Molly Moon's Homemade Ice Cream : Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients

"When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!"-- Provided by publisher Title Page......Page 3 Copyright......Page 4 Dedication......Page 6 Contents......Page 8 Recipe List......Page 11 Thank-Yous......Page 17 Introduction......Page 21 Sustainable Ice Cream: What Does That Mean?......Page 32 What You Need to Get Started......Page 44 Spring......Page 58 Honey Lavender Ice Cream......Page 60 Carrot Cake Ice Cream......Page 64 Salt Licorice Ice Cream......Page 68 “Scout” Mint Ice Cream......Page 72 Thai Tea Ice Cream......Page 76 Blueberry Goat’s Milk Frozen Yogurt......Page 81 Strawberry Rhubarb Sorbet......Page 87 Lavender Lemonade Sorbet......Page 90 Baby Beet Sorbet......Page 96 Lemon Curd......Page 102 Cajeta......Page 105 Bee Pollen Sugar......Page 109 Rhubarb Rose Compote......Page 112 How to Make an Ice Cream Cake......Page 114 Summer......Page 120 Ginger Ice Cream......Page 122 Strawberry Ice Cream......Page 126 Cherry Chocolate Chunk Ice Cream......Page 135 Ice Cream Sandwiches......Page 139 Blackberry Sage Ice Cream......Page 148 Make a Shake!......Page 153 Peach Sorbet......Page 155 Raspberry Mint Sorbet......Page 158 Tomato Basil Sorbet......Page 163 Cucumber Mint Sorbet......Page 167 Watermelon Sorbet......Page 170 Cold Chocolate Sauce......Page 175 Raspberry Coulis......Page 177 Butterscotch Sauce......Page 179 Grilled Stone Fruit......Page 182 Crispy Nut Cobbler-Top Crumble......Page 185 Corn Syrup Substitute......Page 188 Fall......Page 191 Pumpkin Clove Ice Cream......Page 193 Cinnamon Ice Cream......Page 197 Maple Walnut Ice Cream......Page 200 Baracky Road Ice Cream......Page 202 Homemade Marshmallows......Page 206 Cheese Ice Cream......Page 210 Fig Ice Cream......Page 213 The Joy of Pie and Ice Cream......Page 218 Pear Sorbet......Page 220 Cranberry Sorbet......Page 223 Spiced Cider Sorbet......Page 226 Apple Pie Topping......Page 230 Pepita Brittle......Page 233 Vanilla Bean Caramel......Page 236 Candied Hazelnuts......Page 239 Winter......Page 243 Cardamom Ice Cream......Page 245 Meyer Lemon Ice Cream......Page 249 Maple Bacon Ice Cream......Page 253 Candied Bacon......Page 256 Mexican Chocolate Ice Cream......Page 259 Olive Oil and Toasted Pine Nut Ice Cream......Page 265 You Put the Lime in the Coconut!......Page 269 Chocolate Coconut Milk Ice Cream......Page 273 Kiwi Sorbet......Page 276 Meyer Lemon Sorbet......Page 279 Mulled Wine Sorbet......Page 282 Blood Orange Sorbet......Page 287 Spiked Whipped Cream......Page 291 Spiced Honey......Page 293 Deep, Dark Hot Fudge......Page 295 Blood Orange Marmalade......Page 299 Port Reduction......Page 302 Always......Page 304 Vanilla Bean Ice Cream......Page 305 Melted Chocolate Ice Cream......Page 308 Cappuccino Ice Cream......Page 311 Salted Caramel Ice Cream......Page 315 About the Authors......Page 321 Learn how to make seasonal, gourmet-quality ice cream—right at home and with everyday ingredients from your local market Artisanal ice cream is all the rage—and Molly Moon owns the greater Seattle ice cream market with delicious offerings and a creative community-building business ethic When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon Appétit and Travel + Leisure hailing Molly Moon's Ice Cream shops as some of the best in the United States. And now, you can make Molly's delicious ice creams, sorbets, and toppings at home! Arranged in the book by season—with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising—you will find recipes for most flavors imaginable and even those a little unimaginable. A sampling of these lip-smacking ice-cream treats includes: • Honey Lavender Ice Cream • Rhubarb Rose Compote • Raspberry Mint Sorbet • Watermelon Sorbet • Crispy Nut Cobbler-Top Crumble • Cinnamon Ice Cream • Maple Walnut Ice Cream • Mexican Chocolate Ice Cream • Chocolate Coconut Milk Ice Cream • Salted Caramel Ice Cream • Cardamom Ice Cream • Cappucino Ice Cream • Vanilla Bean Ice Cream And much more!

When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season—with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising—you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon try a scoop on oatmeal for a special winter breakfast treat!, these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!