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.
|Publisher:||St. Martin's Press|
|Product dimensions:||7.40(w) x 8.90(h) x 0.60(d)|
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
Warm Weather Ice Creams
Cold Weather Ice Creams
Easy Other Frozen Desserts
Toppings and Accompaniments
Most Helpful Customer Reviews
I first eyed No-Churn Ice Cream on the Top Cookbooks wall in Barnes & Noble and was immediately intrigued. I've always thought of purchasing an ice cream machine, but really don't have the space, so this seemed like a nice alternative. It was really hot on the day I decided to finally crack it open, so I opted for Melon Sorbet. I chose cantaloupe as my melon and it was delicious! The consistency was more like smooth shaved ice as I left it in the freezer overnight and didn't give it time to thaw, but it was so refreshing! The addition of lime juice and zest provided a light, welcome bitterness, and it wasn't too sweet. This treat is also perfect for kids and adults. Much better than the preservative and food-coloring packed options at the grocery store! The book is colorful, easy to use and in the end, you're left with a bowl of refreshing deliciousness (and in my case, a messy kitchen)! 5 star recommendation!