I made my fourth test batch of Basset Tracks Vegan Frozen Dessert yesterday, and it was a success. I need no further tweaks to the recipe.
Basset Tracks was originally created as a dairy ice cream for my Huge Hound Frozen Desserts company in New Jersey. You can read about it here, at hugehound.com. In that same blog post, I wrote about making Anise Hyssop VFD, for which I utilized my own homegrown plants of that licorice-flavored herb.
As you might have guessed—or read in the blog post—in addition to being an homage to the huge hound in Huge Hound Frozen Desserts, Basset Tracks also references Moose Tracks, the national brand of ice cream. The original Moose Tracks (Denali Flavors now makes more than 20 flavors of ice cream) consisted of vanilla ice cream with a fudge swirl and peanut butter cups. My version, which is free of the most common allergens, consists of vanilla VFD with a chocolate swirl, a sunflower butter swirl, and chopped-up sunflower butter cups. It’s delicious!
***
I figured I’m due to give an update on the VFD cookbook I’ve been working on. It’s coming along, but it won’t be ready anytime soon. It’s a tremendous amount of work, and as you can see from what I just wrote, I’m still in the recipe-testing phase. In addition, I’m making sure I have good photos of my VFDs, which is something of a challenge for me, because I’m not the most skilled photographer.
I also just bought the veganfrozendesserts.com domain, so I’ll eventually have a new website to use to promote the book.