vegansaurus!

11/19/2012

Thanksgiving Recipe AND Cookbook Review: Vegan A La Mode  »


Overall Rating: A
Creativity: A+
Level of Difficulty: Intermediate
Best for: Anyone who owns an ice cream maker. Bonus if you have adventurous taste in dessert.

Why review an ice cream cookbook in November?

  1. You should make the Easy As Pumpkin Pie recipe (below) for your Thanksgiving feast.
  2. We like to keep you guessing. 

I know a thing or two about vegan ice cream recipes. For our wedding in summer 2011, my husband and I made 18 flavors in place of having a wedding cake. I sure wish Ms. Hannah had gotten around to publishing this gem of a book in time for our wedding guests to benefit.

This is hands-down the finest collection of vegan ice cream recipes ever made. Hannah Kaminsky is to vegan ice cream what Terry and Isa are to vegan cupcakes or Miyoko Schinner is to vegan cheese. Her creativity with flavors is unparalleled, but so are her solutions for richness and texture. 


Making the Buttery Popcorn flavor. Seriously.

The book started as a blog, so you can check out some recipes there. At least a third of the flavors are what I’d call “highly experimental”: beet marmalade, wasabi-ginger-sesame-chocolate, buttered popcorn. Others are easy crowd-pleasers: peanut-butter Oreo, French vanilla, maple-pecan. Some are pretty ambitious (Birthday Cake requires that you cook cupcakes, then put them in the blender). Some are super-simple (see Easy As Pumpkin Pie, below). All that I’ve made have been delectable and worth the work.

Each recipe appears on its own spread, which makes the logistics of cooking easy, and most have a sexy glamour shot to make you drool. Some of the thickeners and texturizers might be unfamiliar (guar gum, anyone?), but Rainbow Grocery sells them in bulk, so buy a tablespoonful and experiment. The Banana Pudding ice cream, which includes a hit of guar, is the only vegan flavor I’ve ever made that scooped soft straight out of the freezer.

Final verdict:  If you have an ice cream maker, you owe it to yourself and that little machine to buy this book. (If you don’t have one, you should get one. They’re great. I’ve got this one by Cuisinart.)

AND AS PROMISED, A RECIPE!

Easy as Vegan Pumpkin Pie Ice Cream

Ingredients
1 cup canned pumpkin purée
1 14-ounce can regular coconut milk 
1/2 cup dark brown sugar, packed 
1/4 cup grade-B maple syrup 
2 Tbsp. bourbon 
1.5 tsp. ground cinnamon 
3/4 tsp. ground ginger 
1/4 tsp. Ground Cloves 
Pinch freshly cracked black pepper 
1/4 tsp. salt 
1 tsp. vanilla extract

Instructions
1. Mix everything together in a bowl until smooth.

2. Chill for a while.

3. Process in your machine as per its directions.

4. DEMOLISH! WIN THANKSGIVING!

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