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Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats Hardcover – June 4, 2013


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Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats + Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich + I Scream Sandwich: Inspired Recipes for the Ultimate Frozen Treat
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Product Details

  • Hardcover: 128 pages
  • Publisher: Ten Speed Press (June 4, 2013)
  • Language: English
  • ISBN-10: 1607744953
  • ISBN-13: 978-1607744955
  • Product Dimensions: 6.9 x 0.7 x 9.4 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #752,504 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe from Ice Cream Sandwiches: Ginger Lemon Gems

Ginger Lemon Ice Cream Sandwiches

Ginger lovers will especially appreciate its pairing with my zesty lemon ice cream. The intense flavors make these smaller-size gems a perfect accompaniment to a light afternoon tea. When making the ice cream, ensure you use real dairy cream. Ultra-high-temperature cream will work, but avoid dairy substitutes, which are made mostly with oil.

Makes 12 small sandwiches

  • Follow the recipe for the cookies and drop 24 balls of the mixture onto the cookie sheet from a spring-action melon baller (or arrange heaped teaspoons). Reduce the baking time to 4 to 6 minutes, then cool as directed.
  • Once the cookies have completely cooled, match up similar sizes to make pairs. Spoon some of the ice cream onto the flat side of 1 cookie and gently place the second cookie, flat side down, on top, pressing only enough to adhere to the ice cream. Repeat with the remaining cookies.
  • Place the sandwiches—without stacking—in an airtight plastic container and freeze for at least 1 hour. Take out of the freezer immediately before serving.
Soft Ginger Cookies
Ingredients
  • 6 tablespoons (90 g) butter, at room temperature
  • 1 cup (200 g) granulated white sugar
  • 1 extra-large egg
  • 1/4 cup (60 ml) light molasses
  • 2 cups (280 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
Directions

In a large bowl, use an electric mixer with the beaters or paddle to cream the butter and 2⁄3 cup (135 g) of the sugar until well combined. Beat in the egg and molasses until well combined.

In a separate bowl, stir together the flour, baking soda, salt, ginger, and cinna¬mon. Add the flour mixture to the butter mixture and beat until combined. Refrigerate the dough for 2 hours.

Preheat the oven to 350°F (180°C). Roll the dough into balls about 1 1/2 inches (4 cm) in diameter. Put the remaining 1⁄3 cup (65 g) of sugar in a shallow bowl. Roll the balls in the sugar and arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Use the bottom of a glass to flatten each cookie to about 3 1/4 inches (8 cm) in diameter. If the cookies begin to stick to the glass, lightly coat the glass in flour or confectioners’ sugar.

Bake for 7 to 8 minutes, until the cookies are puffed and the tops are cracked. Remove immediately to a cooling rack, allowing space between the cookies; they will flatten as they cool. Once cool, use as required or store in an airtight container.

Lemon Ice Cream

Makes about 1 1/2 pints (700ml)

Ingredients
  • 1 1/2 cups (360 ml) whipping cream
  • 1/2 cup plus 1 tablespoon granulated white sugar (115 g)
  • 1/4 cup (60 ml) fresh lemon juice (about 1½ to 2 lemons)
  • 5 teaspoons finely grated lemon zest (about 2 lemons)
Directions

Put the cream, sugar, lemon juice, and zest in a medium (but deep) bowl. Using an electric mixer with the beaters or paddle, beat until completely combined and slightly thickened. Be sure to scrape any zest off the beaters and stir it back into the cream mixture with a spoon or spatula before freezing.

Pour into an airtight plastic storage container. Allow at least 1/2 inch (1 cm) of empty space at the top of the container, as the mixture will expand as it freezes. Freeze for at least 2 hours.

About the Author

DONNA EAGAN is the founder of Buttercup Cake Shop, London’s first cupcakery, with multiple locations throughout the greater London area. Buttercup has been recognized in many publications, including Time Out, Metro, Daily Mail, Financial Times, and Conde Nast’s Brides. Originally from California, she lives in South London with her husband and two daughters.


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Customer Reviews

4.8 out of 5 stars
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I found the book on trip to London.
joy
The recipes are clearly explained, easy to follow, and are accompanied with pictures that make your mouth water in anticipation!
Cathleen
I've even bought a few extra books to give as gifts to friends and family as well.
MPG

Most Helpful Customer Reviews

2 of 3 people found the following review helpful By joy on June 11, 2013
Format: Hardcover
This is the perfect book for every kitchen! I found the book on trip to London. The recipes are delicious and the photos are helpful for even the novice to make the perfect presentation to top off summertime gatherings on the patio! I am so glad this book is finally available in the US so that I can give it away to friends when they rave about my perfect desserts!
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2 of 3 people found the following review helpful By Gaelynn M. Thurman on June 9, 2013
Format: Hardcover
I am tickled that this book is now available in America. Last year, I gave the British edition to some family members, and will continue through my list of family and friends. The pictures are beautiful and rich - and makes you feel like you are sitting down to the feast without the calories. This is the perfect hostess gift, or new neighbor gift as well. I have in the past baked a batch of cookies, wrapped up the book and in two instances, included Ben & Jerry's Ice Cream Coupons. This belongs on every bookshelf in every kitchen. Can you imagine doing one of these recipes as a party with friends? Or a birthday party or special event with children? The list goes on and on. Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats
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2 of 3 people found the following review helpful By MPG on June 15, 2013
Format: Hardcover
I bought this book for some summertime treat inspiration and am very pleased. The recipes are easy to follow with delicious results. The pictures that accompany each recipe all look so mouthwatering t's hard to pick which treat to make next. I've even bought a few extra books to give as gifts to friends and family as well. To sum up...yum!
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Format: Hardcover Verified Purchase
Donna Egan has written a wonderful and foolproof book on how to make delicious Ice Cream based delights. I have read and baked other Ice Cream Sandwich recipes, but this book is the most accurate in measurements and techniques. My skills in cooking and baking are limited by time and aptitude so any help I can get is appreciated. Believe it or not, my sandwiches now look as good as Donna's pictures, and their taste is best described as super. Good ice cream based deserts are one of my weaknesses and as a consequence I would be remiss to omit commenting on the cookie recipes. As one "goodie" connoisseur once said, they are spot on!
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