Hot summer weather and cold desserts – what could be a better combination? There isn’t a simple answer to that question because it depends on personal preference (apple pie a la mode is awfully good competition!) and whether or not you have a copy of A Passion for Ice Cream, which is packed with recipes for chilly desserts.
The cookbook is all about ice cream and ways to serve it. Most of the ice cream recipes are for custard based ice creams (arguably the most traditional types) which use eggs and cream as a base and must be cooked and cooled before they can be churned. The flavors cover everything from pistachio to white chocolate, and there are recipes for sherberts, granitas and other related frozen treats, as well.
All of these can stand alone – and probably will, if you like putting your ice cream maker to work at home – but none of them have to because author Emily Luchetti has provided lots of serving ideas. Unlike some other ice cream centric books, which tend to limit serving ideas to “pair this with fruit,” “pair this with chocolate sauce and whipped cream,” or “make a milkshake,” this book takes things much further. Luchetti does include some milkshake and float ideas, but she also includes the recipes for ice cream filled cupcakes, ice cream cookie sandwiches, brownies, cakes, tarts, and just about any other baked good that could be served with ice cream. This gives the cookbook a lot of versatility and, while it won recognition from the International Association of Culinary Professionals (IACP) as the best single subject cookbook of 2007, makes it a lot more useful than your average single subject cookbook. The non-ice cream recipes can easily stand alone and, if you’re looking for shortcuts, you can always pick out your favorite store-bought ice cream and substitute it into one of the bigger recipes in the book.