Perfectly Simple Ice Cream: 100 Recipes Anyone Can Make

Callisto. Apr. 2024. 248p. ISBN 9798886509809. $26.99. COOKING
Tassinello and Thoresen, both of whom worked as pastry chefs at Alice Waters’s legendary restaurant Chez Panisse, team up again (after coauthoring the cookbook Ice Cream Social) to teach the secrets of filling a freezer with homemade ice cream. After briefly covering the necessary ingredients, equipment, and techniques needed to succeed, the authors dish up 100 recipes for ice cream, sherbet, and frozen yogurt. Gelato recipes are not included, however (the authors believe that authentic gelato cannot be made at home). Staying true to their culinary roots, Tassinello and Thoresen emphasize the use of fresh, organic, and seasonal ingredients in their recipes, all of which were tested using a high-end Musso Lussino ice cream maker. Offerings range from classics, such as Madagascar vanilla, to more unique flavors, such as Vietnamese coffee ice cream. Other frozen treats (cherry ice pops, ice cream sandwiches, brown cow floats), as well as toppings to put on ice cream, round things out.
VERDICT You’ll scream, I’ll scream, we’ll all scream for the yummy ice cream treats offered up in this perfectly executed cookbook, which makes a superb culinary complement to The Perfect Scoop, by another Chez Panisse pastry alum, David Lebovitz’s
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