Living in Rome makes me want to eat ice cream every single day. You must have gelato in Italy, you know? And when summer arrives it is like you don’t need any excuse to have it all the time! July is here and temperatures are getting higher and higher. With all this hotness we’re beginning the SUMMER editions of our international VEGAN PACKAGE SWAP! It means different goodies being shipped (take an extra care now to not send goodies that can melt, like chocolate!), new adventures and more and more people joining our project! It also means exclusive GIVEAWAYS!
We are immensely thankful for all people joining this project that was born just 5 months ago and it’s great to see so many people from the US taking part on it! We will always make sure to find a way to say THANK YOU. This month the amazing people from Skyhorse Publishing, who publishes Hannah Kaminsky‘s books, were kind enough to give away TWO copies of Vegan A La Mode, one of Hannah’s best work in my opinion, to our US subscribers!
For a chance to win all you need is to be an US resident and JOIN JULY edition of VPS – between the 3rd and 5th. The luck winners will be announced on July 6th.
Hannah isn’t just a writer that I admire, she also became a friend. She made this amazing mobile for my little vegan and is always in touch. She was once again kind enough to answer one more interview to us and to SHARE one recipe from Vegan A La Mode! Enjoy the reading and good luck in the GIVEAWAY.
What do you love more about summer time?
Summer is quite possibly my favorite season, and there are so many aspects about it that I adore that it’s very difficult to pick just one. Near the top of my list would be the sunshine, which is necessary for the vegetable garden out back. Perhaps that’s cheating because it’s really two things, but they really do go hand in hand to me.
Vegan A La Mode isn’t a super new release anymore but it’s a great book for these days. Do you have a favorite recipe from it?
You bet! I wouldn’t include any recipes that I didn’t love, but I’m particularly drawn to the toasted marshmallow ice cream. Marshmallows are pretty much my all-time favorite treat, and the ice cream is so easy to make; it’s an unbeatable formula for sweet bliss.
What’s your ALL TIME favorite ice cream flavor?
If I’m out an ice cream parlor or picking out a pint from the freezer case, my default first choice tends to be mint chocolate chip. Refreshing mint flavor just goes so well with the cooling, creamy ice cream base, and chocolate makes for the perfect contrast.
Today there are so many dairy free ice cream options available in the market + the chance of making your own that I can’t believe people still say they’d miss ice cream when or if going vegan. Do you have a favorite ice cream brand in the US?
Despite how much ice cream I make at home, pints of So Delicious ice cream still manage to somehow sneak into my cart from time to time… They really nailed the texture, especially with the almond base. Their novelties get me every time, because I rarely have the patience to make something so fancy as chocolate-dipped and almond-sprinkled ice cream pops.
When you think about vegan cooking there are some things that are not that easy, such as vegan baking (we all know it, right?!). Do you think making ice cream is for everyone? What would be your most important tip for those wanting to go through this adventure this summer?
Yes, ice cream is so simple to make, I think absolutely everyone can- and should- make ice cream! If you can make pudding, you can make ice cream, since the bases are pretty much the same thing. The hardest part is waiting for everything to cool and then freeze, so the key to happy churning is careful time management. I like to start cooking my base in the evening so I can chill it for a few hours and then churn it right before bed. Then, it can freeze more solidly overnight, and it’s ready to scoop and serve the next day.
Turkish Coffee Ice Cream
Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge adding body to the whole drink and supposedly telling the drinker’s fortune, like spent tea leaves. Every cup will provide a powerful jolt that can keep you wide awake for hours (or perhaps days) on end. Brewed with just a pinch of cardamom for intrigue and prodigious measures of sugar, it’s by no means your standard cup of Joe.
3 Cups Plain Non-Dairy Milk
3/4 Cup Granulated Sugar
2 Tablespoons Arrowroot
3 Tablespoons Instant Coffee Powder
1 Tablespoon Finely Ground Coffee Beans
1/4 Teaspoon Ground Cardamom
Whisk everything together in a medium saucepan, beating thoroughly and scraping the corners of the pot to ensure that there are no lumps whatsoever before turning on the heat to medium. Cook, whisking every few minutes, until the mixture comes to a rapid boil, and immediately remove from the stove. Chill for at least 3 hours, until completely cold, before churning according to your ice cream manufacturer’s instructions. Transfer into an air-tight container and stash in the freezer for at least 3 hours before scooping and serving.
Makes About 1 Quart
(Photos courtesy of Hannah Kaminsky)