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Ample Hills Creamery: Secrets and Stories from Brooklyns Favorite Ice Cream Shop Hardcover – April 15, 2014
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Top Customer Reviews
The book is beautifully illustrated and the photos are mouth watering. There are excellent instructions and it's very well organized.
If you are like me and have all the good ice cream books out there (Lebovitz's Perfect Scoop, Ben and Jerry's, Jeni's Splendid Treats and Bi-Rite) why should you add this to your collection?
Well Ample Hills approaches ice cream a little differently:
You basically have two kinds of ice cream:
Philadelphia Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar) or
French Custard Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar + 4 to 6 egg yolks - depending how you like it). At least that's how I approach it.
I consider Dryer's / Breyer's / Edy's to be Regular Ice Cream (this is based on how the Int'l Dairy Foods Assoc. defines it). It has a good amount of overrun in it (the amount of air in it during churning) but it's still ok.
Then you have Premium Ice Cream. Less overrun (less air) and higher quality ingredients...and usually french style. I consider some of Ben and Jerry's flavors and Haagen Daz to be in this category.
Finally you have Superpremium. I used to think that some of the richer Ben and Jerry's or Haagen Daz would be in this category, but I honestly think that Ample Hills holds the title. There is very little overrun in this ice cream, super high quality ingredients, it's very dense (in a good way) and has less water than other ice creams.
How do they do it?
Well they have a secret (natural) ingredient they use to absorb excess water.Read more ›
If you like the Momofuku Milk Bar Cookbook you will find that Ample Hills Creamery is the ice cream equivalent. There's a cereal milk ice cream (Breakfast Trash), a "composted" ice cream (The Munchies) with potato chips & pretzels, a corn ice cream, and abundant use of dry milk powder.
Now, as I said, I already own Jeni's Splendid Ice Cream At Home. To me, the recipes in Jeni's cookbook are more elegant and exotic, while Ample Hills is more nostalgic and comforting. Jeni's book is arranged seasonally and features many fruit flavors and tweaks them by adding unexpected twists, like Pineapple Piment d'Espelette Sorbet or Olive Oil Ice Cream with Sea-Salted Pepitas.
Both books make excellent quality ice cream. So it depends on what and who you are making this for.Read more ›
What I don't like about this book is that for lack of a better word is that it is cumbersome. For example, in order to make the gooey butter cake ice cream, I first had to reference the base recipe at the beginning of the book and then had to find the recipe for the cream cheese ice cream, and then actually went to the original gooey butter cake recipe. It was just kind of annoying. I understand why they have the book as they do- why repeat the same recipe over and over throughout the book.Read more ›
Most Recent Customer Reviews
Great tricks of the trade in here that I used to play with my other favorite ice cream book, The Perfect Scoop. Now I can use a little less cream without sacrificing consistency.Published 1 month ago by Brian Myers Cooper
Every recipe we have made from this cookbook have been winners in this household of ice cream lovers!Published 3 months ago by L York
The recipes in this book produce good ice cream. However, I disagree with the authors about the quantity of ice cream you end up with if you follow the recipes as written. Read morePublished 5 months ago by Anon-y-moose
This book has everything--science behind making ice cream, recommended brands and suppliers, and down to earth recipes. Read morePublished 5 months ago by Amazon Customer