No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
Leslie Bilderback
Language: English
Pages: 176
ISBN: 1250054389
Format: PDF / Kindle (mobi) / ePub
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.
Gardening by Cuisine: An Organic-Food Lover’s Guide to Sustainable Living
The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery and Cafe
5:2 Lifestyle: More Than 100 Recipes Plus 4 Weeks of Menu Plans
with fried prosciutto chips PEACH PEEL I do not typically bother peeling my peaches (or other stone fruits for that matter). I do not find their skin terribly offensive to the palate, and I think it helps give my ice cream a fresh, homemade quality. But if you are a peeler, here’s how to do it properly: Boil a pot of water, and have a bowl of ice water at the ready. Cut an “x” at the bottom of the peach. (That’s the opposite of the stem end.) Blanch the peach for 25 to 30 seconds in the boiling
combine the cardamom milk, sweetened condensed milk, lemon juice, and salt. 3. Whip heavy cream until it reaches soft peak. Fold the cream gently into the cardamom mixture, then transfer to a shallow freezable container. 4. Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place it in the freezer for 6 hours. 5. Scoop and serve with whipped cream, dried fruit compote, caramel sauce, sautéed bananas, or gingersnaps. VARIATION CHOCOLATE-CARDAMOM: This
cinnamon sticks, or � teaspoon of ground cinnamon to the bananas as they cook. Then, pass the base through a fine-mesh strainer before freezing to remove the sticks. beet-pistachio sorbet MAKES ABOUT 1 QUART OF SORBET Beets are a root vegetable, of course, but they are also an important source of sugar. So you shouldn’t be surprised to see it in a sorbet. Though it is slightly sweet, you can easily take it in either a sweet or savory direction. See here for more Variations. INGREDIENTS 1 cup
your best ceviche. VARIATIONS COCONUT-AGAVE: Replace the milk with an equal amount of canned unsweetened coconut milk. CILANTRO-AGAVE: Omit the orange flower water and orange zest, then add � cup finely chopped fresh cilantro leaves. (No stems please!) Serve this over fresh, lightly salted cucumbers for a hot summer day pick-me-up. Coconut-Agave-Lime Sherbet lavender-almond sherbet MAKES ABOUT 1 QUART OF SHERBET Lavender is in the same family of herbs as rosemary, and you may detect a hint
other places, Paris, at the site of the current Tuileries Garden). They take a little practice, but once you get the hang of them, there is little you can’t make with them. The classic shape was the tile—somewhat “Pringles”-shaped. You also see them as a rolled “cigarette.” (Think Pepperidge Farm Pirouette cookies.) The key to success is using a nonstick silicone mat on your baking sheet. It keeps the cookie from sticking, and makes them easy to manipulate when hot. INGREDIENTS 1 cup powdered
