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Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop Hardcover – April 15, 2014

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Frequently Bought Together

  • Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop
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  • Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
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  • Jeni's Splendid Ice Creams at Home
Total price: $51.85
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Editorial Reviews


Ample Hills Creamery is a book every ice cream lover will want in their library. Their book is as fun and charming as their corner shop in Brooklyn.”
(Melissa Elsen and Emily Elsen, Four & Twenty Blackbirds)

"I've eaten a lot of ice cream in my day and I'd say that Salted Crack Caramel Ice Cream may be the most delicious flavor I've ever tasted!"
(James Beard Award-winning chef Michael Symon)

“Beautiful and downright fun... Two cones up!”
(Julia Turshen, co-author of the bestselling cookbook It’s All Good)

“I’m a longtime fan of Ample Hills. I love the fact that everything is made in house, even the peppermint patties for my favorite ice cream.”
(Dan Kluger, James Beard Award-winning chef of ABC Restaurants)

“Nothing short of manna from heaven could compete with the tidal wave of flavor and goodness that is Ample Hills Creamery.”

“Charming illustrations, plenty of how-to tips and, of course, great recipes make this book a keeper.”
(Houston Chronicle)

“Spells out everything you need to know to make their signature scooped goodness at home. . . . You don’t even have to be in Brooklyn to savor Ample Hills—in book form, your favorite cup or cone can now come to you.”

About the Author

Brian Smith and Jackie Cuscuna are the owners of Ample Hills Creamery. They live in Brooklyn with their two children, Nonna Kai and Kaleo. Lauren Kaelin, coauthor and illustrator, is the director of marketing at Ample Hills, the author of When Parents Text, and the creator of the popular blog Benjameme.

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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang (April 15, 2014)
  • Language: English
  • ISBN-10: 1617690767
  • ISBN-13: 978-1617690761
  • Product Dimensions: 7 x 0.8 x 9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #46,993 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

61 of 62 people found the following review helpful By pepperminta on April 25, 2014
Format: Hardcover Verified Purchase
I just received this book a few days ago and have made a few flavors + their waffle cones and have had terrific results!

The book is beautifully illustrated and the photos are mouth watering. There are excellent instructions and it's very well organized.

If you are like me and have all the good ice cream books out there (Lebovitz's Perfect Scoop, Ben and Jerry's, Jeni's Splendid Treats and Bi-Rite) why should you add this to your collection?

Well Ample Hills approaches ice cream a little differently:

You basically have two kinds of ice cream:
Philadelphia Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar) or
French Custard Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar + 4 to 6 egg yolks - depending how you like it). At least that's how I approach it.

I consider Dryer's / Breyer's / Edy's to be Regular Ice Cream (this is based on how the Int'l Dairy Foods Assoc. defines it). It has a good amount of overrun in it (the amount of air in it during churning) but it's still ok.

Then you have Premium Ice Cream. Less overrun (less air) and higher quality ingredients...and usually french style. I consider some of Ben and Jerry's flavors and Haagen Daz to be in this category.

Finally you have Superpremium. I used to think that some of the richer Ben and Jerry's or Haagen Daz would be in this category, but I honestly think that Ample Hills holds the title. There is very little overrun in this ice cream, super high quality ingredients, it's very dense (in a good way) and has less water than other ice creams.

How do they do it?

Well they have a secret (natural) ingredient they use to absorb excess water.
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40 of 41 people found the following review helpful By bsb on May 8, 2014
Format: Hardcover Verified Purchase
I already own Jeni's Splendid Ice Cream At Home, and it's not like I make ice cream so often that I need multiple books on the topic. So when I saw Ample Hills Creamery, I immediately dismissed it as unnecessary. Then I went back to take a second look. And a third. By that time I was hooked and I ordered it. I got it last week and have already made Gather Round the Campfire, which is basically s'mores ice cream, and Salted Crack Caramel. Both were amazing. The Gather Round the Campfire is a cream base, into which you roast marshmallows and then scoop the molten stickiness into the cream and process with a blender. Then a graham cracker crumb cookie is made and broken up into the machine while it's churning. Finally, a milk chocolate ribbon is whipped through the churned cream. I used every mixing spoon in the house and had to stop halfway to run a load in the dishwasher, but it was so worth it.

If you like the Momofuku Milk Bar Cookbook you will find that Ample Hills Creamery is the ice cream equivalent. There's a cereal milk ice cream (Breakfast Trash), a "composted" ice cream (The Munchies) with potato chips & pretzels, a corn ice cream, and abundant use of dry milk powder.

Now, as I said, I already own Jeni's Splendid Ice Cream At Home. To me, the recipes in Jeni's cookbook are more elegant and exotic, while Ample Hills is more nostalgic and comforting. Jeni's book is arranged seasonally and features many fruit flavors and tweaks them by adding unexpected twists, like Pineapple Piment d'Espelette Sorbet or Olive Oil Ice Cream with Sea-Salted Pepitas.

Both books make excellent quality ice cream. So it depends on what and who you are making this for.
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16 of 17 people found the following review helpful By Jess on May 28, 2014
Format: Hardcover Verified Purchase
I gather this store has a sort of cult following in Brooklyn. I actually just decided to get the book on a whim because I liked the cover and I needed some extra dollars in my shopping cart to get free shipping. This book has some good things going for it. You have a good selection of recipes, nice pictures, cute drawings, and a nice back story. I am interested in about half of the recipes in the book. I actually made the gooey butter cake ice cream. The ice cream base did not thicken during cooking or during churning as i would expect it to. I have made other ice creams where the custard didn't thicken during cooking, but firmed up nicely in the churn. That didn't happen here. I'm not sure if it had something to do with the secret ingredient. In any case, it was more of a thick liquid after churning for a good length of time. I finally just decided to put it in my freezer containers to see what would happen. It did firm up. The flavor is pretty good. Cost wise, I think the ice creams in this book will run you more to make than in other books due to the call for organic sugar. I'm sure you could use regular sugar as well and I may try that just to see what happens.

What I don't like about this book is that for lack of a better word is that it is cumbersome. For example, in order to make the gooey butter cake ice cream, I first had to reference the base recipe at the beginning of the book and then had to find the recipe for the cream cheese ice cream, and then actually went to the original gooey butter cake recipe. It was just kind of annoying. I understand why they have the book as they do- why repeat the same recipe over and over throughout the book.
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