{"product_id":"food52-ice-cream-and-friends-isbn-9780399578021","title":"Food52 Ice Cream and Friends","description":"\u003cp\u003e\u003cb\u003eA fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIce cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey—you get where we’re going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors—think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada—and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called “spoom.” There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when—whoops!—all the ice cream melts). But don’t be nervous: even if you’ve never made ice cream before, you’re in good hands with this no-fuss, all-fun book. Consider it your permission to play (and eat a ton of really good ice cream).\u003c\/p\u003e\u003cb\u003eContents \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eCHOCOLATE, VANILLA \u0026amp; COMPANY \u003c\/b\u003e\u003cbr\u003eNaked Chocolate Ice Cream | 2 \u003cbr\u003e Homemade Sprinkles | 4 \u003cbr\u003e Two-Tone Fudge Pops | 7 \u003cbr\u003e Better Chocolate Chunks | 8 \u003cbr\u003e Olive Oil–Cacao Nib Gelato | 10 \u003cbr\u003e Brooklyn Blackout Semifreddo Cake | 13 \u003cbr\u003e Philadelphia-Style Super Vanilla Ice Cream | 16 \u003cbr\u003e Fresh Ricotta Ice Cream | 19 \u003cbr\u003eSugar Cones \u0026amp; Other Shapes | 20 \u003cbr\u003e Malted Vanilla Ice Cream with Chocolate-Covered Pretzels | 23 \u003cbr\u003e S’mores Ice Cream | 25 \u003cbr\u003e Chocolate Tacos | 29 \u003cbr\u003e Salted Caramel Ice Cream Milkshakes | 30 \u003cbr\u003e How to Make a Milkshake Every Which Way | 30 \u003cbr\u003e Saltine Cracker–Brownie Ice Cream Sandwich | 33 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eNUTTY \u003c\/b\u003e\u003cbr\u003e Brown Butter Pecan Ice Cream | 38 \u003cbr\u003e Peanut Butter Ice Cream with Concord Grape Sauce | 41 \u003cbr\u003e Hot Honey–Candied Black Walnut Ice Cream | 42 \u003cbr\u003e Halvah Paletas | 45 \u003cbr\u003eMarzipan Semifreddo with Citrus | 47 \u003cbr\u003e No-Churn Peanut Butter Curry Ice Cream | 48 \u003cbr\u003e Cayenne-Spiced Peanut Brittle | 50 \u003cbr\u003e Salted Maple Honeycomb Candy | 51 \u003cbr\u003e Chocolate-Hazelnut Baked Alaska | 53 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eFRUITY \u003c\/b\u003e\u003cbr\u003e Cherry Snow Cone | 59 \u003cbr\u003e Pineapple Breakfast Frozen Yogurt | 60 \u003cbr\u003e Lemony, Coconutty Raspberry Ice Cream Sandwiches | 63 \u003cbr\u003e Strawberry, Hazelnut \u0026amp; Maple Waffle Sandwiches | 65 \u003cbr\u003e Blueberry Ice Cream | 68 \u003cbr\u003e Mango Lassicles | 71 \u003cbr\u003eGrilled Watermelon Cremolada with Honey \u0026amp; Lime | 72 \u003cbr\u003e Roasted Peaches with Lemon Spoom | 75 \u003cbr\u003e Fig Ice Cream with Chocolate Swirl \u0026amp; Marcona Almonds | 76 \u003cbr\u003e Bourbon Prune Velvet | 78 \u003cbr\u003e Fizzy Orange Sherbet Coolers | 81 \u003cbr\u003e\u003cbr\u003e \u003cb\u003eHERBS \u0026amp; SPICES \u003c\/b\u003e\u003cbr\u003e Lemongrass Chile Ginger Ice Cream | 85 \u003cbr\u003e Mochi | 86 \u003cbr\u003e Lavender–Coconut Milk Ice Cream | 88 \u003cbr\u003e Basil-Shiso Castella Cake | 89 \u003cbr\u003e Cherry Sorbet with Lemon-Thyme Soda | 92 \u003cbr\u003e Mint-Basil Chip Ice Cream | 95 \u003cbr\u003eCinnamon Roll Ice Cream | 96 \u003cbr\u003e Dark Chocolate–Rosemary Ice Cream | 99 \u003cbr\u003e Grasshopper Ice Cream Bars | 101 \u003cbr\u003e Carrot Cake Ice Cream | 103 \u003cbr\u003e Apple–Bay Leaf Ice Cream | 107 \u003cbr\u003e Horchata Ice Cream | 108 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDRINK RIFFS \u003c\/b\u003e\u003cbr\u003e Thai Tea Snow Cone | 113 \u003cbr\u003e Vanilla Rooibos Gelato | 114 \u003cbr\u003e Coffee Frozen Custard | 117 \u003cbr\u003e Earl Grey Ice Cream with Blackberry Swirl | 118 \u003cbr\u003e Mud Pie with Beer Ice Cream | 120 \u003cbr\u003e Rum Flambéed Banana Split | 125 \u003cbr\u003eBlood Orange–Negroni Pops | 127 \u003cbr\u003e Make Mine a Manhattan | 129 \u003cbr\u003e Brown Derby Float with Grapefruit Frozen Yogurt | 130 \u003cbr\u003e Après Party Granita | 133 \u003cbr\u003e Rhubarb-Gin Sorbet with Rose Cream | 134 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSAVORY \u003c\/b\u003e\u003cbr\u003e Black Pepper Feta Ice Cream | 139 \u003cbr\u003e Cucumber Sherbet | 140 \u003cbr\u003e Summer Corn Semifreddo with Rosemary Shortbread Crust \u0026amp; Blueberry Compote | 143 \u003cbr\u003e Tomato Peach Basil Sorbet | 147 \u003cbr\u003eBurnt Toast Ice Cream | 148 \u003cbr\u003e Butternut Squash \u0026amp; Tahini Ice Cream with Caramelized Almonds | 150 \u003cbr\u003e Beet Ice Milk | 153 \u003cbr\u003e Avocado Gelado | 154 “Ice cream is my life and Food52 really knows their frozen stuff. This book isn’t cutesy and it’s not snore-inducing science-y either. Recipes that actually work, imagine that. I’m a fan.”\u003cbr\u003e\u003cbr\u003e \u003cb\u003e— BROOKS HEADLEY, chef\/owner of Superiority Burger and author of \u003ci\u003eFancy Desserts\u003c\/i\u003e\u003c\/b\u003eThe home and kitchen destination Food52.com was founded in 2009 by Amanda Hesser and Merrill Stubbs, two authors, editors, and opinionated home cooks who formerly worked for the \u003ci\u003eNew York Times\u003c\/i\u003e. Since then, Food52 has created a suite of cookbooks, a cooking and home shop, a podcast, and a cooking hotline—and has won many a James Beard and IACP award doing it.\u003cb\u003eOlive Oil–Cacao Nib Gelato\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eMakes 1 quart (950ml) | From Amanda Hesser \u003cbr\u003e\u003cbr\u003eIf you have a bottle of olive oil you’ve been saving for a special occasion, bring it out now. Whisk the olive oil into a creamy gelato base and the floral, peppery flavors head just a smidge toward “sweet.” Food52 contributor Yossy Arefi’s turn on Amanda’s recipe is to add cocoa nibs, crunchy like chocolate chips but fruity and bitter like olive oil. They’re in no way necessary, but certainly a welcome bite in this smooth-as-aioli gelato.\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e3⁄4 cup (150g) sugar\u003cbr\u003e 3⁄4 cup (175ml) whole milk\u003cbr\u003e Pinch of salt\u003cbr\u003e 4 egg yolks\u003cbr\u003e 6 tablespoons (90ml) good-quality olive oil\u003cbr\u003e 2 tablespoons cacao nibs\u003cbr\u003e\u003cbr\u003e1. In a saucepan, whisk together the sugar, milk, 6 tablespoons (90ml) water, and salt. Bring the mixture to a simmer over medium-low heat, stirring occasionally to dissolve the sugar. While the mixture is heating, in a large \u003cbr\u003ebowl, whisk together the egg yolks.\u003cbr\u003e\u003cbr\u003e2. When the milk mixture has come to a gentle simmer, gradually whisk it into the egg yolks. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the mixture reaches 185°F (85°C) on a candy thermometer. Be careful not to let the mixture boil, which will scramble the eggs and ruin the base.\u003cbr\u003e\u003cbr\u003e3. Remove from the heat, transfer to a bowl, and refrigerate to chill completely, at least 4 hours but ideally overnight. When the ice cream base is cold, whisk in the olive oil; the base will be thick and glossy. \u003cbr\u003e\u003cbr\u003e4. Pour the chilled base into an ice cream maker and churn it according to the manufacturer’s instructions. During the last minute of churning, add the cacao nibs. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eMagic Shell\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFormer Food52 editor Marian Bull taught us how to make our own Magic Shell, that stuff you drizzled copiously over every scoop of ice cream, watched harden, then broke into like a little monster while growing up. For 1 cup (240ml) of the good stuff, chop 6 ounces (170g) good-quality chocolate (dark, preferably) and add it to a microwave-safe container with a scant \u003c\/i\u003e1⁄2 \u003ci\u003ecup (110g) coconut oil. Melt in 30-second increments, stirring between each, until liquid. Pour over ice cream (or milkshakes). Then, magic! Magic Shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. You can remelt it in the microwave.\u003c\/i\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300373876965,"sku":"NP9780399578021","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399578021.jpg?v=1767727527","url":"https:\/\/k12savings.com\/products\/food52-ice-cream-and-friends-isbn-9780399578021","provider":"K12savings","version":"1.0","type":"link"}