Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients [Hardcover]

Molly Moon Neitzel (Author), Christina Spittler (Author), Kathryn Barnard (Photographer)

Book Description

Release date: April 13, 2012

When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!

Editorial Reviews

Review

Blackberry Sage Ice Cream? Salted Caramel Ice Cream? Cucumber Mint Sorbet? Welcome to the flavors of this cookbook from the Seattle ice cream parlor owned by Nietzel and where Spittler is head chef. Together, they want to show everyone how easy and fun it is to make tasty gourmet ice cream at home—and they deliver... Beginners will appreciate the simplicity of these recipes while aficionados will be intrigued by the new flavors to try.
Library Journal

The most fabulous ice cream ever. Now the most fabulous book ever. Thanks to Molly Moon, DIY ice cream has never been so yummy.
425 Magazine

Local ice cream maven Molly Moon Neitzel and pastry chef Christina Spittler take a typically summertime treat into winter, spring and fall with this invitingly illustrated guide revealing secrets from Moon’s famous sweet shop. From honey lavender to maple bacon and the always appropriate chocolate and vanilla varieties, the book offers recipes fit for the most discerning cones, plus a few tips on ice cream cakes, sandwiches and shakes.
Seattle Magazine

If ice cream had a fan club, I'd probably be the president. That's why books about ice cream make me salivate like a dog at a bone store. Seattle-based Molly Moon just launched a new drool-worthy book, Molly Moon's Homemade Ice Cream. And, I love how the book is organized by seasons—like Mexican Chocolate ice cream and Blood Orange sort for winter, Blueberry Frozen Yogurt for spring, and Pumpkin Clove ice cream for fall. No matter the season, the book encourages using fresh, local ingredients and experimenting with really fun flavor combinations. Don't these photos make you want to dive right in?
Oh Joy! 

Nietzel’s book captures the stores’ fresh, shop-around-the-corner aesthetic and their focus on simple recipes that showcase quality ingredients. ...The images speak to an underlying commitment to sustainability, to buying local and organic. But at the heart is just good ice cream. The recipes are organized by season. Strawberry-rhubarb and baby-beet sorbets trumpet spring, while in winter, Mexican hot chocolate ice cream or mulled-wine sorbet sound as comforting as a cozy fireside. The flavors sing. In part, that’s because the ice cream is Philadelphia-style, made without the egg yolks that add richness but can also mask subtler flavors. For the home cook, Philadelphia-style also means fewer steps – no stirring a custard base over the stove. The recipes are clear and accessible, most featuring only four or five ingredients. The results are simple and pure. ...this book will make you see ice cream differently.
Los Altos Town Crier

In her new book, "Molly Moon's Homemade Ice Cream," Neitzel and her co- author and co-worker Christina Spittler share home versions of the shop's recipes, from ice cream flavors to awesome additions like butterscotch sauce and vanilla bean caramel and candied bacon.
Neitzel (who worked a college job making ice cream in Montana) also shares some of her favorite places to source ingredients, advice on ice cream success at home, and some of her business philosophy.
The Seattle Times 

About the Author

Molly Moon Neitzel is an expert ice cream eater turned enthusiastic ice cream maker. After a career in the political and music industries, Neitzel gave in to her ice cream obsession in the spring of 2008, opening her first Molly Moon's Homemade Ice Cream shop--a great neighborhood hangout where people could congregate and celebrate their favorite dessert. Neitzel's five Seattle-area scoop shops and signature Molly Moon's blue ice cream truck have been been hailed as one of the best in the United States by Bon Appétit, Sunset, Food & Wine, and Travel + Leisure magazines. Neitzel lives in Seattle with her lovable Frenchton pup, Parker Posey (featured in the company logo), and her even more lovable husband, Zack.

Following an environmental studies degree at the University of Washington, Christina Spittler dove in to studying pastry at the Seattle Culinary Academy. Her environmental ethic, passion for all things edible, and her culinary expertise led the Northern California native to the pastry kitchens at Seattle's Earth and Ocean and Rover's. She is head chef at Molly Moon's Homemade Ice Cream and also the author of the humorous food blog Be Coolinary. The author lives in Seattle, WA.

Product Details

• Hardcover: 144 pages
• Publisher: Sasquatch Books (April 13, 2012)
• Language: English
• ISBN-10: 1570618100
• ISBN-13: 978-1570618109
• Product Dimensions: 7.5 x 0.6 x 8.8 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #152,832 in Books (See Top 100 in Books)
  • #58 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Cheese & Dairy

Most Helpful Customer Reviews

12 of 12 people found the following review helpful

5.0 out of 5 stars easy, unusual and delicious ice creams May 31, 2012

By earthymama

Format:Hardcover

I love that this book has seasonal ice creams since Seattle doesn't always have a lot of hot weather and because my family is an ice cream year-round kind of family. My kids said the salted caramel ice cream was the best ice cream they'd ever had, and they're pretty experienced with ice cream. The lavender ice cream is amazing and the Mexican chocolate was also delicious. I can't wait to try every flavor, even the salted licorice!

There's very little cooking involved in these- even the salted caramel was relatively easy to make. I appreciate the many topping recipes, many of which I could see enjoying even without ice cream- compotes, brittle, etc.(if necessary :)

7 of 7 people found the following review helpful

5.0 out of 5 stars Really good book July 22, 2012

By M. Fery

Format:Hardcover|Amazon Verified Purchase

We've made ice cream at home since we were kids and had to turn the crank handle at Grandma's house. We now have a home gelato maker with built in compressor but still love fresh ice cream and/or gelato every bit as much.

Our preferance is for recipes without egg since they don't seem to help with flavor but add either a cooking step or (slight) salmonilla risk. All the recipes in Molly Moon's book are egg free. Egg does act as an emulsifier and helps prevent the ice cream from freezing rock hard but one tablespoon of your favorite spirits or vanilla extract in an ethanol base helps with that also.

As noted in previous reviews, the Salted Carmel recipe makes this book worth the purchase. Also are such recipes as Thai Tea Ice Cream, Pumpkin Clove Ice Cream and Cappuccino Ice Cream. Topping Recipes include Spiked Whip Cream, Vanilla Bean Caramel and Deep Dark Hot Fudge.

If you already own the other classics like Ben and Jerry's Ice Cream book, this is a must have for any ice cream lover.

4 of 4 people found the following review helpful

5.0 out of 5 stars Philadelphia-Style (egg-free) ice creams May 15, 2012

By Joanne

Format:Hardcover|Amazon Verified Purchase

I always need egg-free ice cream recipes b/c my 5 yr old granddaughter is allergic to dairy, peanuts, and eggs. It is so much simpler to make this kind of ice cream regardless, no hot stove to be laboring over cooking egg custards in the heat of summer. Faster too. These easy recipes are, for me, a Godsend. There are even tips on subbing in non-dairy, which I also need to do at times. Included are toppings, sauces, and even 'pepita' brittle which I made for us and again with allergy-safe sunflower seeds for my g'daughter. Although I am not adventurous enough to jump out of a plane and skydive or go bungee jumping, I am willing to try unusual foods and flavors at least once b/4 deciding I don't like it. I tried the Baby Beet Sorbet and it is good but mostly "interesting" :). The texture was perfect. I don't love it, but others might. I had a family taste-test b/4 telling them what it was so they could guess; I got every answer except beets. I hate wasting food, so this recipe helped me use up that lone beet sitting in my fridge while exploring a new ice cream flavor. It's also a great way to get good nutrition into little ones, they won't be the wiser; so if you have a child that is not a good eater as so many aren't, here's your chance to give them their veggies in a dessert.

There are many pics to go with the recipes. Tagged to try are sev'l sorbets: Raspberry mint, lemon, kiwi, watermelon, spiced cider, blood orange, pear, peach, etc.. You can easily alter one of these recipes with other fruits, as I intend to do with mangos. I am hoping to try the Salted Caramel Ice Cream next.