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No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats Paperback – May 5, 2015
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About the Author
LESLIE BILDERBACK is a certified master baker, chef, and a graduate of the California Culinary Academy. The author of Mug Cakes, she began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia.
Top Customer Reviews
The only negative I can mainly offer is that the ice cream and especially the gelato melts pretty quickly. It gets harder, the longer it sits in the freezer so after a few days, you can't really let it sit and thaw for long as the outside will already be turning to soup before you can even scoop the rest of it, but maybe I just need to get a bit better at making it.
To get this out of the way: we used exactly what the recipe called for; I even already had it on hand. I always do coarse-ground for French Press, so that wasn’t a problem. I happened to have dark roast in the house so that was fine. I used my favorite drinking coffee, thus I already know I love its flavor. Given that, the gaping question that remains is this: How did this turn into something so vile that I took one taste, spat it out, and ran off looking for something to take the taste out of my mouth? The only thing I can think of is that perhaps the steeping time was far too long, and perhaps the coffee grounds should have been removed sooner. Other than that–I’ve got nothing except the absolute knowledge that I will never make this recipe again. I threw it all out, actually, which is rare for me. I hate throwing out food.
Since strawberry season was a thing here recently, we decided to make that our next ice cream flavor (although we went for the ‘strawberry cheesecake’ variation, which adds 4 oz of cream cheese). First, I will say that it’s delicious and I very much like it. The method uses heavy cream whipped to soft peaks to work air into the ice cream instead of churning it. Essentially you’re making a frozen mousse, and well, I like mousse, frozen or not!Read more ›
It was really hot on the day I decided to finally crack it open, so I opted for Melon Sorbet. I chose cantaloupe as my melon and it was delicious! The consistency was more like smooth shaved ice as I left it in the freezer overnight and didn't give it time to thaw, but it was so refreshing!
The addition of lime juice and zest provided a light, welcome bitterness, and it wasn't too sweet. This treat is also perfect for kids and adults. Much better than the preservative and food-coloring packed options at the grocery store!
The book is colorful, easy to use and in the end, you're left with a bowl of refreshing deliciousness (and in my case, a messy kitchen)! 5 star recommendation!
Most Recent Customer Reviews
Who knew that making homemade ice cream could be so easy and so much fun. We love this book and have used it to make lots of ice cream. Read morePublished 2 months ago by grannie prepper
This amazing, it really works. You get the most amazing and really great tasting ice cream. You really don't need to use an ice cream maker. Read morePublished 4 months ago by Tracy D. Slinker
I love it - well written -clear directions- using it
Service was grea