Friday Reads: Ice Cream!
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Make that a double scoop… July is National Ice Cream Month! Is there a more favorite summer treat? We think not! Artisanal ice cream is all the rage, but the round-the-block lines are daunting. Skip the line this weekend! With the books we are serving up, now you can wow friends and family with homemade ice cream, gelato, sorbets and the like. What’s more, you’ll learn about flavors to savor, as well as the business, science and culture of ice cream.
Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. This book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.
A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico’s rich and revered ice cream traditions. Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Fany Gerson has been visiting for decades.
With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name Is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro.
Just in time to beat the summer heat, Award-winning Finnish author Virpi and coauthor Tuulia show that making your own ice cream can be easy and good for you at the same time. N’ice Cream offers 80 decadent and healthy ice cream recipes made from all-natural, wholesome vegan ingredients like fruits, berries, and plant-based milks and nuts–as the authors say, “no weird stuff.” These recipes can be made with or without an ice cream maker, and include foolproof instant ice creams that can be savored right away.
San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stopping, inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Now you can make your own with this irresistible guide to making 90 intensely flavorful handmade ice creams including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.
When you think of the most delicious and fresh gelato and sorbetto in America, you are craving Ciao Bella. The premier gelato and sorbetto maker in the country may be known for using the world’s finest ingredients—Sicilian lemons, Valrhona chocolate, Louisiana pralines—but you don’t need to travel the globe to experience the bold flavors yourself. All you need is a handful of simple, fresh ingredients; a standard ice cream machine; and your imagination.
For more on these and other great books for young readers visit the collection: Ice Cream
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