| Author/Contributor(s): | Meyer, Hallie |
| Publisher: | S&S/Simon Element |
| Date: | 4/20/2027 |
| Binding: | Hardcover |
| Condition: | NEW |
The Ice Cream Book shows you how to use ice cream and sorbet as a blank canvas for flavor and texture. Swirls, crunches, and mix-ins are the focus here so that you can customize every batch for an explosion of flavor in every spoonful.
There are three parts to this book. Part 1 shows you how to create delicious, creamy ice creams, sorbets, and granitas, that scoop like a dream. You can use any kind of ice cream maker. Part 2 leads you through adding swirls made from jam, caramel, and syrups, as well as chunks and crunches: brownies, cookies, brittles, for example. In Part 3, you can take it over the top with affogatos, sundaes, and even ice cream cakes.
Recipes include:
* Simple Ice Creams: Sweet Cream Base, Brown Sugar Sweet Cream, Peppermint Stick, Dark Chocolate, and Caffè Latte
* Layered Ice Creams: Almond Croissant, Peppermint Fudge Brownie, Campfire Swirl, Lemon Meringue Pie Ice Cream
* Sorbets and Granitas: Frozen Hot Chocolate (Chocolate Sorbet), Strawberry Sorbet, Chai Latte Granita, and Honeydew Sorbet
* Mix-ins and putting it all together: Sprinkle Cake Ice Cream, Root Beer Float, Affagato Sundaes
You can follow the recipes exactly—or use them as a framework. Make a flawless and simple vanilla, or build a maximalist pint with Vanilla Ice Cream, Peanut Butter Swirl, Brownie Chunks, Peanut Brittle. Or try Chai Cinnamon Bun Ice Cream: White base infused with Chai tea bags, Snickerdoodles, Cinnamon Caramel.