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What is your favorite flavor of “nice cream”?

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

Kathleen Ciolek

What is your favorite flavor of “nice cream”?

Answer

That's The benefit I was talking about about using the food processor is you can really see what's happening as the frozen fruit creams. So, you know. The same with sauces with anything, you know, unless there's a prescribed amount for a reason. You want to use less the least amount of liquid you can you can always add more. But you can't it's hard to take away. My favorite flavor of ice of nice cream Kathleen. Well, I think it depends on the time. I mean I like This time of the year, I like. Strawberry and blueberry and raspberry always like chocolate and I like using softened dates pitted magell dates. I'm making like a caramel flavor dates. Don't freeze solid. So it's like chewy caramel. And so that's something that I like.

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.