jenncc's Profile

Joined: September 3rd, 2011

Vanilla Ice Cream /The Only Ice Cream Recipe You'll Ever Need from The New York Times

This is an ice cream base recipe - I made the vanilla version. I only had 5 yolks and found it plenty rich and certainly delicious! I don't think it would suffer if you wanted to sub a little of the heavy... read more >

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jenncc's Reviews

3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Small Plates and Sweet Treats: My Family's Journey to Gluten-Free Cooking, from the Creator of Cannelle et Vanille

By Aran Goyoaga
Little, Brown and Company - 2012

This is for the Almond shortbread portion of this recipe. It makes a simple, delicious, tender cookie, or a wonderful (but delicate) tart shell. It was a bit sticky while rolling out, but otherwise great. Used for strawberry and raspberry tarts with vanilla pastry cream.

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This is for the pastry crust only. I used this gluten free crust to make a Provencal Vegetable Tart from Food and Wine. The taste and texture was great (even though I did not have "superfine" brown rice flour). The pastry was easy to work with but the end product crumbled very easily. Crust did not get soggy, although it was finished all in one sitting.

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I love rice pudding and this was no exception! I docked one star because it took about 20 minutes longer in the oven to get close to pudding texture (even after cooling this was still a very milky pudding). Loved the cinnamon/cardamom flavors but had to use extract instead of vanilla bean. I will certainly making this again keeping in mind the extra oven time.

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