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Food52 Ice Cream and Friends: 60 Recipes and Riffs [A Cookbook]
18.00 JOD
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Description
A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey—you get where we’re going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors—think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada—and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called “spoom.” There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when—whoops!—all the ice cream melts). But don’t be nervous: even if you’ve never made ice cream before, you’re in good hands with this no-fuss, all-fun book. Consider it your permission to play (and eat a ton of really good ice cream).
Additional information
| Weight | 0.75 kg |
|---|---|
| Dimensions | 2.19 × 19.13 × 23.68 cm |
| PubliCanadation City/Country | USA |
| by | |
| Format | Hardback |
| Language | |
| Pages | 176 |
| Publisher | |
| Year Published | 2017-4-11 |
| Imprint | |
| ISBN 10 | 0399578021 |
| About The Author | The home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the New York Times. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline—and has won many a James Beard and IACP award doing it. |
| Review Quote | “Ice cream is my life and Food52 really knows their frozen stuff. This book isn’t cutesy and it’s not snore-inducing science-y either. Recipes that actually work, imagine that. I’m a fan.” — BROOKS HEADLEY, chef/owner of Superiority Burger and author of Fancy Desserts |
| Table Of Content | Contents CHOCOLATE, VANILLA & COMPANY Naked Chocolate Ice Cream, 2 Homemade Sprinkles, 4 Two-Tone Fudge Pops, 7 Better Chocolate Chunks, 8 Olive Oil–Cacao Nib Gelato, 10 Brooklyn Blackout Semifreddo Cake, 13 Philadelphia-Style Super Vanilla Ice Cream, 16 Fresh Ricotta Ice Cream, 19 Sugar Cones & Other Shapes, 20 Malted Vanilla Ice Cream with Chocolate-Covered Pretzels, 23 S’mores Ice Cream, 25 Chocolate Tacos, 29 Salted Caramel Ice Cream Milkshakes, 30 How to Make a Milkshake Every Which Way, 30 Saltine Cracker–Brownie Ice Cream Sandwich, 33 NUTTY Brown Butter Pecan Ice Cream, 38 Peanut Butter Ice Cream with Concord Grape Sauce, 41 Hot Honey–Candied Black Walnut Ice Cream, 42 Halvah Paletas, 45 Marzipan Semifreddo with Citrus, 47 No-Churn Peanut Butter Curry Ice Cream, 48 Cayenne-Spiced Peanut Brittle, 50 Salted Maple Honeycomb Candy, 51 Chocolate-Hazelnut Baked Alaska, 53 FRUITY Cherry Snow Cone, 59 Pineapple Breakfast Frozen Yogurt, 60 Lemony, Coconutty Raspberry Ice Cream Sandwiches, 63 Strawberry, Hazelnut & Maple Waffle Sandwiches, 65 Blueberry Ice Cream, 68 Mango Lassicles, 71 Grilled Watermelon Cremolada with Honey & Lime, 72 Roasted Peaches with Lemon Spoom, 75 Fig Ice Cream with Chocolate Swirl & Marcona Almonds, 76 Bourbon Prune Velvet, 78 Fizzy Orange Sherbet Coolers, 81 HERBS & SPICES Lemongrass Chile Ginger Ice Cream, 85 Mochi, 86 Lavender–Coconut Milk Ice Cream, 88 Basil-Shiso Castella Cake, 89 Cherry Sorbet with Lemon-Thyme Soda, 92 Mint-Basil Chip Ice Cream, 95 Cinnamon Roll Ice Cream, 96 Dark Chocolate–Rosemary Ice Cream, 99 Grasshopper Ice Cream Bars, 101 Carrot Cake Ice Cream, 103 Apple–Bay Leaf Ice Cream, 107 Horchata Ice Cream, 108 DRINK RIFFS Thai Tea Snow Cone, 113 Vanilla Rooibos Gelato, 114 Coffee Frozen Custard, 117 Earl Grey Ice Cream with Blackberry Swirl, 118 Mud Pie with Beer Ice Cream, 120 Rum Flambéed Banana Split, 125 Blood Orange–Negroni Pops, 127 Make Mine a Manhattan, 129 Brown Derby Float with Grapefruit Frozen Yogurt, 130 Après Party Granita, 133 Rhubarb-Gin Sorbet with Rose Cream, 134 SAVORY Black Pepper Feta Ice Cream, 139 Cucumber Sherbet, 140 Summer Corn Semifreddo with Rosemary Shortbread Crust & Blueberry Compote, 143 Tomato Peach Basil Sorbet, 147 Burnt Toast Ice Cream, 148 Butternut Squash & Tahini Ice Cream with Caramelized Almonds, 150 Beet Ice Milk, 153 Avocado Gelado, 154 |
| Excerpt From Book | Olive Oil–Cacao Nib GelatoMakes 1 quart (950ml), From Amanda Hesser If you have a bottle of olive oil you’ve been saving for a special occasion, bring it out now. Whisk the olive oil into a creamy gelato base and the floral, peppery flavors head just a smidge toward “sweet.” Food52 contributor Yossy Arefi’s turn on Amanda’s recipe is to add cocoa nibs, crunchy like chocolate chips but fruity and bitter like olive oil. They’re in no way necessary, but certainly a welcome bite in this smooth-as-aioli gelato.3⁄4 cup (150g) sugar 3⁄4 cup (175ml) whole milk Pinch of salt 4 egg yolks 6 tablespoons (90ml) good-quality olive oil 2 tablespoons cacao nibs1. In a saucepan, whisk together the sugar, milk, 6 tablespoons (90ml) water, and salt. Bring the mixture to a simmer over medium-low heat, stirring occasionally to dissolve the sugar. While the mixture is heating, in a large bowl, whisk together the egg yolks.2. When the milk mixture has come to a gentle simmer, gradually whisk it into the egg yolks. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the mixture reaches 185°F (85°C) on a candy thermometer. Be careful not to let the mixture boil, which will scramble the eggs and ruin the base.3. Remove from the heat, transfer to a bowl, and refrigerate to chill completely, at least 4 hours but ideally overnight. When the ice cream base is cold, whisk in the olive oil; the base will be thick and glossy. 4. Pour the chilled base into an ice cream maker and churn it according to the manufacturer’s instructions. During the last minute of churning, add the cacao nibs. Magic Shell Former Food52 editor Marian Bull taught us how to make our own Magic Shell, that stuff you drizzled copiously over every scoop of ice cream, watched harden, then broke into like a little monster while growing up. For 1 cup (240ml) of the good stuff, chop 6 ounces (170g) good-quality chocolate (dark, preferably) and add it to a microwave-safe container with a scant 1⁄2 cup (110g) coconut oil. Melt in 30-second increments, stirring between each, until liquid. Pour over ice cream (or milkshakes). Then, magic! Magic Shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. You can remelt it in the microwave. |
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