Ice Cream Recipe

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts

2008-05-30T01:34:00.000-07:00

Book Description
Anybody who loves ice cream knows there's nothing better than a scoopful of homemade. Nothing, that is, except star pastry chef Emily Luchetti's fabulous recipes for making your own. This gorgeous cookbook doesn't just have all the crowd-pleasers, it's bursting with flavors you'll never find in the store. Even better, because sometimes a spoon just isn't accompaniment enough, there's a host of beautiful dessert recipes featuring ice cream in all its lusciousness. There's chocolate, strawberry, and butter pecan; there's orange-cardamom, root beer granita, and pomegranate sorbet. There's popsicles, floats, and parfaits. And then there's Coffee Meringues with Coconut Ice Cream; Blackberry Sorbet Filled Peaches; and Chocolate Crepes with Peppermint Ice Cream. But wait...There's Shortcake and Rum Raisin Ice Cream Sandwiches; Sauternes Ice Cream and Apricot Sherbet Cake; and Chocolate Cupcakes Stuffed with Pistachio Ice Cream. Aficionados needn't worry if their tastebuds are more deluxe than their ice cream maker because all of these treats can be made with a modest handcrank model or the fanciest machine. And to top it all off, there's a chapter on making sauces from scratch and a handy chart that lists the ice cream flavors alphabetically for easy reference. The reason homemade ice cream tastes so much better than store-bought is because you use fresher ingedients and less air. That means it's richer, creamier, and tongue-tingling with flavor. The reason Emily's recipes taste so good is because she's a genius when it comes to desserts. If proof were needed, ice-cream fans need look no further than these mmm, mmm, mmm, melt-in-your-mouth recipes.

About the Author
Award-winning pastry chef and cookbook author Emily Luchetti honed her skills at the celebrated Stars restaurant. Her books include A Passion for Desserts, as well as the much-praised Stars Desserts. The recipient of the James Beard Outstanding Pastry Chef Award, she currently practices her dessert magic at Farallon in San Francisco. Her work has been featured in numerous publications, among them Bon Appetit, Newsweek, People, and Food & Wine. She lives in the San Francisco Bay Area. Sheri Giblin is a San Francisco–based food and lifestyle photographer. Her previous work includes the cookbooks Grilled Cheese (0-8118-4129-4) and Everything Tastes Better with Bacon

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

2008-05-30T01:29:00.000-07:00

Here are recipes for just about every ice cream imaginable, from four different versions of plain old vanilla to Avocado Ice Cream (it's really more of a chilled guacamole served as a garnish for gazpacho). Weinstein includes dozens of basic recipes for ice creams, sorbets, and granitas, with innumerable variations, along with sodas and shakes, hot fudge and other toppings, and even homemade ice cream cones. Recommended for most collections.

About Author
Weinstein is a man who takes his treats seriously. Although his instructions are sometimes too sober for the subject matter and require some commitment, the ice creams, sorbets, sweet and savory granitas, toppings and drinks are served up with flair. There are roughly 70 recipes for ice cream, each with a number of variations, and several dozen more for sorbets. On the conservative end are four recipes for plain old vanilla and three for chocolate. For the sophisticate, there are ice creams flavored with thyme, lavender and Earl Grey tea, as well as tempting varieties using less common fruits such as fig, passion fruit, mango and rhubarb. Mix-in ideas abound with such concoctions as Ginger Ice Cream with bits of candied chestnuts, Classic Mint Chip with mini chocolate chips or Cashew Ice Cream topped with Trail Mix made by adding coconut, sunflower seeds and raisins. Weinstein even offers main course ideas: How about floating a scoop of avocado in a gazpacho soup or freeing borscht into a granita? To top things off, he provides recipes for hot fudge and other toppings, as well as for black cows and sodas that will turn any kitchen into a soda fountain. July)

what is ice cream

2008-03-23T00:29:00.000-07:00

Ice cream or ice-cream (originally iced cream) is a frozen dessert made from dairy products, such as cream (or substituted ingredients), combined with flavorings and sweeteners, such as sugar.

This mixture is stirred slowly while cooling to prevent large ice crystals from forming. This results a smooth textured ice cream. Although the term "ice cream" is sometimes used to mean frozen desserts and snacks in general, it is usually reserved for frozen desserts and snacks made with a high percentage of milk fat. Frozen custard, yogurt, sorbet and other similar products are sometimes also called ice cream. Governments often regulate the use of these terms based on quantities of ingredients. Ice cream is generally served as a chilled product. It may also be found in dishes where the coldness of the ice cream is used as a temperature contrast, for example, as a topping on warm desserts, or even in fried ice cream. Some commercial institutions such as creameries specialize in serving ice cream and related products.

How to Make Vanilla Ice Cream

2007-03-22T23:39:00.000-07:00

Vanilla ice cream..very delicious..this is the recipe that you can learn how to make it yourself..

No eggs in this quick and easy vanilla ice cream recipe means it's less rich than others--and still tastes great! Makes about 5 cups.

The Things You'll Need

3/4 cup sugar
2 cups half-and-half
2 cups heavy cream
1 tbsp. vanilla extract

Instructions

STEP 1: Combine the heavy cream and the half-and-half in a large bowl.
STEP 2: Gradually whisk in the sugar until blended.
STEP 3: Whisk in the vanilla.
STEP 4: Cover bowl with plastic wrap and refrigerate at least 3 hours or until very cold.
STEP 5: Whisk the mixture and then pour into the canister of an ice cream maker.
STEP 6: Freeze according to manufacturer's directions.
STEP 7: Transfer ice cream to a covered container and freeze up to 8 hours, or simply eat immediately.

Tips & Warnings

Vanilla ice cream, with its subtle taste, is usually the best flavor for topping pies and cakes.

enjoy it yourself...

from best ice cream recipe