Donovan - the home made ice cream recipe book

For Cashel

Copyright 2017 by Rockridge Press, Berkeley, California

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ISBN: Print 978-1-62315-854-5
eBook 978-1-62315-855-2

Ispent many of my childhood summers at a hippie summer camp on a self-sufficient family farm in California. Each morning we did chores like tending vegetable gardens, feeding chickens, grooming horses, and milking cows. With a steady supply of fresh dairy and eggs, making ice cream was a common activity, and I spent many a sweltering summer afternoon helping crank an old-fashioned ice and saltfilled ice cream maker. Flavored with fresh fruit harvested from the farm or foraged from the wilderness around itwild blackberry and huckleberry were my favoritesit was the kind of old-fashioned ice cream that childhood memories are made of. Cold and sweet, rich and creamy, melting onto your hands as you try to lap it up before the hot summer sun turns it into a river running down to your elbows. Just good, old-fashioned, all-natural ice cream.

Even if you never made ice cream yourself as a kid, you probably have memories of a favorite ice cream shop in your hometown. When I wasnt at camp, I craved the ice cream from Swensens in my hometown. We had a bunch of great ice cream shops to choose from, but the thing that put Swensens above the competition for me was that it was within walking distance from my house. That and they served Swiss Orange Chipchocolate ice cream laced with a hint of orange and speckled with dark chocolate chips. My old neighborhood Swensens is long gone, but that Swiss Orange Chip is legendary. My husband will tell you that the plain chocolate ice cream from Hallmarks in his hometown was the best ice cream ever made. And I bet you have a favorite from your own childhood.

The common thread between these hometown and homemade gems is that they all used top-quality ingredients, like cream from local dairies, and delivered rich, creamy ice creams in classic flavors. Ice cream has certainly not fallen from favor, and good-quality ice cream can still be found across the country, but today old-fashioned ice cream shops compete with trendy places offering exotic flavors (turmeric fig, anyone?), nondairy ice creams, Italian-style gelato and sorbetto, and so on. These are all well and good, but sometimes you just want rich, creamy, old-fashioned ice cream, the kind that reminds you of the sweet, carefree summer days of childhood. In fact, it was probably those cravings that inspired you to get an ice cream maker in the first place.

All the ice cream recipes in this book are custard-based, made with classic flavors and wholesome ingredients. This style of ice creamcharacterized by its foundation of cream and eggsisnt the quickest or simplest to make, and many people are intimidated by the process when they are new to ice cream making. Ice cream aficionados, though, will tell you that custard-based ice cream is some of the best. It takes a little time, patience, and practice, but the end result is a rich, creamy ice cream with a velvety mouthfeel that cant be faked using quicker techniques. The step-by-step instructions in each recipe will lead you through the process. After one or two tries, youll find that its not nearly as complicated as it seems. And before long, youll be using the best ingredientsreal dairy cream, whole milk, fresh fruits, and quality add-insto re-create the flavors you remember so fondly from childhood and provide intense flavor memories for the children in your life today.

The Homemade Ice Cream Recipe Book is the perfect companion to your electric ice cream maker. The ice cream recipes all use essentially the same starting custard base, so once you master the technique, the possibilities are endless. This book will teach you everything you need to know, from which ice cream maker and other equipment you need to how to find, choose, and prepare the best ingredients and mix-inslike chunks of nuts and chocolate or sweet, gooey swirls. Youll even find a handful of recipes for sherbetsa classic frozen dessert made with fruit juice and milk (unlike sorbet, which contains no dairy)and frozen yogurts, as well as recipes for homemade cones, sauces, and other toppings, plus ice cream sandwiches, pies, cakes, and more.