9781612123882

Churn out delicious ice cream right in your own kitchen. In this Storey BASICS® guide, Nicole Weston breaks down the process into reproducible steps that are easy to follow. More than 50 recipes for flavors both classic and daringly original — from chocolate and coffee to goat cheese and honey, maple bacon, and fresh ginger — will let you find an ice cream everyone will like. Make it a double scoop, and don’t forget the toppings!

Nicole Weston, a Los Angeles–based pastry chef, chocolatier, food writer, and recipe developer, is the author of Perfectly Creamy Frozen Yogurt, How to Make Ice Cream, and Making Vegan Frozen Treats. Her blog, Baking Bites, was named one of the 50 best food blogs in the world by the London Times and has been featured in many other publications.

ICE CREAM RECIPES

PART ONE: Introduction to Ice Cream

What is Ice Cream?
How Ice Cream is Made
Choosing an Ice Cream Maker
Churning, Storing, and Scooping Homemade Ice Cream
Working without an Ice Cream Maker

PART TWO: Ice Cream Recipes

Vanilla, Chocolate, and Coffee
Fruit and Nuts
Sugar and Spice
Gourmet
Holiday

PART THREE: No-Churn Ice Cream Recipes

Metric Conversion Chart

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How to Make Ice Cream

How to Make Ice Cream

1612123880

Summary

Author Biography

Table of Contents

Supplemental Materials