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Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever Paperback – April 15, 2012

4.4 out of 5 stars 36 customer reviews

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Editorial Reviews

Review

"Beautiful pictures and fun recipes that combine liquor and ice cream. What's not to love?" --Anali's First Amendment Blog

About the Author

Jessie Cross started her nationally recognized food blog The Hungry Mouse (thehungrymouse.com) in 2008. An avid home cook, her recipes and photography have been featured in O, The Oprah magazine, The Huffington Post, Better Homes & Gardens, Bon Appetit, Saveur, and Gothamist. When she's not shopping for cheese or baking pies, she works as an ad agency creative type. She lives in Salem, Massachusetts with her husband and two dogs.
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Product Details

  • Paperback: 176 pages
  • Publisher: Adams Media (April 15, 2012)
  • Language: English
  • ISBN-10: 1440532184
  • ISBN-13: 978-1440532184
  • Product Dimensions: 8 x 0.7 x 8 inches
  • Shipping Weight: 14.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (36 customer reviews)
  • Amazon Best Sellers Rank: #1,080,357 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Vine Customer Review of Free Product ( What's this? )
I run a bed and breakfast, so it's nice to be able to serve some adult deserts without getting the guests too slushed.

The majority of these recipes look just delicious. So far I've made the mojito pops and the Chocolate Espresso Martini Mousse. I thought the mojito pops were great and froze up nicely in my zoku pop maker (they may have taken slightly longer than just juice). There aren't too many ingredients in most of the recipes and the amount of alcohol is minimal (1/4 cup vodka in the mousse). Many of the recipes have only a couple of tablespoons. For me this was a good thing-- maybe somebody aiming to get slushed for real wouldn't be as happy. I'm guessing there would be freezing problems if the alcohol was upped too much.

By and large the recipes seem pretty clear. However, of the two I've made (and the next one I'm planning for the weekend-- fiery chili lime tequila pops) there has been at least one oversight (like what happens to the espresso after you mix it and when do you ad it? The espresso is never mentioned again in the recipe) but it wasn't enough to cause any problems with the recipe. Even a cooking fool could figure out that you need to add the espresso at some time prior to freezing it....

Anyhow, the proportions in the two recipes I've done seem perfect and the product was extremely tasty. I'd highly recommend this book to anyone who enjoys the frozen side of the desert world. You could easily make most of the recipes and omit the liquor, if you wanted to serve the items to minors (but why should they have all the fun??)

I know this is nit-picky, but I kind of would have liked the pictures to be near the actual item, or at least list the page number (as opposed to just listing the chapter) of the item. The photographs are great, but flicking through the cookbook to find the item isn't ideal.

On the whole I'd highly recommend this book.
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Format: Paperback Verified Purchase
Really fun recipes. I've tried ice cream, frozen yogurt, and gelato recipes and loved them all (well, not the yogurt but my dinner guests loved it -- I just don't like yogurt). The recipes are clear and easy to follow. The small amounts of liquor pack quite a punch. The Brown Sugar Bourbon ice cream recipe is worth the price of the book by itself. Amazing. I can't wait to try more.
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Format: Paperback
I bought this for my library collection and tried the raspberry truffle ice cream. Its actually one of the most intense raspberry flavored ice creams I have ever had. I am now buying the book for my personal collection.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
These days alcohol is showing up just about everywhere and frozen treats, as featured in this book, are no exception. Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever has more than 150 different frozen treats including ice pops, ice creams, gelatos, semifreddos/mousses/parfaits, granitas, sorbet/sherbet and other novelties.

Overall, this book has a pretty good range of recipes from Watermelon Gimlet Pops to Caramel Scotch Gelato. I appreciated that the recipes felt creative and not as if the author had just taken standard non-alcoholic recipes and added a little booze. So even having a pretty substantial cookbook collection I felt like this book brought new recipes to the table I hadn't seen elsewhere or might not have thought of.

My only complaint about this book is it doesn't feel quite as polished or easy to navigate as a lot of cookbooks I've owned and cooked from. We do get 32 pictures of the recipes in the book but they aren't quite as polished and appetizing as I've seen elsewhere. But probably more annoyingly they direct you to the chapter of the recipe, but not the page number. To me this makes the book a little less user friendly because I'm a very visual person and like looking at the pictures to decide what I want to make so I like to not have to flip to the photos and then to the index and finally to the actual recipes.

It's also worth nothing that this is a good book if you want recipes that have the flavor of alcohol, but I wouldn't expect all of these to get you drunk or buzzed. Many called for 1 tablespoon to 1/4 cup of alcohol, which isn't that much spread across many servings.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
Jessie Cross addresses the big question right in the introduction:

"Adding alcohol to ice cream and her chilly cousins is one of those great acts of culinary alchemy. The result is one part dessert, one part cocktail. The trick is getting the proportions right. Too much alcohol and your ice cream won't freeze. Too little, and your flavor can fall flat."

One thing I will say is that the flavors here don't fall flat. But that doesn't seem to have much to do with the booze. I've bought more eggs (for the yolks), whole milk, heavy cream, and coconut milk in the past month than I did in the past two years. I think I'll be buying some new clothes soon.

Feeling guilty, I went back and made low-fat versions of a couple of these recipes, and I ended up with the same flavor I've come to expect from all "healthy" desserts--better than nothing, I guess, but nothing to write home about. The added alcohol didn't seem to do anything for the flavor, and at about a tablespoon of booze or less per serving, it certainly didn't do anything for the cook and guests.

Since I had almost everything on hand, I started with Chocolate Martini Pudding Pops. The description promises "Take instant pudding, arguably one of the trashiest foods on the planet, and pair it with a super-luxuriant liqueur. Classy? Probably not. A totally decadent, after-midnight treat? Absolutely." With pudding mix, a cup of milk and a cup of heavy cream, and four tablespoons of vodka and Godiva liqueur, this fit perfectly into two popsicle molds, for a total of 8 pops. They froze well and tasted incredibly rich (and trashy), but with half a tablespoon of alcohol per pop, I was snacking on these in the middle of the workday.
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