Vegan MoFo - Summer's Last Hurrah

This was meant to be yesterday's post, but I changed it up a bit.

The past couple of summers have been excessively, unbearably hot, but this one was actually pretty mild.  We had a couple of weeks where it was relatively hot, but the majority of the summer was what feels like spring in Texas.  As September crawled to a close, each passing day felt nearer to autumn.  The leaves turned into glorious reds, oranges and yellows, fell from the trees to blanket the streets like snow, and the temperature got lower by the day.

Then, suddenly, during the last week of September, seemingly the whole of the UK felt as if it had been engulfed in flames.  It was as hot as it had been during the warmest part of summer.  Even when it rained, it was still sticky and warm.   It didn't get cool again until Sunday.

And, of course, the only thing to do when it's unbearably hot is make ice cream.  Personally, I can eat ice cream in the depths of winter, but I understand most people only like it when it's warm out.

I usually make a variation of the recipe in Veganomicon, but this time, since we're doing the cookbook challenge again, I used the recipe from American Vegan Kitchen (linked in my last post) for Mocha Vegan Ice Cream (no pics because, really, it's just a pile of brown).

Pros:  It was tasty, especially with some butterscotch syrup, and it makes a lot more than most other recipes.

Cons:  It took a long time - it has to be cooked, then chilled for at least 4 hours.  I'm used to the V'con recipe, which takes about 5-10 minutes to make, then about an hour to chill before putting it in the ice cream maker.

I may or may not use this again.  I don't know how adaptable it would be, and, as mentioned, it takes a long time.  But at least there's more of it, so I don't have to make ice cream for a while.