There is never a bad time for ice cream as far as I’m concerned. The easiest way to get your ice cream fix is to head out to the grocery store and check out their freezer case, but a more delicious way to get your fix is to make your own ice cream at home. How to Make Ice Cream: 51 Recipes for Classic and Contemporary Flavors is my newest cookbook and can teach you all you need to know about making ice cream in your own kitchen.
The book is part of Storey’s Basics series and it is designed to give you a solid foundation in ice cream making. The book begins with an introduction to ice cream, how it is made and the tools that you need to make it at home. I do recommend that you buy an ice cream maker if you plan on making ice cream on any kind of regular basis because it will make the process a lot easier – leading you to make even more ice cream! That said, I also include tips for working without an ice cream maker and there is a whole chapter of no-churn ice cream recipes that require no special equipment at all.
The ice cream recipes cover a wide range of styles and flavors, including egg-free ice creams and rich custard-based ice creams, with flavors from classic vanilla to decadent Salted Caramel. The recipes are easy to follow and will give you the tools you need to put together your own original ice cream flavors. Pick up a copy – along with copies of my other two frozen dessert books How to Make Frozen Yogurt and Making Vegan Frozen Treats – and you’ll be all set for the summer!