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When I started this blog, I didn't realize that I'd have so many readers, much less that they would come from so many different parts of the globe! So I hope I can be forgiven for not mentioning until now that all of my ingredient measurements are "we're afraid of the metric system and refuse to join the rest of the world" American-style. Furthermore, I tend to abbreviate cups to "c." and teaspoons to "t." So here's the breakdown of what it all means:- C. = cups. If liquid, it means a 8-oz liquid cup. If dry, it means a dry measurement cup.
- t. = teaspoon.
- T. = tablespoon.
Here's a handy website for converting cups and teaspoons and the like into grams.P.S. I again apologize for the lack of new recipes. I've got one in the works, but I'm still rather ill. I'm exploring both traditional and non-traditional, Western and non-Western treatments, but it is a very slow process and very little is helping. My illness is not life-threatening, but it does slow me down quite a bit.
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hope you get well soon. i've been a variation on your base and wanted to note that the high fat content soy creamers tend to work better. silk is okay but i found another one at rainbow grocery called wildwood that is much better. i am trying to make a really good chocolate chip, and although the guittard i'm using is really tasty, it doesnt freeze that well. do you know of some chocolate that works well when frozen?
ReplyDeleteI'm sorry to hear you're still ill, but very glad you're still blogging. Can't wait for the new recipe as the weather is heating up!
ReplyDeleteThanks so much Agnes . As a Brit who still thinks Imperial I live in Germany and yet the ref to cups has alwas had me baffled . Now I'm all set . Cant wait to get started . Mind you now I am looking at buying a new freezer .Reason being the freezer compartment in my fridge wont hold my icecream maker bowl ... Will be worth it
ReplyDeleteHi Agnes
ReplyDeleteGlad to see you back and hope that you're soon feeling really well again. I love my ice cream and that was the one thing I really missed when I became vegan from being vegetarian. I love your recipes.
Take care
Thanks for taking the time to post! I hope you're feeling better again soon.
ReplyDeleteI'm so glad you're back. I just found your Website and it's wonderful. I'm not vegan but I can't eat dairy so your recipes are just what I need.
ReplyDeleteI'm sorry you're still ill and wish you a full and speedy recovery.
I hope you get well soon! I also hope that i'll actually get an icecream machine soon so I can try out all your lovely recipes, they all seem yummy!
ReplyDeleteI am glad to see that you are still around and I hope you are feeling better. I can't wait to see what you post next!
ReplyDeleteThanks again Agnes and do get well soon ,but take it easy ....Your blog is the best I have ever read any where btw and what I do really like is your very tolerant and open attitude.. It's as refreshing as your recipes !!!
ReplyDeleteI hope you feel better soon!
ReplyDelete-Jason
You're site is the reason I bought an ice cream maker. From one slowed down vegan to another, take care and get well soon!
ReplyDeleteA.E.
Wow! Hi there. I love the blog. I just found out my baby is allergic to dairy (and maybe soy and eggs as well) so neither of us can eat the things we're accustomed to eating. I was Googling around looking for rice cream recipes and found your blog. Thanks so much for sharing your experiences.
ReplyDeleteI hope you get well soon. Your website is amazing, by the way!
ReplyDeleteHi Agnes--
ReplyDeleteFor my own health reasons, I have to cut down on dairy -- and I've started making non-dairy ice cream.
I found your coconut ice cream and made a chocolate version. OMG! It's wonderful! I haven't had anything this good in ages. Thank you!
I hope your health is improving and I really enjoy your recipes.
Karen
Hi Agnes and thanks for the measurements and happy to see you are blogging again:) I hope you will soon feel better and share new ice cream recipes
ReplyDeleteI am currently transitioning into a vegan lifestyle and thus stumbled upon your amazing blog. All vegan ice cream all the vegan time!? Yes please! I can't wait to have the time to attempt some of your recipes. They sound amazing.
ReplyDeleteSorry to hear you're not feeling well though. I hope things get better. :)
For those of us that live in places where soy creamer is not readily available, I think you should publish that the recipes can be modified by using 8 oz silken tofu and 2 c non dairy milk. You should also add a little extra sugar.
ReplyDeleteHi! I just wanted to say I'm sorry you're not feeling well and I hope things get better. And I'm so excited to have found your blog. My son and nephew are both allergic to dairy and eggs and usually stick with Tofutti, Rice Dream, and Soy Delicious products. But for the 4th of July, their grandmother wants to make homemade ice cream and now I can make a version for them, too! Thanks for everything you're doing.
ReplyDeleteI am a new vegan...like 3 weeks new. I stumbled on your blog while looking for recipes and I love it! First, ice cream has been the hardest thing to give up being vegan! I will try some of your recipes for sure. Second, I love your posting titled, The Very Bad Vegan. It puts everything into perspective and makes it not such a stressful transition.
ReplyDeleteHey! Like other readers of your blog, my kids are allergic to dairy and eggs. I've been experimenting with making soy ice cream, but so far I haven't been able to get the consistency right. I know it's not going to be perfect, but the best I can get is slightly softened popsicle consistency (once it's been in the freezer). I notice you use a lot of arrowroot in your recipes. What is the purpose? Right now I'm attempting a recipe using olive oil and silken tofu (plus all the soy milk and the usual ingredients). I'll let you know how it goes.
ReplyDeleteIt's me, Anonymous Olive Oil guy, Brian. So I definitely made a step in the right direction. But I still think I can do better. The olive oil adds the fat for the texture and mouth feel that I suppose the soy creamer would do if I had access to it. And the silken tofu added thickness and acted as an emulsifier to that oil. Taking a suggestion from an Alton Brown recipe that used avocado instead of egg, maybe that's the next step, as long as the avocado flavor doesn't overpower. Anyway, here's my recipe for Cherry chocolate chip vegan ice cream (makes a little too much for a 1/4 qt ice cream maker):
ReplyDelete-2 C soy milk
-16 oz silken tofu
-1/3 C olive oil
-2 T vanilla extract
-syrup from a 16 oz can of bing cherries (for pie fillings I think)
-1/2 cherries from above can
-2 C sugar (maybe more depending on sweetness of cherries)
Blend in blender, add to ice cream maker (not all, save room). In last 5 minutes, add rest of cherries quartered, and half bar of Ghirardelli bittersweet chocolate chopped into chips.