I suspect my son is lactose intolerant and I’ve put him on a lactose free diet. First day out, a bistro dinner with lentil salad (sans cheese and nuts, I’m a purist about lentils), herbed omelet, duck-fat fried potatoes. Thank you! On the other hand, of course, it might just be the cook’s natural inclination to tinker. There’s a photo of the tree on my site. We have been buying beautiful organic strawberries at our local farmers’ market and have been eating them as is (in all their pure glory), but if I start to get bored I will give this recipe a try. Just like you warned us here. It’s nice to see it being explored as less of a novel ingredient. To finish the ice cream, mix the roasted strawberries with the miso ice cream custard, then churn in your ice cream maker according to the manufacturer’s instructions. Thank you again! I used 3 TBS of Framboise in my production and used the honey/raw sugar combo for sweetening. As a non-American (New Zealander) myself, I’ve noticed that one of the cornerstones of American eating out culture seems to be choice. (in regards to the semantics of “vegan ice cream”). I was worried about the Triple Sec at first but the texture of the “ice cream” was really good. I’ve enjoyed reading your blog every since I came across your book (The Sweet Life in Paris). Juji Ya and Kioko I enjoy reading your blog and have made several of your recipes- delish!! I understand ice cream isn’t considered a “health” food, but it need not be a “bad food”. People seek variations on recipes for all sorts of reasons. Professional chef and author, David Lebovitz, is a household name in the culinary world. Once cool, take a pair of scissors and snip the cooked berries into smaller pieces, directly in the bowl. products in them. ), What’s the difference? I picked the lightest one I could find, shinshu shiro miso. Oh le sigh, I say! :). I think tweaking is great. It’s a fun challenge to learn to ‘think’ like a bee and try to interpret and anticipate their needs to make life easier for them and help them do their thing at their best. Perhaps it is not ice cream, but my friends LOVED it. *You can add up to 3 tablespoons of liquor to this ice cream; the alcohol softens the texture so the more you add, the less-hard the ice cream will get. I think it’s far creamier than soy and definitely creamier than rice, but my fav commercial non dairy ice cream is made w/ coconut – I think it’s the closest to to the mouth feel of real ice cream, the only “problem” is that it has a distinct coconut flavour. I added in the cooking time range to the recipe. Amy: There is almond milk here, I believe, but many people are allergic to nuts, so I used rice milk. You can also puree it until completely smooth and strain out the seeds, if that’s your preference. Jessica: Young coconuts are great, but I can’t imagine most folks having access to them. Hi, David! Dina: Frozen strawberries should work fine (although I haven’t tried them). We lived in Brooklyn for years and were able to get freshly made on the premises spumoni. One way I increase scoopability of homemade dairy ice cream is to reserve some of the heavy cream and softly whip it before folding it into the rest of the ingredients just before churning in the ice cream machine. I never though of roasting the strawberries first (you are way too smart my friend)! .I think the flavor would be wonderful! Delicious and extraordinarily refreshing. Perhaps it’s because of the plethora of choices, but many friends I eat with who come to Paris see something like “Poulet aux légumes” (chicken with vegetables) on the menu, and they wan to know “What piece of chicken will it be?”, “How is it cooked?”, “What vegetables are they?”, “Can I get the sauce on the side?”…etc. I read every post you put up. Even though I got the strawberries right, finding the right miso was a challenge. 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