No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
May 2015 · Macmillan + ORM
3.5star
2 reviewsreport
Ebook
176
Pages
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About this ebook
“Bilderback (Mug Cakes) brings homemade ice cream to specialty-appliance-free kitchens with this accessible collection of frozen desserts.” —Library Journal (starred review)
In every country you’ll find people eating ice cream on street corners, in markets, and in fancy restaurants. But the number of people who make it at home is much smaller. The reason? Making this sweet treat yourself is kind of a pain. Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results.
All you need to make your quick and easy no-churn ice cream are the following simple tools:
Inside you’ll find recipes for all the basic flavors, plus more complex and exciting flavors such as Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl. Treat yourself with a decadent Stracciatella gelato or Bananas Foster sorbet, or cool off with some Lavender-Almond sherbet. Your flavor variations are limited only by your imagination. Why not add some bacon to that batch of chocolate-caramel ice cream? Leslie Bilderback, author of Mug Cakes, is here to show you how.
In every country you’ll find people eating ice cream on street corners, in markets, and in fancy restaurants. But the number of people who make it at home is much smaller. The reason? Making this sweet treat yourself is kind of a pain. Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results.
All you need to make your quick and easy no-churn ice cream are the following simple tools:
- A freezer
- A whisk or electric mixer
- A can opener
- A bowl and a freezable container, such as a loaf pan
- A sweet tooth!
Inside you’ll find recipes for all the basic flavors, plus more complex and exciting flavors such as Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl. Treat yourself with a decadent Stracciatella gelato or Bananas Foster sorbet, or cool off with some Lavender-Almond sherbet. Your flavor variations are limited only by your imagination. Why not add some bacon to that batch of chocolate-caramel ice cream? Leslie Bilderback, author of Mug Cakes, is here to show you how.
Ratings and reviews
3.5
2 reviews
About the author
LESLIE BILDERBACK is a certified master baker, chef, and a graduate of the California Culinary Academy. The author of Mug Cakes, she began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia.
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