DIVINELY CREAMY CEYLON CINNAMON ICE CREAM

February 14, 2019
DIVINELY CREAMY CEYLON CINNAMON ICE CREAM (VEGAN) - BLACK MUSTARD

The three of us have been craving ice cream for weeks. I am the biggest cinnamon ice cream lover ever. It is very difficult to find it in ice cream parlors and since I’m vegan it has become even more difficult. In addition it was my mothers birthday and as she loves apple pie, I made her an amazing vegan apple pie (recipe following) and I wanted to eat it with cinnamon ice cream. So I came up with this divinely creamy cinnamon ice cream I cannot get enough of.

DIVINELY CREAMY CEYLON CINNAMON ICE CREAM (VEGAN) - BLACK MUSTARD

 

For my ice cream I used a high quality, organic and fair trade ceylon cinnamon from Sri Lanka. The common cheap cinnamon in the supermarket is cassia cinnamon (also called china-cinnamon). Unlike high-quality ceylon cinnamon, cassia cinnamon contains much more coumarin, which is harmful to our health. The amount in ceylon cinnamon is so small that it is rated as harmless. You should never forget to look for a brand that is fair trade or at least states, that they pay the farmers fair prices. The hard work of cutting and preparing the cinnamon is mostly done by small farming families, which work long hours and live under poor conditions.

When I think about this fact it makes me really sad and angry. I love cinnamon and I use it quite often, but of course you don’t need big amounts of it. But I want the local people there to be paid not only fairly in comparable means, I want them to get so much, that they can live comfortable, in a warm house, with enough food and water, without having worries. They should live the same life organic farmers in Europe can afford, at least. If this means that we have to pay more for cinnamon, then I would love to do so and I think many people would do the same. It is a precious good, we don’t need so much of it and we should treat it as such.

DIVINELY CREAMY CEYLON CINNAMON ICE CREAM (VEGAN) - BLACK MUSTARD

 

Every time I open my cinnamon jar I imagine the farmers who cultivated and prepared it, the hard work behind it, the land where it grows, and I really realise how precious this brown powder is. I also feel a bit guilty to live in the rich western world, using produce from poor asian farmers. I just hope that buying fair trade and organic cinnamon from a brand that states to pay higher prices than average, also means that these farmers have a nice life and that they are happy. We should all definitely be willing to pay more and spread these doubts out loud.

DIVINELY CREAMY CEYLON CINNAMON ICE CREAM (VEGAN) - BLACK MUSTARD

 


 

SERVES: 6

 

CINNAMON ICE CREAM
350ml oat milk
150g soy cuisine / soy cream
30g honey / or maple syrup
45g raw cane sugar
2 tsp ceylon cinnamon
1 cinnamon stick
1 tbsp arrowroot flour
2 tbsp oat milk
1 tsp locust bean gum (=2,5g)

 

In a small pot add the oat milk, honey (or maple syrup), raw cane sugar, cinnamon and cinnamon stick. Bring the mixture slowly to a boil on lowest to medium heat. Stir now and then.

When it starts boiling add the soy cuisine and bring it again to a boil.

Now mix the arrowroot flour together with the 2 tbsp of oat milk in a glass or small bowl. There shouldn’t be any lumps left.

When the milk-cream mixture starts to boil again, take the pot from the heat and add the arrowroot mixture while whisking. Leave the cinnamon stick inside and let it cool.

As soon as it has cooled to room temperature place it in the fridge for at least two hours so that the ice cream maker has an easier job.

Remove the cinnamon stick from your ice cream. I like to squeeze it before doing that, so that the intensive cinnamon paste comes out. Add the ice cream to a blender and add the locust bean gum. Blend everything together and then add the ice cream to your ice cream maker and follow its instructions.

Healthy for people & planet – please go always organic!

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