The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts

The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts

by Lori Longbotham
     
 

Written by former Gourmet magazine food editor Lori Longbotham, The Scoop features 150 mouthwatering recipes for the most universally adored dessert. Ice cream concoctions ranging from the stunningly simple to the wildly baroque are made easy for home cooks looking to keep dessert creations simple, fun, and scrumptious. Longbotham shows how store-bought…  See more details below

Overview

Written by former Gourmet magazine food editor Lori Longbotham, The Scoop features 150 mouthwatering recipes for the most universally adored dessert. Ice cream concoctions ranging from the stunningly simple to the wildly baroque are made easy for home cooks looking to keep dessert creations simple, fun, and scrumptious. Longbotham shows how store-bought ice cream, sorbet, gelato, and frozen yogurt can form the basis of a wide variety of assembled desserts, including luscious cakes, sundaes, soda-fountain drinks, pies and tarts, terrines, and bombes.
Thoroughly tested and expertly written, these recipes can be made by any cook in any kitchen, with minimal preparation time. The Scoop includes enticing low-fat options and also serves up information on the history of ice cream, guidelines for sundae or ice-cream-soda parties, and ways to personalize desserts with favorite ingredients. Readers will find it simple to serve and mix and match delicious hand-crafted desserts—many of which don’t even require advance preparation—that top off a meal with an exciting flourish.

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Product Details

ISBN-13:
9780375760822
Publisher:
Random House Limited
Publication date:
03/25/2003
Edition description:
FIRST
Pages:
221
Product dimensions:
7.90(w) x 8.58(h) x 0.69(d)

Related Subjects

Read an Excerpt

Sky-High Layered Ice Cream Cake
This is a tremendously versatile recipe. You might use sorbet, other flavors of ice cream, or gelato. Try any thick sauce, such as chocolate, caramel, marshmallow, fruit or berry, and garnish with crushed candies, cookies, or other nuts.
Serves 12
· 3 pints chocolate gelato or ice cream, slightly softened
· One 13-ounce jar Nutella or other chocolate hazelnut spread
· 2 pints hazelnut gelato or ice cream, slightly softened
· 1 cup coarsely chopped toasted hazelnuts
1. Spoon the chocolate gelato in small pieces into a 9-inch springform pan, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour half of the Nutella over the gelato and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
2. Spoon the hazelnut gelato over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the gelato and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
3. To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.

Copyright© 2003 by Lori Longbotham

Author Biography:

Meet the Author

Lori Longbotham’s articles and recipes have been published in many food and women’s magazines. She is the author of Luscious Lemon Desserts and Lemon Zest and the contributing editor to The Dean and DeLuca Cookbook. A graduate of the Culinary Institute of America, she has also worked as a caterer and chef. Longbotham lives in Jackson Heights, New York.

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