No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
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.
no-churn ice cream over 100 simply delicious no-machine frozen treats LESLIE BILDERBACK Photographs by Teri Lyn Fisher Begin Reading Table of Contents Copyright Page Thank you for buying this St. Martin’s Press ebook. To receive special offers, bonus content, and info on new releases and other great reads, sign up for our newsletters. Or visit us online at us.macmillan.com/newslettersignup For email updates on the author, click here. The author and publisher have provided this
in a bar blender and puree until smooth. Add additional syrup as needed to taste. Add 3 to 4 drops of acid (lemon, lime, vinegar), and a pinch of salt, then pass the sauce through a fine-mesh strainer to remove residual fibers. Serve immediately, or store in the refrigerator. BLENDERS As I mentioned in the sorbet chapter, bar blenders are the best choice for making a puree. Their motion forces the food into the center blade for chopping. A food processor is not as efficient at this, because the
INGREDIENTS One 13-ounce can sweetened condensed milk 1 cup milk � vanilla bean, scraped 1 teaspoon pure vanilla extract Pinch of salt 1 tablespoon fresh lemon juice 2 cups heavy cream METHOD 1. In a large bowl, combine the sweetened condensed milk, milk, vanilla bean, vanilla extract, salt, and lemon juice. 2. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the milk mixture, then transfer to a shallow freezable container. 3. Cover with
steep and cool, then proceed with the recipe as directed. Pumpkin PUMPKIN-AMARETTO: Pumpkin raviolis topped with crushed amaretti cookies and browned sage butter are a regular menu item in both the Lombardy and Emilia-Romagna regions of Italy. It might surprise you to find that, as an ice cream, these flavors really spring to life, too. Sauté � cup of chopped fresh sage and � cup of crushed sliced almonds in a tablespoon of butter until the herbs, nuts, and butter begin to brown. Remove from
near boil, then pour it over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. 2. Stir in sweetened condensed milk, vanilla, cocoa powder, lemon juice, and salt. 3. In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream gently into the chocolate milk 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 in the freezer for 6 hours. 5. Scoop