No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats

369 Pages·2015·6.13 MB·English

by  Bilderback

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 e-book to you for your personal use
only. You may not make this e-book publicly available in any way. Copyright
infringement is against the law. If you believe the copy of this e-book you
are reading infringes on the author’s copyright, please notify the publisher
at: http://us.macmillanusa.com/piracy.
acknowledgments
Thanks to BJ Berti at St. Martin’s Press, for her continued support; to Katherine
Latshaw for her brilliant ideas; to the staff and customers at Heirloom Bakery for
being my flavor guinea pigs; to Dr. Manuel Aguilar for his patience; and
especially to Emma, Claire, and Bill for their support, exquisite taste buds, and
willingness to give up so much freezer space for ice cream. Your sacrifice is not
forgotten.
To all the international servicemen and women, doctors, dentists, veterinarians, and myriad
specialists who welcomed me aboard the USS Pearl Harbor for the Pacific Partnership Humanitarian
Mission of 2013—and especially the CSs and FSAs who kept them fed (the only crew making
croissants from scratch in the middle of the Pacific Ocean). I started this book on board, and finished
it with y’all in mind.
Vanilla Ice Cream Sprinkle Pops
introduction
Welcome, extreme ice cream lovers. You clearly are a breed apart if you are
willing to make ice cream yourself. Congratulations on finding not only this
quick-and-easy ice cream method—without an ice cream machine—but dozens
and dozens of easy, impressive, satisfying dessert ideas. Here you will learn
about flavor compatibility, plate presentations, food history, and nifty tricks of
the trade.
Sure, sometimes it is enough to just buy something at the store ready-made—
something we all do from time to time. There is no shame in that. But there are
times when it is not enough to simply provide a dessert. If you are truly
interested in food as a means of expressing love, appreciation, and art, then you
will enjoy the following pages. Yes, it is darn easy. Crazy easy. But it is also so
good that no one needs to ever know just how easy it was.
If you are interested in dessert, flavor, and creativity, you are in the right
place.
ICE CREAM BASICS
This no-churn ice cream method is based on the classic French dessert called
parfait. Unlike the American layered parfait your grandma made with Jell-O and
Cool Whip, the French version is vanilla custard, lightened with whipped cream,
and frozen in a loaf pan. Once frozen, the French parfait is sliced, like a frozen
sweet pâté.
While this no-churn ice cream method nods to the classic, it is 100 percent
built to scoop. It is also built to make in a hurry, with no ice cream machine, and
no difficult techniques (unless you want them). This is accomplished in two
ways: First, the air normally incorporated by a churning ice cream machine is
added instead in the form of whipped cream. Second, the custard, which is a
classic pastry preparation that takes some time to master, is replaced by
sweetened condensed milk. If you are interested in learning the recipe for
custard, it is here, too, in the final chapter.
The intention is not only to get you to make ice cream at home, but to get you
to make really good ice cream at home, repeatedly. Toward that goal, you will
find both classic and cutting edge–flavored recipes in this book.
You will also find myriad accompaniments, because the enjoyment of a
dessert comes not only from the way it tastes, but also the things it is paired with
and the way it is presented. Each recipe offers accompaniment ideas. And
because I know you are going to get excited about the possibilities, there is a
section to help you with the basics of dessert creation.
Start simple, by all means. But don’t stop there.