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No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats Paperback – May 5, 2015

4.7 out of 5 stars 12 customer reviews

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Editorial Reviews

Review

“This easy yet informative ice cream cookbook will appeal to a wide audience....Highly recommended.” ―Lisa Campbell, Library Journal starred review

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.

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Product Details

  • Paperback: 176 pages
  • Publisher: St. Martin's Griffin (May 5, 2015)
  • Language: English
  • ISBN-10: 1250054389
  • ISBN-13: 978-1250054388
  • Product Dimensions: 7.6 x 0.6 x 8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #230,854 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Hello Happy TOP 500 REVIEWER on May 28, 2015
Format: Paperback
We used to live near a gourmet ice cream parlor, and I miss it. They would include flavors like orange blossom, honey, goat cheese, basil, and rose in their frozen creations and it was always so much fun going there. Later, we bought an ice cream machine, but it was a pain to use, often didn’t work very well, and eventually broke after using it just a handful of times. The recipes in this book don't use any machinery to make its wonderfully flavorful frozen confections, including all those flavors and more. Most use a basic formula of cooking a batch of flavoring — including fruits, nuts, herbs, and other gourmet ingredients — then mixing that with condensed milk, and then folding that into fresh whipped cream and simply freezing the batch. It’s super easy. The results are incredible, with a rich and creamy (but not too heavy) texture. Our favorite ice creams so far are the Apple-Cardamom and Chocolate-Raspberry-Mint. There are also sorbets, granitas, and sherbets, too, like the delicious Blueberry, Honey, and Lavender Sherbet that I can’t wait to make again. We’re going to try the Date-Parmesan ice cream next…
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Format: Paperback Verified Purchase
Oh so yummy and easy!! I just finished my last batch of coffee ice cream and it tasted like the best quality 'store bought' ever. Throw away all those ice cream contraptions!! I do mine in a metal brownie pan....easy to fit in freezer and easy to scoop out!!
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Format: Kindle Edition Verified Purchase
I really enjoy ice cream. But without having an ice cream machine and still wanting to make a decent amount of ice cream on my own, I had been searching around for a bit of a while to find recipes that did not require a machine or to hand churn (whether that be in one of those ice cream balls or in a can). These recipes were exactly what I was looking for. I am very satisfied. A few of them are a bit work intensive, but those are generally the more exotic flavors or those that the extra work could be skipped with substitutions, but brings in more flavor. This book gives a variety of recipes from sorbets to gelatos. A lot of additional ideas are supplied to create variations in the basic recipes. The author really encourages trying new things. Some may not be excited about a few of the recipes (first time I've seen a recipe for tomato-cucumber sorbet), but the variety is large so I don't think anyone who buys this book would be disappointed. There are many recipes I cannot wait to try. Note for those that enjoy almond: With the almond gelato, the effort of essentially making your own almond milk as the recipe will give you instructions for is worthwhile. Store bought almond milk will hardly match what can be made in that almond gelato recipe.

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.
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Format: Paperback
First we tried the cappuccino sherbet. I love sherbet, I love coffee, and I love coffee-flavored sweets, so this sounded like a match made in heaven. In this case you combine a few ingredients (sugar, milk, coarse-ground dark roast coffee). You heat things up, let the coffee steep, and when it’s cooled completely you strain out the coffee. You add a very small amount of salt and lemon juice. Then you put it in the freezer, stirring frequently until set.

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!
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Format: Paperback
I first eyed No-Churn Ice Cream on the Top Cookbooks wall in Barnes & Noble and was immediately intrigued. I've always thought of purchasing an ice cream machine, but really don't have the space, so this seemed like a nice alternative.

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!
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