Actually, the conversation was a bit more nuanced than that. She explained that, coming from Hawaii, her ice cream recipes include lots of weird tropical fruits - which of course I love! Her ice cream recipes also didn't require the cooking method that we usually employ - and anything to make ice cream easier is something I am willing to try. She sent a PDF, and as it is starting to hot up here, the timing was perfect.
We've only tried two of the recipes, because we don't eat ice cream very fast, but I have so many more recipes flagged to try. What I love about this recipe book (I keep wanting to call it a cook book, but that doesn't really work here since there is no cooking) is:
- It is very comprehensive. The first 45 pages are just information about non-dairy ice creams, different types of frozen desserts, key ingredients, and how to actually freeze the mixture to turn it into ice cream (even without an ice cream maker). There are then 100 pages of ice cream recipes. Some use coconut milk, others use tofu, others non-dairy milk.
- The flavour varieties are diverse, and there are variations suggested for many f them. I am particularly keen to try Taro Ice Cream (when my taro plants are ready!), Beet-Balsamic Ice Cream, and Peanut Butter & Jelly Ice Cream.
- There is a chapter on yogurt making, followed by a chapter on making frozen yogurt.
- There is a whole chapter on mochi! I have never actually eaten ice cream mochi, but the room temperature stuff seriously floats my boat. I haven't eaten any since we were in Hong Kong, which was over a year ago, and which is a serious problem. But it sounds not that horrible to make - the only obstacle is that The New Scoop recipe for mochi requires a microwave, which we don't have. However, this chapter has given me lots of ideas, and I will be googling non-microwave methods for making mochi. The chapter in this book has lots and lots of useful tips and information about making mochi, so even if I get a recipe from somewhere else I will be referring back.
- Omg the index! It is good. I get frustrated by some cookbooks because the index isn't very comprehensive, but this will not be one of those books.
- The recipes we've made so far have been yummy!
The first thing we tried was Pineapple Coconut Milk Ice Cream. Making it was much, much easier than cooking: just put pineapple, coconut milk, and sugar into a blender, then chill.
Then freeze. Then eat. It was so yummy, and so easy to make. My friend Belinda said it reminded her of the stuff she eats in Thailand. I thought the cooking was important to get the ice cream to be, you know, creamy... but this recipe totally proves me wrong.
The other recipe we tried was a tofu-based ice cream recipe. Tofu, soy milk, sugar and coffee were blended up together and then chilled and frozen. This ice cream was less creamy than our usual - not bad, but more like the Sanitarium brand stuff you buy in the store here. It also freezes harder. It is delicious, but Andy and I both prefer the coconut milk varieties.
|Apologies for the shonky iPod photo. Camera batteries are dead.|
Basically, I prefer this ice cream book to the other one I have, Vegan Scoop. That one basically reproduces the same recipe with flavour variations throughout the book, which quite frankly I can work out for myself. We pretty much use that book for flavour inspiration. But The New Scoop suits us better because it uses actual fruit, flavours we love, and the recipes are a lot more varied.
Summer is coming up so quickly here in Australia, so I would recommend getting your hands on a copy of this book! Northern hemisphere folks, there are some holiday-ish ice cream recipes, like Spiced Pumpkin, so it's worth a look for you, too, even though it's a bit wintery!