| Ice cream, ices, etc. |
| Cookbooks. |
| Ices |
Available:
Library | Shelf Number | Shelf Location | Status |
|---|---|---|---|
Searching... Taunton Public Library | 641.862 B451R | 2ND FLOOR STACKS | Searching... Unknown |
Searching... Mattapoisett Free Public Library | 641.862 BER 2020 | NONFICTION | Searching... Unknown |
Searching... New Bedford Free Public Library | 641.862 BER 2020 | NONFICTION | Searching... Unknown |
Searching... New Bedford Wilks Branch | 641.862 BER 2020 | NONFICTION | Searching... Unknown |
Searching... Norton Public Library | 641.862 BER | NONFICTION | Searching... Unknown |
Searching... Swansea Public Library | 641.862 B | NONFICTION | Searching... Unknown |
Searching... Westport Free Public Library | 641.862 BER 2020 | NONFICTION | Searching... Unknown |
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Summary
Summary
Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum
With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.
Reviews (3)
Publisher's Weekly Review
"The sweet that I love most to eat is frozen, not baked... and that is why I have written this book," writes Beranbaum (The Cake Bible) in this thoroughly satisfying volume. In addition to basic ice cream flavors, she provides recipes for unique ones such as dark brown sugar with black pepper, royal velvet lavender, and even Thai corn. Her instructions are detailed and easy to follow, and she incorporates plenty of indispensable tips and tricks: for instance, she explains the importance of glucose in ice cream recipes (to diminish ice crystals) and provides a simple hack for it: microwaving corn syrup. In other instances, when flavor ingredients are higher in moisture content, such as peach or mango, she recommends adding cornstarch to minimize crystallization. The final chapter contains recipes for add-ins and toppings, such as candied orange peel, chocolate cold snap topping (she recommends using coconut oil to create the hard shell coating), and fudgy chocolate sandwich cookies (she likes to pair them with cherry vanilla, caramel, or hazelnut ice cream). Serious ice cream makers will want to add this to the shelf. (May)
Booklist Review
Of all the world's sweet treats, ice cream arguably ranks first. Who better than the reigning monarch of baking, Beranbaum (The Cake Bible, 1988), to pivot from a hot oven to an ice-cold freezer and share her always-thorough and ever-enticing encyclopedic grasp of home ice cream making? Beranbaum has tested dozens of ice cream flavors, and she carefully presents recipes to recreate each of them. Ice cream making relies on some basic physics and chemistry to be successful, and Beranbaum spells out exactly what to expect. The finest components yield the best results, so the author does not hesitate to commend specific brands of ingredients and equipment. She carefully instructs how to extract maximum flavors from fruits. Those who have never tried Turkish ice cream will want to explore its unique stretchy texture. Beranbaum supplements these ice creams with a few recipes for toppings, ice cream cake rolls, and ice cream sandwiches. Matthew Septimus' color photographs illustrate steps in the creation of each flavor as well as finished products. This is a key part of any dessert cookbook collection.
Library Journal Review
Throughout her career, IACP and James Beard award-winning Beranbaum (The Cake Bible) has published a few ice cream recipes, but here she devotes an entire book to her favorite sweet. She focuses on custard-style recipes, but makes them slightly less laborious with a streamlined method that forgoes tempering eggs. Included are recipes for toppings and add-ins, as well as for desserts that pair well with, or feature, ice cream. Beranbaum combines passionate descriptions of flavors with her signature, clear format (tables listing ingredients in both weight and volume followed by enumerated instructions), explaining succinctly the process of making ice cream and recommending equipment. For icier, lower-fat treats, in addition to custardy desserts, try David Lebovitz's The Perfect Scoop. VERDICT Beranbaum's fun guide is sure to satisfy one's craving for homemade, machine-churned, custard-style ice cream. A treat for culinary collections.--Bonnie Poquette, Milwaukee
Table of Contents
| Foreword | p. x |
| My Ice Cream | p. xiv |
| Equipment and Ingredients | p. xxix |
| Flavorful Ice Creams | p. 1 |
| Vanilla Ice Cream | p. 3 |
| Cinnamon Ice Cream | p. 4 |
| Fire-and-Ice Ice Cream | p. 4 |
| Candy Cane Peppermint Ice Cream | p. 7 |
| Bust My Bourbon Balls Ice Cream | p. 7 |
| Cherry Vanilla Ice Cream | p. 7 |
| Grape-Nuts Ice Cream | p. 7 |
| Sour Cream Ice Cream | p. 8 |
| Cordon Rose Cheesecake Ice Cream | p. 10 |
| Caramel Ice Cream | p. 14 |
| Salted Caramel Ice Cream | p. 15 |
| Dulce de Leche Ice Cream | p. 17 |
| Honey Ice Cream | p. 21 |
| Dark Brown Sugar Ice Cream with Black Pepper | p. 23 |
| Sage Ice Cream | p. 25 |
| Eggnog Ice Cream | p. 26 |
| Espresso Ice Cream | p. 28 |
| Back Road Wild Mint Chip Ice Cream | p. 30 |
| Green Tea Ice Cream | p. 33 |
| Royal Velvet Lavender Ice Cream | p. 36 |
| Red Wine Ice Cream | p. 40 |
| Olive Oil Ice Cream | p. 43 |
| Turkish Stretchy Ice Cream | p. 45 |
| Suvir Saran's Cardamom "Rice Cream" with Saffron Sauce | p. 48 |
| Berry, Fruit, and Vegetable Ice Creams | p. 51 |
| Strawberry ice Cream | p. 55 |
| Thorn Berry Ice Creams | p. 58 |
| Blueberry Ice Cream | p. 63 |
| Rhubarb Ice Cream | p. 66 |
| Peach Perfect Ice Cream | p. 68 |
| Thai Corn Ice Cream | p. 72 |
| Pineapple Ice Cream | p. 74 |
| Mango Ice Cream | p. 79 |
| Mango Ginger Ice Cream | p. 82 |
| Sublime Banana Ice Cream | p. 83 |
| Concord Grape Ice Cream | p. 87 |
| Pear Ice Cream | p. 90 |
| Pumpkin Ice Cream | p. 95 |
| All Season Apricot Ice Cream | p. 97 |
| Christmas Ice Cream | p. 101 |
| Rum Raisin Ice Cream | p. 105 |
| Prunes and Armagnac Ice Cream | p. 107 |
| Pomegranate Pride Ice Cream | p. 110 |
| Ginger Ice Cream | p. 114 |
| Lemon Ginger Ice Cream | p. 117 |
| True Lemon Ice Cream | p. 119 |
| Lime Ice Cream | p. 120 |
| Seville Orange Ice Cream | p. 120 |
| Orange Ice Cream | p. 121 |
| Tangerine Ice Cream | p. 123 |
| Tangelo Ice Cream | p. 123 |
| Blood Orange Ice Cream | p. 124 |
| Grapefruit Ice Cream | p. 126 |
| Passion Ice Cream | p. 129 |
| Chocolate and Nut Ice Creams | p. 133 |
| Chocolate Ice Cream | p. 135 |
| Lisa Yockelson's White Chocolate Sheer Bliss Ice Cream | p. 137 |
| Chocolate Semifreddo Seduction | p. 140 |
| Peanut Butter and Chocolate Fudge Ice Cream | p. 143 |
| Pure Peanut Butter Ice Cream | p. 145 |
| Silken Black Sesame Ice Cream | p. 148 |
| Brown Sugar Butter Pecan Ice Cream | p. 152 |
| Maple Candied Walnut Ice Cream | p. 155 |
| Pistachio Ice Cream | p. 157 |
| Fluffy-Nougat Ice Cream | p. 160 |
| Nocoiola Ice Cream | p. 162 |
| True Coconut Ice Cream | p. 167 |
| Toppings, Adornments, and Add-Ins for Ice Cream | p. 171 |
| Crème Fraîche | p. 174 |
| Chocolate "Chips" | p. 175 |
| Butterscotch Chocolate Toffee | p. 176 |
| Chocolate Wafers | p. 178 |
| Cookies 'n' Cream Ice Cream | p. 180 |
| Bourbon Balls | p. 182 |
| Soft Candied Grapefruit Peel Chanterelle | p. 185 |
| Candied Orange Peel | p. 188 |
| Citrus Stardust | p. 191 |
| Affogato | p. 192 |
| Caramel Sauce | p. 194 |
| Chocolate Cold Snap Topping | p. 196 |
| Hot Fudge Topping and Dipping Sauce | p. 198 |
| Raspberry Butterscotch Sauce | p. 199 |
| Butterscotch Toffee Sauce | p. 203 |
| Cranberry Topping for Lemon, Orange, and Raspberry Ice Creams | p. 204 |
| Rhubarb Compote | p. 205 |
| Brandied Cherries | p. 206 |
| Sour Cherry Topping | p. 208 |
| Whipped Cream Topping | p. 209 |
| Ice Cream Socials | p. 211 |
| Waffle Ice Cream Cones | p. 212 |
| My Favorite Chocolate Chip Cookie Ice Cream Sandwiches | p. 219 |
| Fudgy Chocolate Sandwich Cookies | p. 224 |
| Praline Pecan Meringue Ice Cream Sandwiches | p. 228 |
| Chocolate Ice Cream Sandwich Cake | p. 230 |
| Fudgy Pudgy Brownies | p. 235 |
| Black Forest Ice Cream Cake Roll | p. 238 |
| Golden Angel Cake | p. 242 |
| Angel Food Tunnel Cake | p. 246 |
| Spun Sugar Nests | p. 248 |
| Upside Down Lemon Meringue Pie | p. 252 |
| Mini Pavlovas | p. 256 |
| Sticky Toffee "Pudding" Cake Sundaes | p. 259 |
| Watermelon Ice Cream Bombe | p. 262 |
| Frozen Mango Lassi | p. 266 |
| Pomegranate Bourbon Sour | p. 268 |
| Acknowledgments | p. 271 |
| Index | p. 273 |