Maple Praline Pecan Ice Cream

Over Labor Day weekend, my roommate and I hosted a barbecue, and since everyone knows I can’t host an event without some sort of schtick, I rented a tank of liquid nitrogen to make ice cream, and thus was born the Ice Cream Barbecue. Many of my friends are familiar with this method of freezing because of a long-running annual event that features the stuff, but I was unable to attend this year due to a theater gig, so this was my alternative. By the time the tank was gone, a total of 24 flavors had been made, and half of them were vegan! Which was, of course, awesome.

One of the flavors I made after the crowds were gone was this maple praline pecan. I found the praline recipe as part of another ice cream recipe and just winged it for the base. Don’t be fooled by how embarrassingly easy it is! Even cow’s milk folks loved this stuff and many assumed it was dairy even knowing I’d made it.

Maple Praline Pecan Ice Cream

In addition to the recipe, I’ve also included a (very) brief run-down of various ways to freeze ice cream.

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Mac and (Not)Cheese

Okay, and it’s not actually macaroni, either, but I love the way radiatorre holds the sauce. The principle is still there, and it tastes damn fine. One of the first things I cooked for myself as a young’un was Kraft Macaroni & Cheese, and it was one of those comfort foods that I really missed as a vegan. This stuff has the same feeling for me, but tastes so much better! And, though I often forget, it’s not even unhealthy. It might even be good for me.

This is adapted from an uncredited recipe that was posted in the VeganCooking LiveJournal Community, and I was unable to track down the original author. It was certainly similar to some recipes I’ve seen in books, so it could be anyone. If you’re out there, thank you!

The original called for a jar of pimentos but I have since discovered that  roasted red peppers work just as well and are much cheaper.  I buy them large jars then freeze into recipe-sizes portions.  This dish is so quick to make that even though the first thing I do is put the water on to boil, everything else is ready by the time the pasta is drained.  (Though that might not be true if I had an induction cooktop.)  It’s a great last-minute dinner that is always a guest pleaser as well.

 

Mac and (Not)Cheese with Broccoli and Peas

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