Welcome to another Meatless Monday – this week is xanthan gum.
…and I have an amazing ice cream to share with you.
Xanthan gum is a food additive that is becoming more popular with the increase of gluten free diets. In gluten free baking, xanthan gum replicates the sticky consistency normally found with gluten. You need very little in a baking recipe – I generally follow the 1/4 teaspoon per 1 cup flour rule. Xanthan gum is also used as a thickener – increasing viscosity of sauces, dressings and smoothies.
Today, I am sharing an ice cream recipe using xanthan gum – it brings a smooth and creamy consistency and keeps it from becoming icy.
This ice cream is brightly flavored, perfect for the small glimpses of spring we are having. This will stocked in my freezer all summer long…
One word of caution when chopping lemongrass…
you may want to open a window – Extremely Aromatic!
lemongrass ice cream
dairy, egg, soy and gluten free, vegan
2 (15 ounce) cans coconut milk (full fat)
2/3 cup maple syrup*
5-7 lemongrass stalks, trimmed and peeled – outer layer removed
1 teaspoon xanthan gum
pinch sea salt
*taste and adjust to your flavor preference
Preparing lemongrass: after trimming and peeling outer layer(s), chop fine, mashing into a paste. Alternately, you can blend in a high speed blender, removing any larger strands that remain (I left some small fibers in this ice cream).
In saucepan over medium high heat, whisk together coconut milk, maple syrup and lemongrass. Stir constantly as mixture begins to bubble. Remove from heat, whisk in xanthan gum and salt, stirring until completely smooth. Allow mixture to cool. Pour into ice cream maker, proceed with manufacturer instruction.
Store in covered freezer safe container.
need more ideas?
here are a few of my favorite recipes using xanthan gum – all are gluten free and free of dairy and eggs, while still very fluffy light and perfectly textured. Delicious:
To see how other #MMAZ participants used xanthan gum, visit Heather: