So I’ve had a packet of Vegg for well over a year. I heard about it and had to have it. And until now it’s been in the back of my cupboard. I couldn’t really find anything I needed an egg yolk replacement for that was imperative to make. Egg whites seem to be my issue right now, but that’s beside the point. Anyway, I found that Bryanna had experimented with Vegg and ice cream! I made her recipe for Vegg French Vanilla Ice Cream since I had all the ingredients. Okay, I didn’t have home made almond milk and I was tired so I didn’t blend any up which I could have done with my Blendtec. No big deal.
The Vegg itself is really strong smelling. And I totally read the recipe wrong. I got the whole 3 tsp of Vegg but I missed the water that went along with it, so it went undiluted into the blender with the rest of the ingredients. It wasn’t on another line so I totally skimmed. Oops. And while the ice cream was edible it was just weird. I highly recommend diluting it so the flavour isn’t super strong. The way I made it makes it fine for sundae ice cream but not really stand alone by itself, even with high quality vanilla. Oh well. At least it was my mistake and not the recipe. It’s not a flop like the coffee ice cream but it’s not a favourite and it will probably hang out in the freezer for a bit until I make some sort of fudge sauce or something.