No-churn ice cream : over 100 simply delicious no-machine frozen treats / Leslie Bilderback ; photographs by Teri Lyn Fisher.

Title:

Author:

Bilderback, Leslie

Additional Author(s):

Fisher, Teri Lyn,

ISBN:

9781250054388

1250054389

Edition:

First edition

Publication Info:

New York, N.Y. :

Description:

168 pages : color illustrations ; 23 cm

General Note:

Includes index.

Subject(s):

Ice cream, ices, etc.

Holds: Copies (not including on-order items):

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... Ruth Holley Library	Book	641.862 BILD	Nonfiction	Searching... Unknown	Searching... Unavailable

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: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.

Author Notes

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.

Reviews (1)

Library Journal Review

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. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction
Ice Cream Basics	p. 1
A Little History of Ice Cream	p. 2
The Ingredients	p. 3
The Techniques	p. 7
The Classics
Vanilla Ice Cream	p. 12
Chocolate Ice Cream	p. 16
Strawberry Ice Cream	p. 20
Mint Chip Ice Cream	p. 24
Coffee Ice Cream	p. 26
Coconut Ice Cream	p. 28
Add-ins galore
Fruit Add-Ins	p. 30
Swirl-Ins	p. 33
Nutty Add-Ins	p. 33
Cookie and Candy Add-Ins	p. 34
Warm-weather ice creams
Rosebud Ice Cream	p. 36
Strawberry-Rhubarb Ice Cream	p. 38
Summer Berry Ice Cream	p. 40
Cherry-Chocolate Ice Cream	p. 42
Peach Ice Cream	p. 44
Pineapple-Pepper Ice Cream	p. 46
Lavender Ice Cream	p. 48
Orange Flower Water-Almond Ice Cream	p. 50
Key Lime Ice Cream	p. 51
Cold-Weather Ice Creams
Peppermint Stick Crunch Ice Cream	p. 53
Meyer Lemon Ice Cream	p. 54
Pumpkin Ice Cream	p. 56
Apple-Spice Ice Cream	p. 58
Caramel Ice Cream	p. 60
Rum-Raisin Ice Cream	p. 63
California Date Ice Cream	p. 66
Honey-Kumquat Ice Cream	p. 68
Sweet Potato-Marshmallow Swirl Ice Cream	p. 70
Moon Pie Ice Cream	p. 73
Cardamom Ice Cream	p. 74
Hazelnut Ice Cream	p. 76
Gelatos
Espresso Gelato	p. 78
Gianduja Gelato (Milk Chocolate with Hazelnut)	p. 81
Cloccolato Gelato (Chocolate)	p. 82
Mandorla Gelato (Almond)	p. 84
Lampone Gelato (Raspberry)	p. 86
Fior di Latte Gelato (Flower of Milk, or Sweet Cream)	p. 88
Sorbets
A Note on Sorbet	p. 90
Tomato-Cucumber Sorbet	p. 92
Raspberry-Opal Basil Sorbet	p. 94
Quince Sorbet	p. 96
Mango Sorbet	p. 97
Poached Pear Sorbet	p. 98
Bananas Foster Sorbet	p. 100
Beet-Pistachio Sorbet	p. 102
Carrot and Ginger Sorbet	p. 104
Melon Sorbet	p. 106
Sherbets
Cappuccino Sherbet	p. 109
Fat-free Chocolate Sherbet	p. 110
Blood Orange Sherbet	p. 111
Agave-Lime Sherbet	p. 112
Lavender-Almond Sherbet	p. 114
Passion Fruit, Ginger, and Carrot Sherbet	p. 115
Persimmon Sherbet	p. 116
Thai Iced Tea Sherbet	p. 118
Indian Rose Water Sherbet	p. 120
Other Easy Frozen Desserts
Granita	p. 122
Composed Desserts	p. 125
Ice Cream Sandwiches, Cones, and Cakes	p. 126
Frozen Fruit Bowls	p. 129
Toppings and accompaniments
Basics of Menu Development	p. 131
Fluffy Toppings	p. 131
Sauces	p. 135
Fruit Sauces	p. 138
Fruit Compotes	p. 142
Candies	p. 144
Schmanuy Garnishing	p. 147
Additional Recipe Variations	p. 149
Sugar 101	p. 158
Glossary	p. 160
Index	p. 163

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Table of Contents