Hello Vegan Potluck visitors! It’s finally starting to warm up in Edmonton – last week we still had intermittent snow, but this week I could see a transformation across campus. People were wearing shorts and skirts, t-shirts and polos instead of jeans and sweaters. We have recently had several days with temperatures in the high twenties, and nothing’s better to complement a hot day than a scoop of cool ice cream.
Tiger Tail is a nostalgic flavour for me. I remember trying it for the first time when I was about six, when my family had walked to the corner store for ice cream cones. I liked the combination of tangy orange and interspersed with liquorice (yes, I was the kid that always liked black jelly beans).
Mrs Minty hadn’t had Tiger Tail ice cream in over a decade until we came up with this recipe together several months ago. This recipe uses my top-secret ingredient for intensely fruit-flavoured ice creams, icing, and cakes. Ready? It is…..
Yep. Kool-Aid. If you’re the kind of person who abhors artificial colours and flavours, this ice cream probably isn’t for you. I originally tried to make an ice cream base using orange juice instead, and it just doesn’t take like the commercial stuff. Go ahead, double down and use the kool-aid powder, as well as the black food colouring in the liquorice ribbon. It tastes like childhood!
Tiger Tail Ice Cream - Original recipe by Agent Minty
It requires about half an hour of work the night before you intend to freeze the ice cream, and I would advise making the two components sequentially, or having a partner help you – both the caramel and “milk” bases need to be stirred at about the same time.
- 3 cups of almond milk, divided
- 3/4 cup white sugar
- 1/8 tsp salt
- 1/4 c corn starch
- 1 398-mL can old premium coconut milk, shaken, minus 1/2 cup (so ~1 cup +1 Tbsp)
- 1/4 tsp vanilla
- 1/4 cup Cointreau or other orange liqueur
- 1 1/2 Tbsp lemon juice
- 1 1/4 tsp-2 tsp orange Kool-Aid powder
- Combine the sugar and 1 1/2 cups of almond milk in a large saucepan. Heat on medium until sugar has dissolved, about 5 minutes.
- Meanwhile, combine 1/2 cup of almond milk and the corn starch in a small bowl, whisking until all the lumps are dispersed.
- Once the sugar/milk mixture has come to a boil, turn the heat down to keep it at a simmer.
- Add the cornstarch/milk mixture, whisking vigorously.
- Cook, still stirring, until it reaches the consistency of a light pudding/custard.
- Add the remaining almond and coconut milks, whisking continuously.
- Once the mixture has started to lightly simmer again, remove it from the heat.
- Add in the vanilla, Cointreau, and lemon juice.
- Add the Kool-Aid powder. I found that 1 1/4 tsp gave me a good flavour and colour, but if you need something that’s violently coloured, add more. Taste the mixture as you go, to make sure it is satisfactory.
- Strain the hot mixture through a mesh sieve (to remove any corn starch lumps).
- Refrigerate overnight or until cold to the touch.
- Freeze the base according to your ice-cream maker’s directions. If this is your first time making ice cream, don’t get distressed if the mixture is about the consistency of soft serve ice cream. That’s normal, and it will harden up in the freezer.
- Layer with the liquorice ribbon as described below.
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup coconut cream (reserved from the can used for the milk base)
- 1 Tbsp anise extract
- Black paste-style food colouring
- 1 Tbsp molasses
- Combine the sugar and water in a heavy-bottomed saucepan.
- Cook at medium-high without stirring. The sugar will dissolve in the water. and begin to boil.
- The clear sugar syrup will begin to heat up (warning: this is very hot can will burn if you touch it!). Allow it to cook undisturbed until it starts to become a light amber colour.
- Swirl the pot gently, without stirring, until it becomes a dark caramel colour (think the colour of a Werther’s, or dark brown sugar).
- Combine the anise extract and milk.
- Add the anise milk to the syrup. This will splatter a bit!
- Stir virgorously until smooth.
- Scrape out a small lump of black food colouring (I used about 1/3 of 1/8 tsp). Stir into the hot caramel. This may take a while to disperse.
- Stir in the molasses.
- Store in a fridge overnight.
- Before combining with the milk base, leave out for a few hours or microwave on low power until the caramel is room temperature.
Layering the ice cream
- Use a plastic container to store your ice cream. You will need once with a volume of at least 1.5 litres.
- Scoop out approximately 1/5 of your just-frozen ice cream into the container. Smooth it out on an angle.
- Drizzle 1/4 of your liquorice caramel on top.
- Add another layer of ice cream and more caramel, repeating until both are gone. This doesn’t have to be perfect.
- Cover your ice cream with plastic wrap and gently press down to unite all the layers.
- Refrigerate for at least 3 hours before scooping, preferably overnight.
Thanks for stopping by as part of the Virtual Vegan Potluck! Enjoy every taste of the upcoming summer!
Also, there was a bit of a mix-up and I’m still listed in the middle of Main Courses.