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Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home Paperback – September 8, 2011

25 customer reviews

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Editorial Reviews

About the Author

Valerie Lum is a cook, writer and homemade ice cream aficionado from California. Jenise Addison is the culinary school graduate and current kitchen manager at a gourmet deli and beer bottle shop in Brooklyn. Both authors live in New York City.

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Product Details

  • Paperback: 144 pages
  • Publisher: Ulysses Press (September 8, 2011)
  • Language: English
  • ISBN-10: 1569759316
  • ISBN-13: 978-1569759318
  • Product Dimensions: 5.9 x 6 x 0.6 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #635,949 in Books (See Top 100 in Books)

More About the Author

Valerie Lum was born and reared in Sacramento, California. After earning her bachelors in journalism from California State University of Chico with the help of a Chips Quinn Scholarship, she embarked on a career as a reporter where she covered small towns in both California and Oklahoma. On a whim, she packed all of her belongings in one car and drove across the country to New York City where she continues her work as a writer and cook.

When she's not attempting to burn off the ice cream poundage from this book by running, she can be found making batches upon batches of brownies, blondies and cookies as the baker at Bierkraft in Park Slope, Brooklyn. She can also be found in the kitchen singing and dancing to herself while she cooks for her family and friends in her tiny apartment in Brooklyn.

Jenise Addison was born and reared in Corona, Queens and has had a love for good food and honest ways to make it since childhood. To this day, one of her favorite places is the cookbook aisles of the New York Public Library. After attending Long Island City High School, majoring in restaurant driven culinary education, she went on to attend The French Culinary Institute with a little help from celebrity chef Bobby Flay and aid of the inspiring organization Careers Through Culinary Arts Programs, which helps high school students break into the demanding culinary world.

She got her first kitchen job as a pastry cook intern in 2004. Seven years and four New York City restaurants later, Jenise now spends her time brining, curing, butchering and fermenting at one of Brooklyn's destination beer and quality food meccas, Bierkraft. When she has some free time, she spends it with family and friends trying new things like Hot Buttered Rum Ice Cream.

If you would like to reach us for a signing or event, we can contacted at icecreamhappyhour@gmail.com

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Diane Hoffmaster on October 18, 2011
Format: Paperback
Honestly, this is an awesome little cookbook! I love to make homemade ice cream, although I don't do it very often. not sure why...it really is very easy!). This is a compact book with lots of beautiful color photos that just made me extremely hungry! The first thing you find in the front of the book is an introduction and easy to follow guide about the basic ice cream making techniques. There are photos that show every step so you KNOW you are getting it right!

The chapters include Boozy Ice Cream, 80 Proof Specialties, Cocktails on a Cone, Tropical Treats by the Scoop, Spiked Sorbets and Sherbets, and Tipsy Sundaes and Floats. There are simple recipes like Vanilla Ice Cream with Brandy or more comples recipes that involve making simple syrups and cooking down fresh fruit (in the sorbets, for example). All of them have very simple to understand directions, though, to make things go smoothly.

In addition to the recipes, there are some serving suggestions as well. Information on how to make certain toppings like Vodka Strawberry sauce or Whisky chocolate sauce! YUM!

Honestly, I wouldn't change a single thing about this little book! I loved it!
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6 of 7 people found the following review helpful By Miko H. on September 7, 2011
Format: Paperback
Ice cream just might be my favorite food. About a year ago I was introduced to the world of homemade ice cream which kicks the store-boughts butt! I have been experimenting with adding flavors to the standard vanilla custard and it really is the best thing ever.

Now this book came along and I've tried out a few of the recipes. They all follow the same basic steps at the front of the book but they add the crucial element of booze! I have to admit, I was a little startled by the use of gelatin in most of the recipes. But these recipes are a far cry from those college year jello shots. They have such elegant flavors but you can definitely taste the booze.

The alcohol makes the ice cream the perfect consistency because it doesn't quite freeze. Usually homemade ice cream is the best when it comes right out of the ice cream maker. Once you put it in the freezer it becomes hard as a rock. Not this kind. It stays perfectly soft whether right out of the ice cream maker or right out of the freezer. I tried several recipes, my favorites are The Vanilla with Brandy, Mojito sorbet and the Chocolate Guinness mmmm!!
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4 of 4 people found the following review helpful By Ladyprof on May 6, 2012
Format: Paperback Verified Purchase
Too frequently in my experience ice cream recipes with alcohol tend to end up sloshy messes that do not even resemble ice cream. What a delight to find that each of these recipes comes out just as described. Each of them I have tried is better than the last. There's no way to tell that gelatin is included, they are creamy and have a strong taste of whatever liquor is included. I can't wait to continue to work my way through all of the recipes.
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3 of 3 people found the following review helpful By J. Gambles on September 30, 2011
Format: Paperback
love bringing these gems to parties. they are always a huge hit! We live in a hot climate so these really are perfect all year long. Nothing like relaxing on the patio with some adult ice cream after a hard days work. I love the photos in this book- full color- gotta have photos in a cookbook. The recipes are easy to follow even for ice cream newbies like myself.
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3 of 3 people found the following review helpful By Dianna Odell on October 2, 2011
Format: Paperback
Boozy ice cream is the best idea I've heard of in a long time. The directions are easy to follow. I am not the best in the kitchen so I had some trial and error but for someone who cooks more than the once a year I do it's no sweat. I love the Blue Hawaiian. Instead of bringing a bottle of wine to parties I am going to start bringing a treat from this book!
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4 of 5 people found the following review helpful By H. Roth on October 25, 2011
Format: Paperback
Decadence just might be defined as combining homemade, premium-style ice cream base with your favorite type of alcohol. If you agree with that definition, the "Ice Cream Happy Hour" cookbook will make you very, very happy. With 50 amazing recipes combining fabulous flavors such as Guinness, Sake, and many more there is something for everyone who wants to try a spiked, frozen treat.

One of the nice things about this cookbook is the authors share with you both their process for reaching the final recipes and teach you how to make your own. If you haven't made ice cream before, don't sweat it. The book starts with everything you need to know. You will not only be able to get it right, you'll be able to make it great.

Although we've tried a number of the recipes from this book, I know we're no where close to being finished with all the recipes we want to taste. The consistent response was "So good it's evil" and similar comments. They are so good you won't want to wait until summer to start making the best "happy" ice cream around. The Guinness ice cream on page 82 was the first test. I'm not sure how long we'll be able to wait before making another batch. Thanks to great little counter-top ice cream maker models, the potential is nearly unlimited.

Rather than give away any spoilers on recipes or risk someone failing for lack of instructions at the beginning of the book for important techniques, I'm going to share one of the recipes you can use tonight. Although putting this on ice cream purchased from the store borders on sacrilegious, it's not a big enough offense to justify more than a small bit of penance.

Whisky Caramel Sauce
Makes a little more than 2 cups

Place 1 ½ cups sugar in a medium saucepan and add ½ cup water.
Read more ›
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