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Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients Hardcover – April 13, 2012
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The most fabulous ice cream ever. Now the most fabulous book ever. Thanks to Molly Moon, DIY ice cream has never been so yummy.
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.
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?
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
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.
The first print of Molly Moon’s Homemade Ice Cream contained a mistake on page 84. If your book lists “candied bacon” in the ingredients list, download the correct Mexican Chocolate Ice Cream recipe. [PDF]
Top Customer Reviews
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 :)
*I'm updating this to add that the frozen goat yogurt with blueberry compote is the most delicious frozen yogurt ever ever! The goat yogurt from Trader Joe's is perfect in this recipe. SO good!
Also, the book is beautiful inside and out, charmingly laid out by season, with clear and helpful instructions, and the recipes are simple and unfussy (and consequently delicious).
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.
All of these were pretty simple to make. In fact directions for most everything in the book seems pretty simple. I cannot see any glaring errors in regards to measurements, etc.. This book does have a mix of recipes from what most people would consider standard (strawberry, vanilla) to more exotic creations (baby beet, tomato basil). I do like having some of these more interesting flavors. While I may not try all of them, its likely I'll try a few as they are so unusual and maybe I'll find a new really good flavor. Also to note, these are not egg based ice creams if that makes a difference to you (at least i don't see any that are).
I do like how the book is organized, into seasons. Not that I'll only make something if its listed in the season it is, but because some of the flavors use fresh seasonal ingredients. So the cherry chunk was made in summer when cherries were in season here. Along with recipes you get some nice pictures, some back story, and a few other tidbits here and there.
Overall I'm pretty pleased with this book.Read more ›
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.
Most Recent Customer Reviews
This is only a collection of recipes. You won't learn how ingredients and technique affect ice cream characteristics so to fine tune any of the recipes will be a trial and error... Read morePublished 7 days ago by Electro-Clarifier
Infinitely Better than Ben & Jerry's book as well as others. For instance, Ben & Jerry's popular ice cream book gives you three bases and doesn't give you heating directions. Read morePublished 28 days ago by Anonymous Pete
I Purchased this book for my daughter and A ice cream maker as a gift , And she Loves this Book, She tried some of the recipes And loves them.Published 7 months ago by Belinda Stephenson
I've tried two recipes in here and they turned out rather meh. That is my initial reaction so far and my review will reflect that. Read morePublished 10 months ago by benjamin bannister
I am in love with this book. Ever since it arrived, I have been making ice cream every weekend... and it was perfect for when the hubby got his wisdom teeth out. Read morePublished 11 months ago by Saya
Being a local I have gone to Molly Moon's a million times. I am a salted caramel junkie! Now I know the recipe and all the secrets! Yessss! Read morePublished 11 months ago by jamie Shepherd
This is a great cook book. Spittler does an amazing job at the recipes. Simple, different, and delicious! And it's beautiful to look at.Published 13 months ago by B. Christensen