Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country
Format: PDF / Kindle (mobi) / ePub
Make Ice Cream From the Best Creameries in the Country In the Comfort of Your Own Kitchen!
What if you could have the greatest ice cream flavors from any of the 50 states in your kitchen? With Scoop Adventures by Lindsay Clendaniel, you’ll have the recipes from the best shops in New York, Maryland, Illinois, Hawaii and everywhere in between. Lindsay Clendaniel, creator of Scoop Adventures, has found the best creameries from across the country and adapted their authentic recipes so you can make them in your own ice cream maker for your friends and family.
These easy and delicious recipes include:
Nebraska Sweet Corn
Rosemary Honey Walnut
Prickly Pear Coconut
Lavender Caramel Swirl
Apple Butter Rummy Pecan
With over 80 recipes from all over the US, tried and tested for your kitchen, there is sure to be a flavor for every mood and every taste preference. With the stories behind the flavors, colorful photos of the shops and most importantly, tasty and one-of-a-kind recipes, you’ll have everything you need to scoop your way across America’s best flavors
cut or crumble into small chunks. Chill completely before folding into the ice cream. When ready to churn the ice cream, combine the ice cream base and Key lime syrup and whisk. Taste the base and if you would prefer more tartness, add more Key lime juice, 1 tablespoon (15ml) at a time. When the taste is to your liking, pour into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the graham cracker pieces or crust. Transfer to a
Brittle Ice Cream MAKES 1 QUART (940ML) Frequently used as an ingredient in savory dishes, sesame occassionally finds its way into sweets as well. The flavor combination of chocolate and nuts has always been a favorite of mine, so flavoring this chocolate ice cream with aromatic sesame was an easy choice. Sesame seeds bring a subtle yet delightful nuttiness to the ice cream while the sesame brittle gives the ice cream some sweet and salty crunch. CHOCOLATE LIQUOR � cup (56g) cocoa powder ⅓
and set aside. Pour the ginger-infused milk through a fine-mesh sieve to remove the ginger slices. Return the infused milk to the medium saucepan and add the remaining 1 cup (237ml) cream. Place over medium heat and bring to a low boil. Cook for 3 minutes. Remove the milk mixture from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Remove from the heat and pour into a medium bowl.
Whisk in the salt. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Cover and refrigerate until well chilled, at least 4 hours or overnight. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the chocolate-covered ginger pieces. Transfer to a freezer-safe container and freeze until firm, at least 4 hours. * If you cannot find chocolate-covered ginger, you
corn cornflakes Cow Patty Ice Cream cranberries Cranberry Walnut Ice Cream cream cream cheese crème de cassis Creole Creamery cupcakes currants curry paste D Dark Cocoa Zin Ice Cream Dave’s Hawaiian Ice Cream Delaware Denver, Colorado Dolcetti Gelato Dolcezza Duncan, Robb E Ear Grey Earl Grey Sriracha© Ice Cream eggs Elam, Kimberly Elbow, Christopher Ellen’s Homemade Ice Cream England, Elizabeth England, Mark F Fairbanks, Alaska fennel seeds Fennel Ice Cream with