Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries

Ellen Brown

Language: English

Pages: 240

ISBN: 0762437987

Format: PDF / Kindle (mobi) / ePub


Summertime's here, and 'tis the season for making ice cream at home for parties, backyard barbecues, and beach getaways. A guide to more than two dozen of the nation's best artisan dairies, Scoop takes you on a colorful tour with photos, stories, and histories of these mom-and-pop shops.

Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.

 

 

 

 

 

 

 

 

 

 

 

 

favorite of all generations. While many recipes call for straining out the nuts, I leave them in to enhance the texture. MAKES ABOUT 1 QUART 3 ⁄4 cup skinned hazelnuts 21⁄2 cups whole milk, divided 1 1 ⁄2 cup granulated sugar ⁄2 cup unsweetened cocoa powder 1 ⁄4 cup light corn syrup 2 tablespoons nonfat dry milk powder 2 tablespoons cornstarch Pinch of kosher salt 1 ⁄4 teaspoon pure vanilla extract Page 52 Preheat the oven to 350°F. Line a baking sheet with heavy-duty aluminum foil. Toast

butter in a Add the chopped chocolate to the custard, and allow it to sit for 2 minutes, or until melted. Whisk to blend. 1 cup whole milk, divided 1 Page 55 Peanut Butter Indulgence. 11⁄4 cups heavy whipping cream 1 4:12 PM ⁄4 teaspoon pure vanilla extract 1 (3.5-ounce) bar high-quality bittersweet chocolate, finely chopped Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped

and freeze in an ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream to a chilled mixing bowl and fold in the brownie pieces. (continued) FROZEN FROM FRUITS 87 9780762437986-tx01.qxd:Layout 1 11/10/10 4:16 PM Page 88 After the ice cream has churned, add the swirl: transfer one-sixth of the ice cream to an airtight container. Top it with a few spoonfuls of the fudge swirl, and repeat until all the ice cream and swirl is layered. When serving the ice

and egg yolk in a mixing bowl with a whisk until thick and light yellow in color. Slowly beat about one-third of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan. Place the pan over medium-low heat and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170°F on an instant-read thermometer; at this point it begins to emit steam, thickens slightly, and coats the back of a

the Rocky Mountains near Boulder, and those dairies have to be ones that use no Bovine Growth Hormone (BGH) or other hormones on their cows. And that’s the way owner Scott Roy plans to keep it. Roy, a native of nearby Colorado Springs, entered the business more by serendipity than design. He bought Boulder Ice Cream in 1997, five years after its founding, because, he says, “I liked the product so much I bought the business.” In addition to his shop, his ice cream is sold in nine states in the

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