andrew's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Williams-Sonoma Mastering: Frozen Desserts
By Melanie Barnard
Free Press - 2006
Mint-Chocolate Chip : page 62
As my wife said after tasting this the first time, "it's like mint-chocolate chip ice cream, only better". It makes commercial versions seem like, well, imitations of the real thing. Yes, this recipe is the Platonic ideal.
There's nothing I'd change in the recipe - I used a cup of fresh peppermint leaves which were growing in our ditch and I steeped them for a nice long time in the cream mixture before making the custard. I used melted semisweet chocolate, drizzled in at the end of the churning process.
Both of my children said this was the best ice cream they'd ever tasted, and it's got to be in my top five (and this includes gelato from all over Italy too).
useful (2)
Philadelphia-Style Vanilla Ice Cream : page 66
This is an ideal recipe if you want to make home-made ice cream in a hurry or you don't have any eggs. It's simplicity itself: cream, milk, sugar and vanilla, and nothing else. Since you're using cold milk and cream, it doesn't require the long cooling of a cooked custard ice cream and can be made in one day if you start early enough.
Compared to a classic French vanilla, it lacks depth, but as the recipe says, it's great for cones and other ice-cream based desserts, and as usual with home-made ice creams, you're still better off than buying commercial!
useful (0)