No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats

by Leslie Bilderback

Overview

Discover how to make homemade ice cream and other desserts!

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 freezeable 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.

Product Details

ISBN-13:	9781466877665
Publisher:	St. Martin's Publishing Group
Publication date:	05/05/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
Sales rank:	534,938
File size:	19 MB
Note:	This product may take a few minutes to download.

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.

Table of Contents

Introduction

The Classics

Add-Ins Galore

Warm Weather Ice Creams

Cold Weather Ice Creams

Gelatos

Sorbets

Sherbets

Easy Other Frozen Desserts

Toppings and Accompaniments

Sugar 101

Glossary

Index

Editorial Reviews

This easy yet informative ice cream cookbook will appeal to a wide audience....Highly recommended.” —Lisa Campbell, Library Journal starred review

From the Publisher

★ 04/15/2015
Bilderback (Mug Cakes) brings homemade ice cream to specialty-appliance-free kitchens with this accessible collection of frozen desserts, ranging from stand-alone scoops (e.g., vanilla ice cream, cappuccino sherbet, bananas foster sorbet) to plated pleasures (e.g., baked Alaska, ice cream cake). Her principal method combines sweetened condensed milk, instead of a tricky cooked custard, with milk, whipped cream, sweeteners, and flavorings. Frozen in shallow containers, the finished ice creams are easy to scoop and serve. Bilderback encourages experimentation and provides readers with a whopping number of add-ins, garnishes, sauces, and recipe variations. Her flavors aren't always palatable (for instance, vanilla lobster), but they're exceedingly inventive. VERDICT Supplemented by Bilderback's professional pastry knowledge, this easy yet informative ice cream cookbook will appeal to a wide audience. Highly recommended for college students, apartment dwellers, and anyone lacking kitchen equipment or space.

Library Journal