Koralee Teichroeb - Everything Goes with Ice Cream: 111 Decadent Treats from Raspberry Sorbet to Cream Cookie Pie Plus Fabulous Handmade Party Ideas

215 Historic 25th Street, Ogen Utah

2012 Jo Packham

First published in the United States of America in 2013 by

Quarry Books, a member of

Quayside Publishing Group

100 Cummings Center

Suite 406-L

Beverly, Massachusetts 01915-6101

Telephone: (978) 282-9590

Fax: (978) 283-2742

www.quarrybooks.com

All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, and no responsibility is accepted by the producer, publisher, or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing information in a subsequent reprinting of the book.

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Digital Edition: 978-1-61058-768-6
Softcover Edition: 978-1-59253-854-6

Senior Editor: Jo Packham

Production Manager: Brandy Shay

Copy Editor: Cynthia Levens

Art Director: Matt Shay

Photography: Koralee Teichroeb

Who would have thought I would be writing a book on ice cream? Not me, though now that I think about it, ice cream has always been in my life. It was a permanent staple in my home growing up, thanks to my dear old dad who loved his ice cream. We always had an unlimited supply of butter pecan or maple walnut ice cream in our freezer.

Then I remember the day my parents told me we were buying a Dairy Queen. I was sure I had died and gone to ice cream heaven. During my teenage years, I was known as the girl who owned the Dairy Queen; everyone wanted to be my friend. I had free range to all the ice cream, sauces, and toppings a teenage girl could ever want. I would concoct blissfully wild and crazy ice cream treats for my friends. To this day I still remember my personal favorite: a gooey marshmallow pineapple vanilla milkshake topped with mounds of whipped cream and a cherry {or maybe 3 or 4}.

So with all my childhood ice cream exposure, I guess an ice cream book is the perfect fit for me... I am even starting to wonder why I didnt think of it on my own. It took my dear friend Jo Packham, creator and editor-in-chief of Where Women Cook, to enthusiastically nudge me into this whole ice cream book notion. She was the one that came up with the idea of a book and had complete faith in me, so thank you Jo for this amazing ice cream adventure.

Plus, a big thank you hug goes out to my husband, daughters, and son-in-law who were my ice cream guinea pigs. I can honestly say they tested every single recipe in this book {our freezer was jam-packed with ice cream for months and months}. They have their own personal ice cream favorites, but I am not going to tell you which ones, as I am hoping you will find your own among the pages of this book.

Ice cream is a joy we can all experience. Its all about having fun, enjoying those special moments, not taking life too seriously, and totally forgetting about your diet just for a wee little bit.

This recipe is one you will use over and over again. Rich and creamy, its perfect for experimenting with your own flavour combinations. Just stir in your favorite topping{s} after the ice cream has been made... it is that simple!

Makes 6 to 8 cups

1 vanilla bean pod

1 1/2 cups whole milk

1 1/4 cups sugar

3 cups heavy cream

1 TB. vanilla extract

*No vanilla bean? No trouble, you can add 1 extra tablespoon vanilla extract.

1. Split vanilla bean pod in half; remove seeds by scraping inside pod with sharp knife.

2. In bowl, combine whole milk, sugar, and vanilla bean seeds; stir until sugar is dissolved.

3. Stir in heavy cream and vanilla extract.

4. Pour mixture into ice cream makers freezer cylinder and follow manufacturers instructions.

5. Within 30 minutes ice cream will be soft serve.

6. For firmer consistency, transfer ice cream into airtight freezer container and freeze for at least 2 more hours.

Oh me oh my... pure little bits of sugary joy! I just love sprinkles, so being able to make my own is pure heaven. Yes, you can do it too! Give it a go; you will be surprised how easy it is to spruce up your vanilla.

Or, add 1/2 cup store-bought sprinkles to ice cream while processing to create your own confetti ice cream! Happy decorating!

Makes 6 to 8 cups

1 cup icing sugar

1 TB. whole milk*

1 tsp. light corn syrup

Liquid food coloring {1 color per batch}

Piping bag/baggie with hole cut out of bottom

*I tried adding more milk, but the mixture was too runny. With less milk, it was too thick. After several tries I found that just a little more than 1 TB. milk worked perfectly.

1. In bowl, combine icing sugar, whole milk, and light corn syrup; stir until well-blended. {To make more than 1 color of sprinkles, divide mixture into batches.}

2. Add 1 color to each batch, a little bit at a time, until desired color is obtained.

3. Put 1 batch into piping bag.

4. Pipe little circles onto wax paper.

5. Repeat in new bags with additional batches.

6. Let dry overnight. Once hardened, sprinkles will pop off wax paper very easily.

Just for today ... be enthusiastic about the success of others just as you are about your own.