Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients
At the point when Molly Moon Neitzel opened the first of her five boutique frozen yogurt scoop shops in the spring of 2008, it was a moment hit with the people of Seattle. To such an extent that they've been joyfully arranging for a cone or mark dessert from that point forward, and now you can make her heavenly frozen yogurts, sorbets, and fixings at home! Organized in the book via season- - with the attention on utilizing nearby, new foods grown from the ground in mixes that are both recognizable and astounding - you will discover plans for most flavors comprehensible and even those somewhat inconceivable. From youth top choices to cutting edge, grown-up just charge, including the exemplary Vanilla Bean to the extraordinary Cardamom to the brave Balsamic Strawberry and the consoling Maple Bacon (give a scoop a shot cereal for a unique winter breakfast treat!), these frozen yogurts and sorbets are both basic and enjoyable to make. Obviously, they're much increasingly amusing to eat!
About the Author
Molly Moon Neitzel is an expert ice cream eater turned enthusiastic ice cream maker. After a career in the political and music industries, Neitzel gave in to her ice cream obsession in the spring of 2008, opening her first Molly Moon's Homemade Ice Cream shop--a great neighborhood hangout where people could congregate and celebrate their favorite dessert. Neitzel's five Seattle-area scoop shops and signature Molly Moon's blue ice cream truck have been been hailed as one of the best in the United States by Bon Appétit, Sunset, Food & Wine, and Travel + Leisure magazines. Neitzel lives in Seattle with her lovable Frenchton pup, Parker Posey (featured in the company logo), and her even more lovable husband, Zack.
Following an environmental studies degree at the University of Washington, Christina Spittler dove in to studying pastry at the Seattle Culinary Academy. Her environmental ethic, passion for all things edible, and her culinary expertise led the Northern California native to the pastry kitchens at Seattle's Earth and Ocean and Rover's. She is head chef at Molly Moon's Homemade Ice Cream and also the author of the humorous food blog Be Coolinary. The author lives in Seattle, WA.
I am in love with this book. Ever since it arrived, I have been making ice cream every weekend... and it was perfect for when the hubby got his wisdom teeth out. The doctor recommended ice cream (among other mushy foods) as part of his diet and I simply went to town with these wonderful recipes. A big plus is that these are eggless (or philadelphia style) as the author points out in the introduction. They are simple and easy to make - the instructions are clear and concise. I went from someone who has NEVER made ice cream at home to making it every weekend - and all thanks to this book. -Saya
It's hard to describe how elated I am with this cookbook without using some illustrative obscenity. It's amazing. Molly has the best ice cream in the world, and this cookbook + a $60 ice cream maker allowed me to recreate it with almost frightening accuracy--it tastes exactly like it does in the shop, and golly sakes am I proud of myself and happy about it. -Rebecca
The most important thing I can say is, when you follow the recipes, the ice cream turns out and it is just like what you get at Molly Moon's. I purchased this as a gift for my wife after leaving the Seattle area. She was feeling the loss of Molly Moon in her life acutely. This helped to stem that pain. We have made a few batches of ice cream and each has come out great. There are also a very charitable number of accoutrements included. -Magilla