Music in the Kitchen: Favorite Recipes

Countdown to Thanksgiving: Sam Brooker’s Roasted Pumpkin Stracciatella Dairy Free Ice Cream

Countdown to Thanksgiving: Sam Brooker’s Roasted Pumpkin Stracciatella Dairy Free Ice Cream

 

Roasted Pumpkin Stracciatella Dairy Free Ice Cream

(makes 1.5 Quarts)

2-13.5 oz cans full fat Coconut Milk

1-5.4 oz can Coconut Cream

200 g Raw or Organic Cane Sugar

1 tsp Coconut Oil

1/4 tsp Sea Salt

1 tsp Vanilla

1/2 tsp Ginger

1/2 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp All Spice

1/2 tsp Guar Gum

200g (about 1 can) Libby’s 100% pumpkin

60 g Dark Chocolate

Ice Cream Machine

This gets pretty scientific, but it makes an amazing desert!  Are you ready to make Vegan Dairy Free Ice Cream without all the cow stuff? And I promise it’s just as good if not better than Dairy Ice Cream.  

First, roast that pumpkin. Spread the pumpkin onto parchment paper on a cookie sheet and roast in the oven at 400 degrees for about 16 min. While that bakes, in a medium sized Saucepan pour in all of the coconut milk and cream.  Turn the stove on a low to medium simmer setting. You’re just wanting to warm the cream.  As that’s warming, add the Sugar, Salt, Coconut Oil and Vanilla. Stir gently with a whisk or wooden spoon until all the sugar has melted.  As soon as you see the first bubble before it boils you’re done with this part.  Carefully pour the Cream Base into a food processor that can accommodate the liquid (about 5 cups).  Your pumpkin should be done about now. Also, make sure you take that out and measure out 200g and put in blender.  Turn the blender on low and incorporate all of the spices and guar gum — tap each measurement into the blender so it evenly disperses (Guar Gum can get clumpy if not slowly added). Blend until mixed well. Turn off. Now the hard part, the waiting.  You’re going to need to store the Pumpkin Ice Cream base in the fridge for at least 6 hours, best overnight, to get the creamiest texture.

I use a commercial grade Ice Cream Maker, but this will work with a home version.  After it has chilled for a while, pour the base into your machine and turn on.  As it’s working its magic, using a double boiler slowly melt the dark chocolate.  You’re about to get all Italian-y.  This step is critical to get the right texture of the chocolate pieces into the Ice cream.  When the chocolate has melted, and the Ice cream is in its final minutes, slowly drizzle the warm chocolate into the mix, this is called Stracciatella and the Chocolate instantly hardens and breaks into small pieces.  Go slow here as you don’t want to turn the ice cream into a mixed brown chocolate cream.  You’re done! Scoop the ice cream into a container or into 3 separate Pint containers and place into freezer.  This ice cream tends to freeze a bit on the hard to scoop side because of the added pumpkin, but just take out 10 minutes before serving for a softer scoopable ice cream that will be sure to impress your friends and family.

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Favorite Thanksgiving memories

Thanksgiving…love this holiday.  Growing up we always spent it with my relatives in Milwaukee, Wisconsin.  My house was pretty chill for the most part, but their house was always very loud and very entertaining.  My cousins Dave and Julie are hilarious, and Auntie Marsha and Uncle Mel had me laughing all day long. Oh and the crazy dog “Scruffy” who would bite you unless you gave him an Oreo cookie. It had to be an Oreo or you were in for it.  Those Thanksgivings were some of the best holiday memories.  Now, we celebrate at my mom’s usually and it’s always great to see the family.  One year, my Dad had the brilliant idea that Thanksgiving should be celebrated closer to the Harvest moon in late October, his logic being that it makes way more sense for a feast, and also we wouldn’t be competing with all the other travelers in late November, and it’s not so close to Christmas, which can be a pain in the butt traveling long distances to see family twice within a month.  That Thanksgiving was one of the best ever. We had nice weather, cheap flights, good food and family.  Kind of wish we stuck to the late October plan.

Favorite Thanksgiving Drink

Up north there’s a popular holiday drink called a Tom & Jerry. I think I drink about one per year around the holidays, but man o’ man they’re good. Otherwise, I’m always down for a Moscow Mule.

Kitchen Tunes

As far as tunes while I’m in the kitchen, it varies as to what I’m cooking up!  I do like listening to some latin jazz like The Buena Vista Social Club. It’s always fun to have on and around the holidays. You can’t beat some classic Bing Crosby Christmas songs.  I’m also a sucker for some straight up pop music, the Hits 1 vibe to get me dancing and singing along.  And if I want to think about my Dad, who I lost in 2006, and my childhood, there’s nothing like James Taylor.

 

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About Sam Brooker – Reared among the humble community of Green Bay, WI, Sam took to both piano and guitar via lessons from his dad. He would transition to Music City after high school and honed his songwriting craft and music business knowledge.  After development deals with DreamWorks and RCA, he found his performance footing as the duo Sam & Ruby with his friend Ruby Amanfu. They would go on to release The Here and Now that the Associated Press proclaimed as “Album of the Year.” Songs from the duo were licensed to TV and film including major motion picture releases “The Secret Life of Bees” and “Hope Springs.” He would step out of the performance world for a period to garner record breaking success in the publishing arena.  Founding Artist Revolution (AR), a publishing company, the company’s first cut would become Billboard’s longest running #1 and the “Top Selling Country Song of All Time” with the release of Cruise by Florida Georgia Line, co-written by his writer Jesse Rice. AR would go on to secure additional cuts with Florida Georgia Line and acts like Kristian Bush, Chase Rice and Colt Ford. Also in the business arena, he founded Remix Hits with Matt Wilder, a tech company that is developing software to automate the process of sampling and licensing to create new revenue streams for the entire music ecosystem.  With the catalog of works that he had built along the journey since Sam & Ruby, he compiled his top selections across the country and adult contemporary genre and will be releasing a full self-title EP in early 2017 featuring the debut single Stay.

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Music in the Kitchen: Favorite Recipes

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