In the briefest of summaries, what’s been omitted is the key ingredients to make it taste like lox: Liquid Smoke + ‘smoked’ sea salt — just in case people decided not to click thru to read the full recipe.
The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism. There is vitamin K in half-and-half too – we don’t get out unscathed either.
Evaporated milk is not condensed milk. Or, I need to find a recipe that uses evaporated milk… 😉
All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article. The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.
Wouldn’t it be nice if we had some more options from time to time? Sure, we’ve got other cheeses like Pecorino Romano or a good aged ricotta salata, but they’re really just variations on a theme. What I want is something that can be used just like grated Parmesan, but brings a new set of flavors to the table. It’s something of particular interest to me during the month of February, when I maintain an entirely vegan diet (and I can tell you, cheese is the one thing I miss most). But I was after something that wouldn’t just carry me through February: I wanted something that I’d keep in my pantry all through the year and I’m afraid the common solution of cashews ground with nutritional yeast just ain’t gonna cut it.