Vegan Cherry Ice Cream with Oat-Basil Soil & Chocolate Branches Recipe

ADVERTISEMENT

Kathie Lee & Hoda: Dominique Crenn Interview

In honor of Bastille Day in France on July 14 2012, Kathie Lee Gifford and Hoda Kotb welcomed Dominique Crenn, San Francisco chef and celebrity chef, who shared a French-inspired recipe for Vegan Cherry Ice Cream with Oat-Basil Soil and Chocolate Branches recipe, all made with ingredients from the Earth. Bastille Day is the French national holiday which celebrates the beginning of the French Revolution and is celebrated on July 14 of each year.

Dominique Crenn: Vegan Cherry Ice Cream with Oat-Basil Soil and Chocolate Branches Recipe

Kathie Lee & Hoda welcomed Chef Dominique Crenn who shared her Vegan Cherry Ice Cream with Oat-Basil Soil and Chocolate Branches recipe.

Kathie Lee Gifford and Hoda Kotb welcomed Chef Dominique Crenn who shared her Vegan Cherry Ice Cream with Oat-Basil Soil and Chocolate Branches recipe.

ADVERTISEMENT

Ingredients

  • 1 1/3 lbs pitted cherries
  • 2/3 cup sugar
  • 3 tbsp of cherry liquor
  • 1 can of coconut milk
  • 1/2 cup of almond milk
  • 1 vanilla pod split lengthwise
  • 1/4 cup freeze-dried coconut
  • 2 cups oats
  • 2 bunches of basil
  • 8 oz of 70% chocolate
  • 8 cups of ice cold water

Directions – Ice Cream

  1. Clean the cherries
  2. Remove the pits from the cherries
  3. Slice the cherries in halves
  4. In a bowl, macerate the cherries for six hours with the cherry liquor and 25 g of sugar
  5. After six hours, strain the cherries into separate container
  6. Mix the rest of the sugar, coconut milk, almond milk, vanilla and coconut with the cherries
  7. Place the mixture in the fridge and chill for four hours
  8. Pour the mixture into an ice cream maker and churn according to the manufacturer’ s instructions

Directions – Oat

  1. Toast oats for 10 minutes at 350 degrees in oven
  2. Occasionally shuffle the oats to ensure even toasting

Directions – Basil

  1. Use fresh basil leaves
  2. Fry leaves at 350 degrees in oil
  3. Dry leaves and crumble them

Directions – Chocolate Branches

  1. Temper the chocolate
  2. Transfer the chocolate into a pastry bag
  3. Squeeze the chocolate in ice cold water and form branches
  4. Remove from water and chill in freezer

Final Presentation

  1. Scoop the ice cream into a bowl
  2. Garnish the ice cream with oats, basil and chocolate branches

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.