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Groundbreaking vegan ice cream recipes with seasonal flavors, artisanal techniques, and a focus on sustainability.
Lucy Allary is a successful vegan ice-cream maker and entrepreneur who advocates a sustainable lifestyle. She was born into a family that attached great importance to healthy eating and animal welfare, and known for her talent in the kitchen she was inspired by French patisserie and haute cuisine to create completely new and intense ice-cream flavors. She developed the concept of creamy plant-based ice cream and owing to her success she opened a vegan ice-cream parlor in 2020. Her favorite flavorings are teas and herbal infusions, flower waters, spices and organic essential oils. Wherever possible, she uses fresh, seasonal and organic ingredients, carefully sourced and hand-picked, with a special attention given to Fairtrade products. Lucy has revolutionized the ice-cream experience by matching her various base recipes to their most ideal flavor pairings.
In this collection of her ground breaking recipes she shares with all passionate home cooks the secrets of her success. The recipes are divided into Spring, Summer, Autumn and Winter, to make the most of seasonal ingredients with unique flavors such as White Coffee, Earl Grey and Orange, Coconut & Lime, Cornflake, Peanut, Salted Pretzel & Caramel, Black Sesame, Turmeric Latte, and Walnut and Maple Syrup as well as all the usual family favorites, plus many tangy sorbets including Grapefruit and Rosemary, Tomato & Balsamic Vinegar, and Mango, Passionfruit and Lemongrass. There are also plenty of sauces, wafers and brittles to complete this unique compendium.
Publisher : Grub Street Cookery (September 26, 2024)
Language : English
Hardcover : 288 pages
ISBN-10 : 1911714082
ISBN-13 : 978-1911714088
Item Weight : 2.75 pounds
Dimensions : 8.3 x 1 x 10.3 inches
CP –
I bought this book thinking it would have a few decent ice cream recipes I can make in my new ice cream maker but didn’t expect the book (or the ice cream maker) to get that much use. I am absolutely blown away by the quantity and quality of the recipes in this book. Its is also very well written and presented (nice images of each product). The author should take a bow for this one – truly amazing book. The only negative is Im making ice cream 2-3 times per week now because I want to try all the recipes and I may need to increase my trips to the gym or buy bigger clothes 🙂
Me –
Let me start by saying that I was born to eat ice cream.This is a beautifully presented book. A big book. I wasn’t expecting it to be so professional. I have other vegan ice cream recipe books and the recipes all are heavy on coconut milk and coconut cream. This book is different and I have to admit that it has taken me by surprise because of the different ingredients.The beautiful lady who has written this book, uses dextrose and stabiliser in each recipe. Something that I’ve never done in the past, but that I am willing to try.As a stabiliser, she suggests guar gum, locust bean gum, xanthan gum or cornflour. I think I will use cornflour as it’s cheap and readily available from the supermarkets.She also recommends dextrose as a sweetener plus sugar. I will have to purchase dextrose maybe here on Amazon.Rather than coconut milk or coconut cream, the author uses neutral-tasting plant-based cream and oat or soya milk.There is a photo for each recipe. The book is colourful and there are a variety of recipes.I am looking forward to making ice cream with these different ingredients.Don’t hesitate to purchase this book. It’s a very beautiful book for sure. Thank you to the author for writing it.
Mrs. A. Knowles –
This book is extremely good for dairy free lovers. Some of the recipes are a little over the top, but as I am also gluten free I do have a lot of the ingredients already in my cupboard.It is full of information for people who would like to use an alternative to sugar as it needs a lot to make icecream.
Sugar Plum –
Love, love, love this book. I was absolutely tired of vegan ice cream books that always seemed to use coconut cream as a base. This book changed all that. Delicious recipes with, mostly, easily sourced ingredients…the white coffee is to die for. If you’re at all interested in vegan ice cream, the science behind it and the resulting deliciousness then don’t keep scrolling…buy it for heavens sake. You won’t be disappointed…promise!