Want Dairy-Free Ice Cream Try This Boysenberry Oat Milk Sherbet From Tyler Malek | Chefs At Home

Tyler Malek—co-founder and head of innovation at Salt & Straw Ice Cream—is coming to the rescue of vegans everywhere with the dairy-free ice cream of your dreams! This Boysenberry Oat Milk Sherbet is a refreshing vegan ice cream that’s perfect for summer, with a texture somewhere between sorbet and gelato. Tyler takes berries at the peak of freshness and roasts them, creating an intensely flavorful boysenberry puree that pairs perfectly with the rich creaminess of the oat milk. Plus, Tyler’s vegan oat milk ice cream base is so versatile, you can create any dairy-free flavor you can imagine! (recipe below) Follow Tyler on social for more: https://www.instagram.com/tylerjamesmalek/ https://twitter.com/tylerjamesmalek #DairyFree #IceCream #Recipe #ChefsatHome #FoodandWine 00:00 Introduction 00:42 Oat Milk Base 03:11 Boysenberry Purée 05:10 Mix together and load into ice cream machine 07:16 Final result Boysenberry Oat Milk Sherbet For oat milk base: 1 cup granulated sugar 1/2 teaspoon xanthan gum 1 cup water 1/4 cup tapioca syrup or light corn syrup 2 cups barista-style oat milk, preferably Oatly “Barista Edition” or Planet Oat Extra-Creamy For the berry puree: 1 pint (3/4 pound) fresh or frozen boysenberries, cleaned and stems picked out (or substitute huckleberries, blueberries, and/or blackberries) 1 tablespoon granulated sugar 1/2 teaspoon malic acid or citric acid (optional or can be subbed with 1 tablespoon lemon juice) 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 1.Make the oat milk base: Stir together the sugar and xanthan gum in a small bowl. Combine the water and corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (don’t fret over a few lumps). Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary, to prevent a simmer, until the sugar has fully dissolved, 3 to 5 minutes. Take the pan off the heat and let cool slightly. Add the oat milk and stir until combined. 2.Transfer to a container and store loosely covered in the fridge until cold, at least 4 hours or up to 2 weeks. Store in an airtight container in the freezer for up to 1 year. 3.Make the berry puree: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, mix the berries and sugar to coat, then spread out onto the baking sheet. Roast the berries until the juices, stirring every 5 minutes, until the berries begin to shrivel and the juices begin to caramelize a bit on the sides of the pan, 15 to 20 minutes. Let the berries cool to room temperature. 4.Transfer the berries to a blender (or use a bowl and an immersion blender), add the malic acid, vanilla, and salt and blend until as smooth as possible. You’re trying to blend all of the chunks out.The berry puree should measure about 1 cup. If desired, strain through a fine-mesh strainer to remove the seeds. Cover and refrigerate until cold, 2 or 3 hours. 5.Pour 3 cups of the oat milk base into the berry puree. Pour into the ice cream machine and turn it on. Churn just until the mixture has the texture of pourable frozen smoothie, 25 to 35 minutes depending on the machine. 6.Transfer the sherbet, scraping every last delicious drop from the machine, into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the sherbet so it adheres, then cover with a lid. It’s ok if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It keeps for up to 6 months. Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here: /user/foodandwinevideo or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. More ways to follow Food & Wine: Instagram: http://www.instagram.com/foodandwine Facebook: https://www.facebook.com/foodandwine Twitter: https://www.twitter.com/foodandwine Website: https://www.foodandwine.com Subscribe to Food & Wine: https://www.magazine.store/food-and-wine/ Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed. Want Dairy-Free Ice Cream? Try This Boysenberry Oat Milk Sherbet From Tyler Malek | Chefs At Home

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