions.
Transfer into an air-tight container and freeze until solid before serving. Scoop and enjoy!

Notes

Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!