Jessie Cross - Slushed!: More Than 150 Frozen, Boozy Treats for the Coolest Happy Hour Ever

The best present I ever received from my husband was a cherry-red ice cream maker for Valentines Day seven years ago. Im a sucker for a good piece of kitchen equipment, and it was definitely love at first sight.

Since then, Ive been an ice creammaking machine! Add to that my love of cocktails and fine spirits, and I have a serious addiction to blending booze with dessert. The best part is creating new recipes, trying new flavors, and seeing what works well together.

Two scoops of Boozy Brazilian Chocolate Truffle Ice Cream drizzled with homemade hot fudge sauce? A dish of Chocolate Frangelico Gelato dotted with toasted hazelnuts? An extra-thick vanilla shake fragrant with maple and bourbon? Miniature Molasses and Ginger Brandy Ice Cream Sandwiches? Yes, please!

Adding alcohol to ice cream and her chilly cousins is one of those great acts of culinary alchemy. The result is one part dessert, one part cocktail. The trick is getting the proportions just right. Too much alcohol and your ice cream wont freeze. Too little, and your flavor can fall flat.

This book is your guide to making frozen desserts spiked with your favorite liquors. Well cover all the basicswith a boozy twist.

Is chocolate ice cream your favorite? Lets deepen the flavor with a little chocolate liqueur and a shot of espresso vodka. How about that blackberry smoothie you get at the gym? Blend in some Limoncello and serve it in champagne flutes at your next movie night, topped with a splash of Prosecco.

Well make liqueur-infused sorbets, granitas, and frozen ice popsnot to mention milkshakes and frozen cocktails. Youll also find a handful of treats and toppings at the end to round out the dessert extravaganza. (Hello, Frozen Kahlua Cheesecake!)

Never made ice cream before? Its really no sweat. Theres (practically) nothing to it. Youll be a pro in no time. You just need to learn a few basic techniques, like how to make a custard without curdling it, what ingredients are better suited for sorbets than ice cream, and what to use if you dont have a spiffy, cherry-red ice cream machine. The most important thing to remember is this: Cook with all your senses. Including common sense. In my kitchen, recipes are a guideline. How firm or loose is up to you.

Squeeze your produce. (Is it ripe?) Taste absolutely everything, from those peaches (are they bursting with flavor?) to that mint extract (how strong is it, anyway?). Trust your taste buds, and dont be afraid to substitute or improvise if you hit a few bumps. Nibble on that licorice. (Is it a little on the hard side? Cut it into extra-small pieces.) Look at your finished product. (Is the color appealing? Would it be happier with a sauce or a handful of nuts mixed in for texture?)

If you like it, chances are your guests will, too. And if a recipe sounds great, but includes one ingredient you cant stand, dont be afraid to find a substitution and alter a recipe to suit your tastes. (Love spicy, spiked coffee but hate the idea of tequila in the Mexican Coffee Sorbet? Try substituting Kahlua or coffee brandy.)

So, whats better? A big bowl of creamy, luscious ice cream or a tall, frozen cocktail? Put them together in an epic act of culinary alchemy and a third super treat emerges: The Booze-Infused Frozen Dessert.

Welcome to Slushed!