![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vPub-U5nVExSTcYOHvGrIFVl2kxhv-pmJwMds5mD8iscWWmmpJXNMVkaPooV60Zg-PiteDqaiXM3Xs4KBgu-wo0iny2hPYDRZn1kNuR-Rvw6a6dkp1ZVcTBIOI2i64u6UM4F35rP6DQ/s400/BananaIceCreamSpoon.jpg) |
Roasting bananas makes for vegan ice cream yum. |
I never bought David Lebovitz's ice cream book
The Perfect Scoop![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uo6JbOEuDLcSeSbOWFBD7VOK8LkA-O2qY4qbxV7Gxcn8AlfdUX2ereBhwOhObJQHJsbH0ydTAEHqhwpo2UKlor4ywNAq2BgvASSSe3zdHZIrVAv5Gt25gmFybSVwxoanJ_8Q1pYgo531InLBFfUVmKXdP0amBZKnlf1Fqc8Gv8RhHsCthM15BR=s0-d)
because I'm allergic to dairy and eggs, and well. To be candid, a book brimming with rich and sexy recipes built around cream and butter and eggs and brown-eyed moo cow milk would just be, you know. Depressing as hell. I'd have to reinterpret and rebuild almost every recipe in the book to be dairy-free and huevo-free- except granita, and a sorbet or two.
Continue reading
No comments:
Post a Comment