Below you’ll discover two recipes for prickly pear ice lotion: the recipe I really created, and the recipe I would ultimately like to create. See, I utilized to reside in Arizona, exactly where I took prickly pear fruit for granted. You can just walk out for your yard (or your neighbor’s) and choose the prickly pears. Now I’m in Seattle and have an excellent plum tree, but no cacti. My mother-in-law graciously gave me a bottle of prickly pear syrup, which I utilized in the very first recipe beneath. The syrup would make an excellent addition to lemonade or margaritas, but sadly tasted much more like sugar than prickly pear. (This didn’t maintain us from enjoying the ice lotion, thoughts you!) I believe if I could discover prickly pear concentrate, this technique would create much better outcomes.
The second recipe is what I will attempt to create when I get my greedy small paws on some prickly pears. It’ll also be an excellent opportunity to make use of agave nectar in ice lotion, because you will have this entire desert point heading on.
Recipe #1:
2 c. soy creamer, or any non-dairy milk
1 ½ c. soy milk, or any non-dairy milk
¾ c. prickly pear syrup
2 T. lime juice
2 T. arrowroot powder
2 – 4 T. tequila (optional)
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, prickly pear syrup, and lime juice together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Set the ice cream mixture aside to cool. After the mixture is cool, stir in the tequila, if using. Freeze according to your ice cream maker’s instructions.
Recipe #2:
5 – 6 ripe prickly pear fruits
2 c. soy creamer, or any non-dairy milk
1 ½ c. soy milk, or any non-dairy milk
½ c. sugar (or ¼ c. agave nectar)
2 T. lime juice
2 T. arrowroot powder
2 – 4 T. tequila (optional)
Carefully (they have spines!!!) peel the prickly pears and puree in a food processor.
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the pureed prickly pears, soy creamer, soy milk, lime juice, and sugar (or agave nectar) together in a sauce pan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Set the ice cream mixture aside to cool. After the mixture is cool, stir in the tequila, if using. Freeze according to your ice cream maker’s instructions.
Vege Island