Ice Cream Recipes for Hot Summer

ice cream recipes for summer

Too hot to turn on the oven? No problem! Try making ice cream. Keep cool and reward yourself with some delicious homemade ice cream this summer.  According to the International Dairy Foods Association, “The average American eats roughly 20 pounds of ice cream each year, or about 4 gallons. As the summer reaches peak temperatures in July, Americans celebrate National Ice Cream Month as a way to cool off and enjoy the nation’s favorite frozen treat with friends and family.” Below is a list of books with ice cream recipes for you to enjoy. Rose’s Ice Cream Bliss by Rose Levy Beranbaum With Rose’s easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to “temper” them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Ice Cream and Frozen Desserts by Peggy Fallon Features a flavorful compendium of homemade frozen desserts, offers step-by-step instructions on how to use every type of ice cream machine on the market and includes tempting recipes for ice cream, gelato, and sorbet treats. Gelupo Gelato : A Delectable Palette of Ice Cream Recipes by Jacob Kenedy Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky here are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavors. No-Churn Ice Cream : Over 100 Simply Delicious No-Machine Frozen Treats by Leslie Bilderback    Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results. Pie academy : master the perfect crust and 255 amazing fillings, with fruits, nuts, creams, custards, ice cream, and more : expert techniques for making fabulous pies from scratch. Easy No-Churn Ice Cream : The “No Equipment Necessary” Guide to Standout Homemade Ice Cream by Heather Templeton Indulgent, Melt-In-Your-Mouth Ice Cream–No Machine Needed! It’s easier than ever to make decadent, delicious ice cream without any extra equipment, thanks to Heather Templeton’s incredible no-churn technique. In this must-have collection, Heather of Heather’s Home Bakery is here to help you make incredible flavors of your own homemade ice cream–no ice cream machine necessary!  The Perfect Scoop : 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments by David Lebovitz A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. Ciao Bella Book of Gelato and Sorbetto by F. W Pearce The magic of this book is that once you learn how to make just one easy custard or simple syrup base, you can dream up an infinite number of flavors. In addition to being able to re-create Ciao Bella’s award-winning favorites, like Key Lime with Graham Cracker Gelato or Hazelnut Biscotti Gelato, you’ll be able to invent your own combina­tions and mix and match more than 100 unbeliev­ably indulgent frozen desserts. Pie Academy : Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More by Ken Haedrich Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings.  500 Ice Creams, Sorbets & Gelatos : The Only Ice Cream Compendium You’ll Ever Need by Alex Barker With this single book, learn everything you need to know about making frozen treats and delights. The 500 fabulous, easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos; as well as elegant water ices and granitas, show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and incredible edibles for the health- and calorie-conscious. The Unofficial Disney Parks EPCOT Cookbook : From School Bread in Norway to Macaron Ice Cream Sandwiches in France, 100 EPCOT-Inspired Recipes for Eating and Drinking Around the World by Ashley Craft EPCOT arguably has the best food at the Disney Parks, in part due to the international variety of flavors. Now you can bring the delicious snacks, meals, and drinks straight to your own kitchen! Craft helps you re-create your favorite bites and drinks in the comfort of your own kitchen, whether you’re a frequent EPCOT visitor, or just want to taste the magic from around the world. Each recipe has insider Disney information about the park-inspired dish. Sweet Enough by Alison Roman A simple, stylish cookbook full of desserts that come together faster than you can eat them–from the New York Times bestselling author of Dining In and Nothing Fancy. Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name–The Cookie, The Pasta, The Lemon Cake–she was a restaurant pastry