Sarah Addison Allen is one of my favorite authors, and I cannot wait to share with you how wonderful her newest book is. Plus, I put my own spin on a recipe in the story for Whipped Milk ice Cream and Cornbread. This post contains affiliate links.
It has been seven years since Sarah Addison Allen’s last book. I have been waiting and watching for a new book with baited breath for years because her stories are truly magical. However, during that time, I know her life was full of turmoil from surviving cancer herself to losing both her mother and sister to the disease. I can’t imagine it was easy to write anything during that time.
For me, her books are always like settling into a cozy warm bed. They are always full of magic and food, which are two things I love.
Table of Contents
Other Birds Book Review
“There are birds, and then there are other birds. Maybe they don’t sing. Maybe they don’t fly. Maybe they don’t fit in. I don’t know about you, but I’d much rather be an other bird than just the same old thing.”
“When Zoey Hennessey comes to claim her deceased mother’s apartment at The Dellawisp, she meets her quirky, enigmatic neighbors including a girl on the run, a grieving chef whose comfort food does not comfort him, two estranged middle-aged sisters, and three ghosts. Each with their own story. Each with their own longings. Each whose ending isn’t yet written.”
I secretly would love to live at The Dellawisp and meet all these people.
Other Birds is a story about finding your family. The characters are are all somewhat broken with terrible backstories. One has an invisible bird, another has escaped a cult, and even another survived abandonment as a child. They are all a bit quirky and all probably hiding something. They all seem to be healing from painful pasts, but they’re all come together to work toward a new beginning. Even the ghosts are a part of it.
Two of my favorite things about this book are the magical realism and the food in her stories as a mean of love and care.. There’s even a ghost who throws cornmeal on one character every night while he sleeps, so he will finally let her go and live his life.
Where to find this book
If you love a bit of magic throw in a sweet story with a hint of romance, you’ll enjoy any of Sarah Addison Allen’s books, especially Other Birds.
Whipped Milk Ice Cream and Cornbread
In the story Mac, the chef, makes a special meal for Zoey and Charlotte at his restaurant and the dessert is whipped milk & brown butter cornbread. I thought it sounded absolutely heavenly, so I decided to make his own version.
I am using evaporated milk I’ve whipped and turned into ice cream and mixing in the brown butter cornbread cookies I shared a few weeks ago.
Ingredients to make Whipped Milk Ice Cream and Cornbread
- 12 oz can evaporated milk, chilled in the fridge for 1-2 days
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla
- premade brown butter cornbread cookies
How do you make Whipped Milk Ice Cream?
Keep the can of milk in the fridge for at least a day or two. You want it chilled so this ice cream will come out properly.
Pour the milk into a large mixing bowl. As your whipping, it will fill up the bowl, so make sure you have enough room.
Whip the milk until it becomes very frothy.
Add the powdered sugar slowly. I added 1/4 cup at a time and whipped it until it was completely incorporated. It will change the look of the milk to a more creamy texture.
Once the powdered sugar has been completely incorporated, add the vanilla extract and whip until combined.
Either keep it in this same bowl or transfer to a freezer-safe container and chill for 1 hour.
Remove it from the freezer and whip for 1 minute.
Place it back in the freezer for an hour.
How do you make Whipped Milk Ice Cream & Cornbread?
Remove from the freezer and whip for 1 minute. At this point, it should be thick enough to mix in the crushed cornbread cookies so they don’t sink to the bottom.
Break up about 6-8 cookies and fold them into the whipped milk.
Then, place the container back into the freezer.
Allow it to set for at least 4 hours, preferably 12 hours. Sometimes I put it in the freezer overnight.
Store in the freezer in a sealed container for up to a month.
How do you serve Whipped Milk Ice Cream & Cornbread?
I keep a few of the crushed cookies for sprinkling over the top when I serve the ice cream.
This ice cream will be very soft, like soft serve ice cream. Add a couple scoops to a bowl or glass and sprinkle with a pinch or two of crushed cornbread cookies and serve immediately.
How do you keep the Whipped Milk Ice Cream?
I would recommend making this up at least a day ahead of time. Then, it can stay in the freezer for up to a month as long as you have it in freezer safe container. Otherwise, it will get ice crystals and not taste very good.
More Cornbread Recipes
- How to Make Cornbread Swirls Corn Dogs
- Jalapeno Spicy Cornbread Dressing
- How to make Old Fashioned Cornbread Dressing
- Easy Cheesy Cornbread for Soup
- How to make Cowboy Brisket Casserole
- How to make Tex Mex Tamale Casserole
More Ice Cream Recipes
- No Churn Root Beer Float Ice Cream
- Mini Unicorn Ice Cream Cakes
- Finding Dory Inspired Ice Cream
- Unicorn Ice Cream
- Dipped Ice Cream Sandwiches
- Brownie Ice Cream Poke Cake with Peanut Butter Whipped Cream
- Harry Potter’s Butter Beer Ice Cream
Whipped Milk Ice Cream & Cornbread
Ingredients
- 12 oz can evaporated milk, chilled for at least 24 hours
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- cornbread cookies, crushed
Instructions
Keep the can of milk in the fridge for at least a day or two. You want it chilled so this ice cream will come out properly.
Pour the milk into a large mixing bowl. As your whipping, it will fill up the bowl, so make sure you have enough room.
Whip the milk until it becomes very frothy.
Add the powdered sugar slowly. It will change the look of the milk to a more creamy texture.
Once the powdered sugar has been completely incorporated, add the vanilla extract and whip until combined.
Either keep it in this same bowl or transfer to a freezer-safe container and chill for 1 hour.
Remove it from the freezer and whip for 1 minute.
Place it back in the freezer for an hour.
Remove from the freezer and whip for 1 minute.
Break up about 6-8 cookies and fold them into the whipped milk.
Then, place the container back into the freezer.
Allow it to set for at least 4 hours, preferably 12 hours.
Store in the freezer in a sealed container for up to a month.
To serve: Add a couple scoops to a bowl or glass and sprinkle with a pinch or two of crushed cornbread cookies and serve immediately.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 116mgCarbohydrates: 28gFiber: 0gSugar: 23gProtein: 4g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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