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Ice Cream Mix-ins: Easy Homemade Treats Paperback – February 2, 2009


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Product Details

  • Paperback: 128 pages
  • Publisher: Gibbs Smith (February 2, 2009)
  • Language: English
  • ISBN-10: 1423604539
  • ISBN-13: 978-1423604532
  • Product Dimensions: 8 x 8 x 0.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #3,054,709 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

ice cream mix-ins
jeff keys
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!

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Most Helpful Customer Reviews

4 of 5 people found the following review helpful By Silvia Irahola on August 4, 2009
Format: Paperback
I think this is a great book. I decided to go with this one instead of the Williams-Sonoma book and I'm glad I did.

One of the major reasons was that this book calls for whipping cream instead of heavy, double (manufacturers) cream (which Williams-Sonoma recommends). It just made me think the author was more reasonable. And he is. This book doesn't have obscure, avocado & honey mustard-onion types of recipes either, he has traditional flavors backed up with some ingenious ones. The orange honey blossom, and blueberry & creme de cassis comes to mind.

So, this is not so much for the connoisseur looking for that novelty flavor. This is more for the traditional pallet, but there are some good ideas in here too.

(I would add some arrowroot powder to the ingredient list though. And mix equal parts half/half or whole milk with whipping cream just to watch out for the fat content).
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