Van Leeuwen Artisan Ice Cream Book
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- 4,99 €
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- 4,99 €
Description de l’éditeur
A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium.
The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available.
Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.
Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.
PUBLISHERS WEEKLY
In this cookbook, the founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream classic flavors your grandmother would recognize simply made with no additives and the best ingredients possible. In 76 recipes, the authors lay out the blueprints for their frozen treats, including a detailed formula for custard that illuminates the science of ice cream making a building block for all of the recipes to follow. Their flavors run the gamut: quintessential comforts (milk chocolate, mint chip), modern classics (Earl Grey tea), and global creations that may one day be part of the ice cream pantheon (sticky black rice, kaffir lime leaf). The Van Leeuwens also have an outrageous amount of fun swirling in nuts, cookies, and fruit for some truly delectable combinations: orange blossom water ice cream with pistachio shortbread; curried nuts with salted caramel swirl ice cream. The dairy-free need not fret, for the book features ice cream made with cashew milk (peanut butter chocolate), as well as a fresh take on fruit ices (lime, ginger and lemongrass sorbet; watermelon granita).