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The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) Review
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Now we can go well beyond the grocery store options to make a different non-dairy dessert every week for two years--and still not have tried all the recipes in this book! Starting with 17 "Old Traditionals" (but extending the term a bit to include Apple-Maple-Walnut and even Peanut-Butter-and-Jelly flavors), the book continues into uncharted territory, with 35 recipes for ice creams or sorbets with unusual ingredients or combinations of ingredients. How about Carrot-Apple-Coconut-Curry or Beet-Basalmic Ice Cream, or Lemongrass-Ginger-Mint Sorbet? I've tried a few of these, and even when the ingredients sound strange, the results are delicious! Then there are 15 Frozen Yogurt desserts with such goodies as Raspberry-Chocolate-Chip or Pomegranate-Blackberry-Mint Frozen Yogurt. But wait--she's not done yet! There are 40 more recipes (yes 40!) in the Asian and Tropical Tastes category--everything from Guava Sherbet to Okinawan-Sweet-Potato-Ice Cream.
Though The New Scoop has pictures, I wish they had been in color. A strength of the book is the discussion of ingredients--the characteristics of different milk alternatives and sweeteners, and the roles of other ingredients, as well as telling you how to freeze fruit, toast nuts, and get the ice cream out of the freezer when it's stuck!
I strongly recommend The New Scoop for everyone who loves ice cream--and culinary adventures!
The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites) Overview
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