- Paperback: 224 pages
- Publisher: AVERY (19 May 2016)
- Language: English
- ISBN-10: 0735210454
- ISBN-13: 978-0735210455
- Product Dimensions: 18.7 x 1.4 x 23 cm
- Average Customer Review: 7 customer reviews
- Amazon Bestsellers Rank: 222,380 in Books (See Top 100 in Books)
N'ice Cream Paperback – 19 May 2016
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"Making vegan ice cream can seem daunting, but no more, thanks to this stunning cookbook. Virpi and Tuulia have done a wonderful job of breaking down the ingredients and methods to simplify the whole process for you. The recipes not only look delicious, but are also quite simple to make! I can't wait to dig in."
--Dana Shultz, author of Minimalist Baker's Everyday Cooking and founder of MinimalistBaker.com
About the Author
Virpi Mikkonen is a food blogger, food writer, recipe designer, and certified health coach (from Institute for Integrative Nutrition, New York) with a background in journalism. Virpi's blog, Vanelja, won Best Designed Blog at the Saveur Awards in 2015, and has been featured in Honest Cooking, HuffingtonPost, Yahoo Food, and elsewhere. Her favorite recipe in N'ice Cream is the Salty Caramel Popcorn Ice cream.Tuulia Talvio is a food blogger and certified yoga instructor. Her blog, Tuulia, has been featured in Brit +Co, Camille Styles, Yahoo Food, and Feedfeed. Her favorite ice cream in N'ice Cream is the Coconut Sundae.
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Although this book says that you do not need an ice cream maker, I disagree. After experimenting and comparing my results with the photos, I can only come to the conclusion that the authors used a professional ice cream maker to make their ice cream. My ice cream turned out rock solid. Every time. I have made ice cream before, I know that you have to freeze-and-stir if you make it without using an ice cream maker. I did this. I also know that this ice cream was not going to be 'soft scoop' like 'normal' ice cream. But I have been cooking for forty years, I know a thing or two about cooking and I can only conclude that the ice creams in this book, at least in the photos, was made with a professional ice cream maker.
I cannot fault the recipes, they are lovely, tasty, fresh and very healthy. But buyer beware - unless you have a professional ice cream maker (and buy that I mean the ones that cost £200 plus) your ice cream is not going to turn out like in the photos in the book.
In conclusion, this makes this book useless to me. I say again, th recipes are gorgeous and they work. But rock solid ice cream is totally unattractive and hard/unenjoyable/impractical to eat. This book is sadly going to the charity shop.
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