Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home [Paperback]

Valerie Lum (Author), Jenise Addison (Author)

Book Description

Publication Date: September 8, 2011

INTOXICATINGLY DELICIOUS ICE CREAM

Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick—the shot of booze in each cup.
Follow the authors’ clever technique by adding a generous pour of spirits to your homemade ice cream and you’ll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled:

• Vanilla with Brandy
•Chocolate with Grand Marnier,
•Cookies and Cream with Vodka
• Caramel with Spiced Rum
•Maple with Bourbon
•Jasmine Tea with Sake
•Manhattan
•White Russian
•Whiskey Sour
•Mojito
•Lemon Drop
•Strawberry Daiquiri

With step-by-step instructions and beautiful photos, this book shows how easy it is to turn a standard flavor into a hard ice cream. Desserts like Tiramisu and Cherries Jubilee have long used liquor to add fun and flavor. Now and for the first time ever, this book shows how ice cream can be infused with booze to create exciting new frozen treats.

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.

Product Details

• Paperback: 144 pages
• Publisher: Ulysses Press; 1 edition (September 8, 2011)
• Language: English
• ISBN-10: 1569759316
• ISBN-13: 978-1569759318
• Product Dimensions: 6.1 x 0.6 x 6.1 inches
• Shipping Weight: 6.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #106,435 in Books (See Top 100 in Books)
  • #52 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

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 [e-mail]

Most Helpful Customer Reviews

4 of 4 people found the following review helpful

4.0 out of 5 stars Don't Eat these and Drive December 10, 2011

By George Erdosh

Format:Paperback

This cute little high-gloss booklet is not for those attending (or those should be attending) AA meetings. The ice creams, sorbets, sundaes and floats are very well spiked; some have a full shot in a ľ-cup serving, others even more. The recipes are not simply buying commercial ice creams and mix in, or generously drizzle a spirit of your choice on top. For these recipes you need time, patience and an ice cream maker--plus a very well stocked liquor cabinet. For most, you prepare a standard basic custard (the base of all ice creams), add flavoring and filling ingredients, spike and churn the result in an ice cream maker. Freeze for several hours and serve. These are not for casual cooks. Most recipes will take you close to an hour from opening the book to the ready-to-churn stage. The recipes are good and well written. Illustrations are professional, full-page (6x6 inches) and mouthwatering. For the very good introductory instructions small photos guide you through basic ice cream custard making steps.||Unfortunately, layout could've been better: for many recipes you turn pages back and forth to follow the instructions. Also unfortunate that the authors didn't include an index--a mistake.

6 of 7 people found the following review helpful

5.0 out of 5 stars Ice cream and booze! What could be better?! September 7, 2011

By Miko H.

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!!

3 of 3 people found the following review helpful

5.0 out of 5 stars Each one better than the last May 6, 2012

By Ladyprof

Format:Paperback|Amazon 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.

3 of 3 people found the following review helpful

5.0 out of 5 stars A great little ice cream cookbook! October 18, 2011

By Diane Hoffmaster

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!

3 of 3 people found the following review helpful

5.0 out of 5 stars Great Idea! October 2, 2011

By Dianna Odell

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!

3 of 3 people found the following review helpful

5.0 out of 5 stars adult ice cream September 30, 2011

By J. Gambles

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.

2 of 2 people found the following review helpful

5.0 out of 5 stars Best book in the whole world January 30, 2012

By Corey F. Nishioku

Format:Paperback|Amazon Verified Purchase

I saw this on another website and immediately had to buy it. The first weekend I got it I made Khalua coffee ice cream and everyone was drooling over it. I would recommend you buy the same ice cream machine (at Macys, or buy on Amazon) they use in the book as it seems to be the best one out there for a decent price and it makes 2 quarts of ice cream. I like that they go over the main procedures in the beginning of the book so that you know what to do for the rest of the recipes. I always add a little bit more alcohol to all my recipes, when doing this just use a little more gelatin and it will come out the same. So far I have made the Khalua and the Gin & Juice one. Mixing the gelatin is a little tricky, and if you do it wrong you get larger pieces of gelatin in the mix. I wish they went a little more in depth on this as it can make the ice cream feel grainy but I figured out my own method pretty quickly.