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 Post subject: Ice cream, no arrowroot
PostPosted: Mon Jan 03, 2011 6:28 pm 
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Hearts James Cromwell
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I just got back from the grocery store ready to make the mint chocolate chip from vegan scoop and realized I have no arrowroot. Can I use cornstarch or will this make it terrible and if so, should I use the same amount of cornstarch that I would for arrowroot?


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 Post subject: Re: Ice cream, no arrowroot
PostPosted: Mon Jan 03, 2011 6:38 pm 
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Huffs Nutritional Yeast
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Hmmm... maybe. Typically, when you sub cornstarch for arrowroot, you only need to use 1/2 to 1/3 less than what the recipe originally calls for in arrowroot. However, I recently read that if you plan to freeze something made with cornstarch, the cornstarch becomes gelatinous (whereas, arrowroot freezes nicely without ice crystals). So if you decide to go forward with the substitution, the texture might not be the same.


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 Post subject: Re: Ice cream, no arrowroot
PostPosted: Mon Jan 03, 2011 6:43 pm 
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Hearts James Cromwell
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Thanks for the advice, I'm going to try it with the cornstarch and hope it turns out okay. I am too excited for mint chocolate chip ice cream to wait until I can go out and get some arrowroot powder.


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 Post subject: Re: Ice cream, no arrowroot
PostPosted: Mon Jan 03, 2011 6:51 pm 
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Drunk Dialed Ian MacKaye
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It will probably work, but not as well as arrowroot. Somewhere in the book, the author explains why arrowroot is a better option, something about it thickening at a lower temperature or something like that. But it'll probably still be edible.

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 Post subject: Re: Ice cream, no arrowroot
PostPosted: Mon Jan 03, 2011 7:50 pm 
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Huffs Nutritional Yeast
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Please let us know how it turns out!


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