With this whacked heat wave that has been spanning the whole USA, I couldn’t be more pleased to have Hannah Kaminsky’s new book: Vegan a la Mode. In fact, it’s inspired what I hope will be a blog mini series on my adventures with ice cream. With this book, Lick It, and other blogs for inspiration, I’m looking forward to beating the heat with creamy, frozen concoctions.
Growing up, ice cream was a big deal in my family. We made ice cream several times a summer with a rustic, wooden White Mountain hand crank ice cream maker. I can still here the “crrrrreeek, crrrrreeek” as the crank spun the canister against the rock salt and ice. Being the youngest (and the most enthusiastic about making ice cream), I always got to lick the dasher before packing the ice cream with burlap and more ice and setting it to ripen in the shade. Our trusty ice cream maker made several trips to school, too. Whenever I had to do a demo speech, I hoped to win the teacher over with a taste of homemade ice cream. Neighbor kids borrowed it for the same reason.
I’m one of those people who judges an ice cream book by it’s most basic flavors. If the vanilla is good, I’m willing to bet the more creative recipes will be, too. With that in mind, I had to try the French Vanilla first thing. The verdict? It is easily the creamiest, best-tasting ice cream that I’ve ever made. It was better than Temptation, which, if you know your ice cream, takes a lot. I mean a whole lot.
Relying on Bird’s Custard Powder, the ice cream was wonderfully rich. The texture was smooth and creamy, and there wasn’t an ice crystal in sight. The vanilla taste and the sugar were in perfect balance. Topped with fresh organic raspberries, the ice cream was divine. Yes, I really said divine.
Check back for more for more Adventures with Ice Cream! Keep cool! And don’t forget to enter this contest!
15 Comments
oh yum! i love vanilla — so classic:)
It’s so true that the simplest things are often the hardest to perfect. Every single flaw shows because there’s no where to hide them! The fact that my vanilla gets your stamp of approval is a serious mark of success.
Thank you so much for the huge compliment!
Thanks for this review, Tami. I was just looking at her new ice cream book yesterday and felt unsure of my need to have it (I have her e-book of the same name) but now…ugh…I’m going to have to get it. I really should have every available vegan ice cream book, right?
Hannah is pretty much a genius. I have a couple of her dessert books – they’re so beautiful!
GFHT, this vanilla is *the* one!
Hannah, thank you so much for the book and sharing your incredible recipes!
Aimee, yep, I think you need it.
Allysia, I agree! So gorgeous! So genius!
There’s something kind of awesome about cranking your own ice cream!
Sweet sweet ice cream.
Jess, so so so true. It’s a blast.
Panda, I hope you found some good ice cream in Portland!
Looks delicious!
Yes ice cream were big deal in my old days too. Love trying out new ones from the shops and making our own version. Got my eye on your blog now.
I can’t wait to start making milkshakes and sundaes with this stuff (But all the flavours are so incredible, you really don’t want to ruin it with extra stuff (LIKE TOPPINGS)
I’ve currently made the French Vanilla, Strawberry Lemon Curd (will make like constantly), and the Spring Blush. this weekend will include Shirley Temples, Cherry Cream Soda (based off the Cherry Cola), and Peach Melba with a Watermelon Sorbet. (my roommate is now hooked and I’ve got to share). Boo.
Jeane, I’ve got to say, it sure is easier now.
Trying to Shine, I like how you think. So glad to hear you’ve had great success with the recipes, too. I’m looking forward to more!
hey what is your fb page
Hi Njoror, it’s here:
http://www.facebook.com/tamasin.noyes
Thanks for asking!
And here: http://www.facebook.com/pages/Tamasin-Noyes-veganappetitecom/294506077239356
That is the one linked to this blog.