Rose's Ice Cream Bliss

by Rose Levy Beranbaum

Overview

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum

With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

Product Details

ISBN-13:	9781328506627
Publisher:	HarperCollins
Publication date:	07/07/2020
Pages:	320
Sales rank:	421,738
Product dimensions:	8.20(w) x 9.20(h) x 1.00(d)

About the Author

Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.

Table of Contents

Foreword x

My Ice Cream xiv

Equipment and Ingredients xxix

Flavorful Ice Creams 1

Vanilla Ice Cream 3

Cinnamon Ice Cream 4

Fire-and-Ice Ice Cream 4

Candy Cane Peppermint Ice Cream 7

Bust My Bourbon Balls Ice Cream 7

Cherry Vanilla Ice Cream 7

Grape-Nuts Ice Cream 7

Sour Cream Ice Cream 8

Cordon Rose Cheesecake Ice Cream 10

Caramel Ice Cream 14

Salted Caramel Ice Cream 15

Dulce de Leche Ice Cream 17

Honey Ice Cream 21

Dark Brown Sugar Ice Cream with Black Pepper 23

Sage Ice Cream 25

Eggnog Ice Cream 26

Espresso Ice Cream 28

Back Road Wild Mint Chip Ice Cream 30

Green Tea Ice Cream 33

Royal Velvet Lavender Ice Cream 36

Red Wine Ice Cream 40

Olive Oil Ice Cream 43

Turkish Stretchy Ice Cream 45

Suvir Saran's Cardamom "Rice Cream" with Saffron Sauce 48

Berry, Fruit, and Vegetable Ice Creams 51

Strawberry ice Cream 55

Thorn Berry Ice Creams 58

Blueberry Ice Cream 63

Rhubarb Ice Cream 66

Peach Perfect Ice Cream 68

Thai Corn Ice Cream 72

Pineapple Ice Cream 74

Mango Ice Cream 79

Mango Ginger Ice Cream 82

Sublime Banana Ice Cream 83

Concord Grape Ice Cream 87

Pear Ice Cream 90

Pumpkin Ice Cream 95

All Season Apricot Ice Cream 97

Christmas Ice Cream 101

Rum Raisin Ice Cream 105

Prunes and Armagnac Ice Cream 107

Pomegranate Pride Ice Cream 110

Ginger Ice Cream 114

Lemon Ginger Ice Cream 117

True Lemon Ice Cream 119

Lime Ice Cream 120

Seville Orange Ice Cream 120

Orange Ice Cream 121

Tangerine Ice Cream 123

Tangelo Ice Cream 123

Blood Orange Ice Cream 124

Grapefruit Ice Cream 126

Passion Ice Cream 129

Chocolate and Nut Ice Creams 133

Chocolate Ice Cream 135

Lisa Yockelson's White Chocolate Sheer Bliss Ice Cream 137

Chocolate Semifreddo Seduction 140

Peanut Butter and Chocolate Fudge Ice Cream 143

Pure Peanut Butter Ice Cream 145

Silken Black Sesame Ice Cream 148

Brown Sugar Butter Pecan Ice Cream 152

Maple Candied Walnut Ice Cream 155

Pistachio Ice Cream 157

Fluffy-Nougat Ice Cream 160

Nocoiola Ice Cream 162

True Coconut Ice Cream 167

Toppings, Adornments, and Add-Ins for Ice Cream 171

Crème Fraîche 174

Chocolate "Chips" 175

Butterscotch Chocolate Toffee 176

Chocolate Wafers 178

Cookies 'n' Cream Ice Cream 180

Bourbon Balls 182

Soft Candied Grapefruit Peel Chanterelle 185

Candied Orange Peel 188

Citrus Stardust 191

Affogato 192

Caramel Sauce 194

Chocolate Cold Snap Topping 196

Hot Fudge Topping and Dipping Sauce 198

Raspberry Butterscotch Sauce 199

Butterscotch Toffee Sauce 203

Cranberry Topping for Lemon, Orange, and Raspberry Ice Creams 204

Rhubarb Compote 205

Brandied Cherries 206

Sour Cherry Topping 208

Whipped Cream Topping 209

Ice Cream Socials 211

Waffle Ice Cream Cones 212

My Favorite Chocolate Chip Cookie Ice Cream Sandwiches 219

Fudgy Chocolate Sandwich Cookies 224

Praline Pecan Meringue Ice Cream Sandwiches 228

Chocolate Ice Cream Sandwich Cake 230

Fudgy Pudgy Brownies 235

Black Forest Ice Cream Cake Roll 238

Golden Angel Cake 242

Angel Food Tunnel Cake 246

Spun Sugar Nests 248

Upside Down Lemon Meringue Pie 252

Mini Pavlovas 256

Sticky Toffee "Pudding" Cake Sundaes 259

Watermelon Ice Cream Bombe 262

Frozen Mango Lassi 266

Pomegranate Bourbon Sour 268

Acknowledgments 271

Index 273

Editorial Reviews

01/20/2020

“The sweet that I love most to eat is frozen, not baked... and that is why I have written this book,” writes Beranbaum (The Cake Bible) in this thoroughly satisfying volume. In addition to basic ice cream flavors, she provides recipes for unique ones such as dark brown sugar with black pepper, royal velvet lavender, and even Thai corn. Her instructions are detailed and easy to follow, and she incorporates plenty of indispensable tips and tricks: for instance, she explains the importance of glucose in ice cream recipes (to diminish ice crystals) and provides a simple hack for it: microwaving corn syrup. In other instances, when flavor ingredients are higher in moisture content, such as peach or mango, she recommends adding cornstarch to minimize crystallization. The final chapter contains recipes for add-ins and toppings, such as candied orange peel, chocolate cold snap topping (she recommends using coconut oil to create the hard shell coating), and fudgy chocolate sandwich cookies (she likes to pair them with cherry vanilla, caramel, or hazelnut ice cream). Serious ice cream makers will want to add this to the shelf. (May)

Publishers Weekly

07/01/2020

Throughout her career, IACP and James Beard award-winning Beranbaum (The Cake Bible) has published a few ice cream recipes, but here she devotes an entire book to her favorite sweet. She focuses on custard-style recipes, but makes them slightly less laborious with a streamlined method that forgoes tempering eggs. Included are recipes for toppings and add-ins, as well as for desserts that pair well with, or feature, ice cream. Beranbaum combines passionate descriptions of flavors with her signature, clear format (tables listing ingredients in both weight and volume followed by enumerated instructions), explaining succinctly the process of making ice cream and recommending equipment. For icier, lower-fat treats, in addition to custardy desserts, try David Lebovitz's The Perfect Scoop. VERDICT Beranbaum's fun guide is sure to satisfy one's craving for homemade, machine-churned, custard-style ice cream. A treat for culinary collections.—Bonnie Poquette, Milwaukee

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