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Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home Paperback – September 8, 2011
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More About the Author
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.
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Top Customer Reviews
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!
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!!
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 ›
Most Recent Customer Reviews
This little book is big in recipes, very complete. Easy recipes, no need to be an expert to prepare them.Published 19 months ago by Rocio
Very easy to read and instructions are very easy to follow.
Looking forward to making all of them.
Recommending this to all my friends.
Just got this along with the ice cream maker from Cuisinart.
The collection of recipes looks so delicious by just reading it! Read more
i made the watermelon sorbet the other day. it tasted ok, but I did have to put in the freezer to get it to harden up. Read morePublished on September 25, 2013 by David Arnold
I received this book and found it interesting. I plan to make many of these recipes for future parties. Read morePublished on August 26, 2013 by G. Wood
Great story line on how it was developed and also recipes seems for an average to better cook easy enough to do I haven't tried them yet just got the book!Published on June 3, 2013 by Dee