p.s. Buckwheat Flour Ice Cream (Nº 18)

Millet, too; whole-grain ICs inspired by fior di latte.

Good morning.

As I wrote in my “Getting Freekeh in the Freezer” letter today, I tested several whole grains to flavor/thicken/stabilize eggless ice cream, and the buckwheat and millet versions were my favorites. So here’s the recipe!

Talk to you soon.

Brian

P.S. If you’re a paid subscriber, thank you very much. If you’re not, please consider becoming one! It’s only $5/month (or even less with an annual subscription) and it helps me buy these ingredients and the time to spend testing and writing. Thank you for considering. And if you can’t afford it and are desperate for a free “paid” subscription, just email me. Okay, enjoy the recipe below.

Buckwheat flour (L) and millet flour ice creams

BUCKWHEAT (or MILLET) FLOUR ICE CREAM

(Eggless Fior di Latte-inspired Ice Cream)

You have two options here: buckwheat flour or millet flour:

The black speckles you’d expect from buckwheat bring to mind vanilla bean or cookies and cream. In any case, they suggest flavor, and they indeed deliver it: subtly earthy and tea-like.

The intensity of the millet flavor delights. It’s kind of like the concentrated flavor of Cream of Wheat with a hint of corn pudding.

Yield: about 2 pints (1 liter)
Active time: 30 minutes
Total time: 2 hours 30 minutes (for soft serve) or 6+ hours (for firmer ice cream)

INGREDIENTS: