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Ice Cream Happy Hour: 50 Boozy Treats That You Spike and Freeze at Home Paperback – September 8, 2011

4.7 out of 5 stars 28 customer reviews

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Editorial Reviews

About the Author

Valerie Lum is a cook, writer and homemade ice cream aficionado from California. Jenise Addison is the culinary school graduate and current kitchen manager at a gourmet deli and beer bottle shop in Brooklyn. Both authors live in New York City.
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Product Details

  • Paperback: 144 pages
  • Publisher: Ulysses Press (September 8, 2011)
  • Language: English
  • ISBN-10: 1569759316
  • ISBN-13: 978-1569759318
  • Product Dimensions: 6 x 0.6 x 5.9 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #588,056 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Too frequently in my experience ice cream recipes with alcohol tend to end up sloshy messes that do not even resemble ice cream. What a delight to find that each of these recipes comes out just as described. Each of them I have tried is better than the last. There's no way to tell that gelatin is included, they are creamy and have a strong taste of whatever liquor is included. I can't wait to continue to work my way through all of the recipes.
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Format: Paperback
Honestly, this is an awesome little cookbook! I love to make homemade ice cream, although I don't do it very often. not sure why...it really is very easy!). This is a compact book with lots of beautiful color photos that just made me extremely hungry! The first thing you find in the front of the book is an introduction and easy to follow guide about the basic ice cream making techniques. There are photos that show every step so you KNOW you are getting it right!

The chapters include Boozy Ice Cream, 80 Proof Specialties, Cocktails on a Cone, Tropical Treats by the Scoop, Spiked Sorbets and Sherbets, and Tipsy Sundaes and Floats. There are simple recipes like Vanilla Ice Cream with Brandy or more comples recipes that involve making simple syrups and cooking down fresh fruit (in the sorbets, for example). All of them have very simple to understand directions, though, to make things go smoothly.

In addition to the recipes, there are some serving suggestions as well. Information on how to make certain toppings like Vodka Strawberry sauce or Whisky chocolate sauce! YUM!

Honestly, I wouldn't change a single thing about this little book! I loved it!
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Format: Paperback Verified Purchase
I saw this on another website and immediately had to buy it. The first weekend I got it I made Khalua coffee ice cream and everyone was drooling over it. I would recommend you buy the same ice cream machine (at Macys, or buy on Amazon) they use in the book as it seems to be the best one out there for a decent price and it makes 2 quarts of ice cream. I like that they go over the main procedures in the beginning of the book so that you know what to do for the rest of the recipes. I always add a little bit more alcohol to all my recipes, when doing this just use a little more gelatin and it will come out the same. So far I have made the Khalua and the Gin & Juice one. Mixing the gelatin is a little tricky, and if you do it wrong you get larger pieces of gelatin in the mix. I wish they went a little more in depth on this as it can make the ice cream feel grainy but I figured out my own method pretty quickly.
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Format: Paperback
Ice cream just might be my favorite food. About a year ago I was introduced to the world of homemade ice cream which kicks the store-boughts butt! I have been experimenting with adding flavors to the standard vanilla custard and it really is the best thing ever.

Now this book came along and I've tried out a few of the recipes. They all follow the same basic steps at the front of the book but they add the crucial element of booze! I have to admit, I was a little startled by the use of gelatin in most of the recipes. But these recipes are a far cry from those college year jello shots. They have such elegant flavors but you can definitely taste the booze.

The alcohol makes the ice cream the perfect consistency because it doesn't quite freeze. Usually homemade ice cream is the best when it comes right out of the ice cream maker. Once you put it in the freezer it becomes hard as a rock. Not this kind. It stays perfectly soft whether right out of the ice cream maker or right out of the freezer. I tried several recipes, my favorites are The Vanilla with Brandy, Mojito sorbet and the Chocolate Guinness mmmm!!
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Format: Paperback Verified Purchase
I received this book and found it interesting. I plan to make many of these recipes for future parties. I just decided to make a margarita and found that my copy is missing pages 96 through 112! So, more than half of the Tropical drinks we love are nowhere to be found in this book.

Maybe this is in mine only? If so, maybe another copy will solve the problem.

Anyone else missing pages?
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Format: Paperback
Decadence just might be defined as combining homemade, premium-style ice cream base with your favorite type of alcohol. If you agree with that definition, the "Ice Cream Happy Hour" cookbook will make you very, very happy. With 50 amazing recipes combining fabulous flavors such as Guinness, Sake, and many more there is something for everyone who wants to try a spiked, frozen treat.

One of the nice things about this cookbook is the authors share with you both their process for reaching the final recipes and teach you how to make your own. If you haven't made ice cream before, don't sweat it. The book starts with everything you need to know. You will not only be able to get it right, you'll be able to make it great.

Although we've tried a number of the recipes from this book, I know we're no where close to being finished with all the recipes we want to taste. The consistent response was "So good it's evil" and similar comments. They are so good you won't want to wait until summer to start making the best "happy" ice cream around. The Guinness ice cream on page 82 was the first test. I'm not sure how long we'll be able to wait before making another batch. Thanks to great little counter-top ice cream maker models, the potential is nearly unlimited.

Rather than give away any spoilers on recipes or risk someone failing for lack of instructions at the beginning of the book for important techniques, I'm going to share one of the recipes you can use tonight. Although putting this on ice cream purchased from the store borders on sacrilegious, it's not a big enough offense to justify more than a small bit of penance.

Whisky Caramel Sauce
Makes a little more than 2 cups

Place 1 ½ cups sugar in a medium saucepan and add ½ cup water.
Read more ›
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