From the Inside Flap
ice cream mix-ins
photography by zac williams
Whether served as a casual treat for kids on a hot summer's day or a dressed-up dessert for an elegant celebration, everyone loves the delicious taste of homemade ice cream. Ice Cream Mix-ins shows that ice cream is easy to make with a few simple ingredients and helps you get creative with such recipes as New Orleans Crème Brûlée, Satsuma Mandarin Orange Sorbet, and Untamed Ginger.
And if you don't want to go to the trouble of making ice cream from scratch, this book teaches you how to simply "mix-in" some of your favorite ingredients into softened premium ice cream. With mix-ins like espresso, Mexican vanilla, bourbon, cinnamon, toasted coconut, fresh fruit, nuts, and chopped cookies, you can dress up the plainest ice cream to make it a truly exquisite treat for family and friends.
Ice cream can also be transformed into amazing concoctions such as Asian Wonton Ice Cream Sandwiches, Frozen Ambrosia Ice Cream Pie, and Ice Cream Soufflés. Ice Cream Mix-ins also includes recipes for homemade sauces to serve with your ice cream treats. Grab a spoon, and dig in!
Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine, as well as its famous homemade Mountain Decadence ice creams. Jeff is also the author of the cookbook Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite. Jeff lives with his family in Hailey, Idaho.
Zac Williams is the president of Williams Visual, a production company that creates media and photography for advertising and publishing clients. He has been the principal photographer on over a hundred national books and publications and is a member of the American Society of Media Photographers. Zac lives with his family in Pleasant View, Utah.
From the Back Cover
Create fabulous ice cream and frozen desserts by "mixing in" ingredients to homemade or store-bought premium ice cream. Grab a spoon, and dig in!