- Taschenbuch: 112 Seiten
- Verlag: Celestial Arts (24. Februar 2004)
- Sprache: Englisch
- ISBN-10: 1587611996
- ISBN-13: 978-1587611995
- Größe und/oder Gewicht: 15,3 x 0,7 x 20,3 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 88.899 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights: Gourmet Vegan Desserts (Englisch) Taschenbuch – 24. Februar 2004
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Many people who have shifted to a healthy plant-based diet have told me that the hardest food for them to do without is quality ice cream. Now, thanks to Jeff Rogers, you can make your own gourmet frozen desserts without dairy products. And theyll taste better than Ben & Jerrys or Baskin-Robbins ever did! John Robbins, author of Diet for a New America and The Food RevolutionThe vice cream was quite delicious. . . . We enjoyed the taste test and felt honored to be among the first to try this exciting cruelty-free dessert. We are all nut lovers, so the maple walnut was a huge hit. We loved the chocolate chip too, especially the way the chips are like tiny morsels that go through every spoonful, making each bite totally tasty. Ingrid E. Newkirk, president of People for the Ethical Treatment of Animals (PETA)Sinfully sumptuous, fun to make, and all vegan! Thats one improvement in ice cream thats long overdue. Dr. Neal Barnard, president of Physicians Committee for Responsible MedicineWhen it comes to his vice cream recipes, Jeff Rogers has made an impressive addition to the world of delicious, healthy desserts that adds pleasure to our life without the need for artery-clogging cholesterol and saturated fat. Jeffs recipes are simply and sinfully great. Francis Janes, international restaurateurJeff Rogers doesnt just give you a slice, but a whole spoonful of heaven with his amazing frozen dessert recipes. His creations are delicious and unforgettable. Yum! Sabrina Nelson, Webwitch, VegSource.com
Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland alternatives. Now, Vice Cream comes to the rescue with more than 70 scrumptious recipes for truly delicious ice cream using purely vegan ingredients. The milks come from nuts, the sweeteners are maple syrup and dates, and the flavours are just amazing.Alle Produktbeschreibungen
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1) Read the instructions in the front first. There's a couple of pages of tips. Mainly, you need to blend the heck out of the cashews in order to avoid a gritty texture. If you have a weak blender like me, this just means that you add the water in slowly rather than all at once, and that you let it puree for about 10 minutes.
2) You can substitute soy milk for water in the recipes. This makes for a healthy ice cream and I think it just adds to the smoothness. The cashews are a soft nut and really blend well.
3) Cool your mixture in the fridge if you have time. Not necessary, but I find that with all the blending, it can add just a bit of heat to the mixture so 10+ minutes in the fridge helps reduce that heat from the friction.
4) Pair this with the Midas Non-Motorized Ice Cream Maker that can also be found on Amazon.com, and you'll have great ice cream in 20 minutes at the most.
5) The leftovers, if there are any, freeze very well but need about 10 minutes to thaw before you can effectively get a scoop through them.
6) I don't have the same sweet tooth that I used to. Halving the book's recommended amount of sweetener (typically maple syrup) still yields an extremely tasty ice cream. Similarly, the recipes often call for 2 teaspoons of an extract for the main flavor, such as peppermint, and you can often get by with half of that. I made the base "vice cream" and substituted butterscotch extract instead of peppermint and made a great butterscotch that would have been better had I used a single teaspoon and no more. I'd imagine that you could use root beer extract for a fun root beer-flavored ice cream, and so on.
7) Vanilla beans are called for in a lot of recipes. They're not cheap, so a decent vanilla extract works well. Alcohol-free extracts are recommended so that you don't counteract the freezing process.
I want that rich creamy ice cream experience. I'd previously bought "Lick It!" but found it bleah...
"Vice Cream" is wonderful, the nut base gives you the ice cream that rich mmm taste. The recipes are really simple & easy to modify. So far I've made Almond, Chocolate (3 times!)Chocolate Chip, Cherry, Strawberry and now Banana. The best tips I can give are not to soak the nuts, but store them in the freezer, then take them out as you need them and grind them in a super sharp spice grinder. This will give you a great texture, because the nuts are frozen you can grind them small without turning it into nut butter. I also prefer to use Agave Nectar, warning do not freeze chocolate chips! My dad broke a tooth on them.
You can also make the recipes with coconut milk but I haven't tried that yet or the almond milk, what can I say we're so happy, there is nothing better than to creep in the kitchen at 2 a.m. open up the vegan chocolate ice cream & not feel guilty:)
I am truly grateful for, and laud this book. It's a primer on making nut milk, and I learned alot. It's a vegan raw foods cornucopia for ice cream recipe translation. All the ingredients listed are fresh.
Unfortunately, all of the coconut recipes were useless to me because they required fresh coconut juice or to make fresh coconut milk with the pulp. Outside of the tropics, this is expensive or impossible. One can substitute cashews, but then it's not coconut ice cream. My only thought is, either the author is a purist with no acceptable alternatives but fresh ingredients, or he decided not to give any helpful "in a pinch" substitutions for canned coconut milk, or commercial almond milk because people are lazy and wouldn't take the trouble to use fresh, enzyme rich ingredients. Thus, this took some trial and error on my part to get the recipes right using canned coconut milk. Being imperfect (and busy), I try to reach some middle ground between raw and non dairy, and lifestyle functional.
This book is full of accurate proportions and taste ideas, it's a valuable tool for making non dairy ice cream.
Just a note: After having a heckuva time with those "pre freeze your cannister" type ice cream makers, I bought a Gelato with it's own compressor off Amazon. It's so great, you can make ice cream on the spot, batch after batch. With a pizzelle maker at hand, you make your own cones and the kids have so much fun, they don't miss Baskin Robins.
You will need a Cuisinart ice cream maker. I bought mine just to make Jeff Rogers Vice Cream. It's made this vegan happier. Jeff has another more recent book 'Vegan Ice Cream' which is practically the same as Vice Cream. Thank you Jeff.