Overview
A new classic, The Ice Cream Book shows readers how to use simple ice creams, sorbets, and granitas as a blank canvas for swirls, and mix-ins to create custom flavors—from the founder of the wildly popular Caffe Panna, the cult ice cream spot.
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.
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.
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