Hay Ice Cream

Pastoral began with a feeling: the quiet beauty of being close to the earth. We married hay absolutes with vetiver and labdanum to capture the warmth, wildness, and groundedness of the landscape. To carry that feeling into another form, we made Hay Ice Cream but since sourcing Hay isn't the easiest ask, we swapped in another ingredient we love: Hojicha, which has a similar flavor profile to toasted Hay with its notes of Caramel and Malt. A heads up, Hojicha will make your ice cream more brown, but still delicious and evocative of Hay.

INGREDIENTS & TOOLS:

 

1 can unsweetened full-fat coconut milk

3/4 cup cashew milk

1/2 cup packed light brown sugar

1 1/2 T hojicha powder

1/2 tsp arrowroot 

1 tsp honey 

Ice cream maker

 

HOW TO:

 

Place your ice cream maker bowl in the freezer for at least 24 hours (tip: keep it in there always, so ice cream is ready to make anytime). Combine the coconut milk, cashew milk, brown sugar, hojicha and salt in a medium saucepan and mix till dissolved.  Mix 1/2 teaspoon of arrowroot with 1 T of water to form a paste. Add this and 1 teaspoon of honey into the saucepan. Bring to a gentle boil over medium heat, while stirring constantly. Pour the base into a bowl, let it come to room temperature and then cover and refrigerate overnight.  Turn your ice cream maker on, and pour your base into the moving bowl. Churn for 20 minutes until it reaches a thick, soft-serve consistency.  Transfer to a freezer-safe container and freeze for 3 to 4 hours. 

 

ENJOY! 

 

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