Knowledge Base › Fran Costigan - Equipping the Pastry Kitchen

With so many “machines” like Yonanas , Ninja Nice Cream Maker—what do you recommend for nice creams? What do you use?

Equipping the Pastry Kitchen

Fran Costigan - Equipping the Pastry Kitchen

Recorded

This event was on August 17, 2022

Not sure about the right tools to have in your kitchen? Spatula-Curious? Join Chef Fran Costigan as she discusses and shows you her must haves and her like to haves. Bring your questions, and your appetite!

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Question

Char Nolan

With so many “machines” like Yonanas , Ninja Nice Cream Maker—what do you recommend for nice creams? What do you use?

Answer

So if there's anyone here who doesn't know what we're referring to when we say nice creams. They're basically like a soft serve ice cream that's often made with a base of frozen banana and other fruits are added Shar and everyone this might surprise you but my favorite thing to use is my food processor. I could use my blender. I don't have those other machines. But in the food processor, I can actually watch the process and it makes it easier for me to know when to stop and it works in quantity as well because when I teach at Rancho love where it does Spa we always do a baked Alaska using this nice cream base, you know, you don't you don't need sweeteners often. It's just bananas and whatever frozen fruit you want. You can do chocolate and so on so sure that's what I use.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.