Ice Cream Adventures: More Than 100 Deliciously Different Recipes: A Cookbook - Hardcover

Ferrari, Stef

Hardcover

ISBN 10: 1623366720 ISBN 13: 9781623366728

Publisher: Rodale Books, 2016

Synopsis

If Willy Wonka made ice cream instead of chocolate, it would look a lot like the concoctions ice cream innovator and craft-beer maven Stef Ferrari dreams up—twisted, curious, fun, and radically unique. With inspired flavors like Sage Chocolate Chip, Sriracha Popcorn, and Indian Pale Ale, Ferrari’s theory is that almost everything can be turned into ice cream. She has taken the flavors of her favorite ales, cocktails, and meals, and used them to inspire new ice creams, as well as cakes, cookies, shakes, and more. This is not the dessert of your childhood.

Featuring more than 70 recipes for ice cream, toppings, and other pairings, Ice Cream Adventures is the essential cookbook for ice cream lovers, adventurous home cooks, and foodies. Each recipe starts with an easy to make base, and Ferrari teaches you how to layer the flavors to create something deliciously different and totally unique.

About this title

About the Author:

Stef Ferrari is a food writer, ice cream entrepreneur, and pastry consultant specializing in flavor design. she is the founder and creator of Hay Rosie Craft Ice Creams and is acting senior editor at Life & Thyme Magazine and In Good Spirits. Ferrari is also a certified cicerone and craft beer educator. Her work has been featured on the Food Network, The Cooking Channel, Food52, and Serious Eats.

Excerpt. © Reprinted by permission. All rights reserved.:

CHAPTER 1

PARTNERS IN CREAM

We all need a little help from our friends. This first section explores the accoutrements that play supporting roles in each sweet success. Some will find their way into the following ice creams as inclusions or variegates or into alternate creations in this book. Others simply stand alone, hoping to land starring roles of their own.

Once you've harnessed your own inspirations, you can use this section to mix and match, improvise, and improve upon recipes to make them your own. Each of these recipes is a building block, a foundation on which future frozen dreams are to be divined.
SEA-SALTED CHOCOLATE-COVERED PECAN TOFFEE

MAKES 6 CUPS

Don't make this stuff. Seriously. Don't do it.

And there. Now you can't say I didn't warn you. It is astounding how quickly the simple act of executing this recipe can deteriorate into a showdown with your own willpower. A quality-control sample turns into a quick snack. A handful invariably becomes a bucketful. There's just no way to resist something that has it all: It's crunchy, salty, sweet, chocolaty, and nutty.

I recommend a 75% dark chocolate, which is important to balance the significant sweetness natural to toffee. The acidity and slight bite from a high-quality chocolate provide the relief your palate needs to reset, and the crunchy salt elevates the entire affair.

2 cups coarsely chopped pecans
1 cup unsalted butter
2 cups sugar
1 1/2 cups chopped 75% dark chocolate
Flaked sea salt (such as Maldon), for sprinkling

1. On a baking sheet lined with parchment paper, spread the pecans.

2. In a small saucepan over medium-high heat, cook the butter and sugar together until they register 300°F on a candy thermometer.

3. Working quickly (and carefully!), pour the hot sugar mixture over the pecans.

4. While the mixture is still hot, use an offset spatula to spread the chocolate evenly over it and allow the chocolate to melt. Sprinkle liberally with the flaked sea salt.

5. Allow to cool completely, then chop the toffee into bite-size pieces.

MEET ITS MATCH Apart from drowning this stuff in ice cream or simply introducing palmfuls to your face, I also like to package it up and parcel it out during the holidays to well-deserving parties. My family has come to expect a tiny burlap sack loaded with toffee to be attached to their Christmas gifts--and in some cases, it just may preclude the need for a larger present altogether!


CHOCOLATE SNAPS

MAKES 1 1/2 CUPS

Chocolate chips are classic, of course--perhaps even ice cream's oldest friend. But the store-bought cookie-destined kind aren't necessarily intended to swim in subzero situations. When standard chips are frozen in ice cream, they can become extremely hard and, thus, relatively flavorless. That's not to mention the danger they pose to dental work.

This preparation makes the chocolate pieces less like chips and more like a snap; hence the name. They're thin and ever so malleable, maintaining a bit of initial resistance but then evanescing when introduced to body temperature. Because they melt in your mouth, the chocolate flavor blooms on the palate in a big way, contrary to the effect of their tasteless, drop- shaped cousins.

4 ounces 70% or higher dark chocolate, finely chopped
1 1/2 tablespoons canola oil (or coconut oil, but it will contribute a coconut flavor)

1. Line a baking sheet with parchment paper.

2. In a double boiler over medium-high heat, combine the chocolate and oil. Stir regularly until the chocolate is melted. Pour over the parchment-lined baking sheet and spread evenly with a heatproof spatula.

3. Allow the mixture to cool completely and set. Once set, break into bite- size pieces and store in an airtight container until ready to use.

4. Refrigerate the snaps, as they will be more susceptible to melt at room temperature once tempered.

MEET ITS MATCH These are used specifically for Sage Chocolate Chip Ice Cream (page 58) and Roasted Cherry Chocolate Snap Ice Cream (page 86), but they're a welcome addition to any recipe you might want to choco-fy.

MALTED SALTED TOFFEE

MAKES 3 CUPS

Salty, malty, and wonderful. Originally developed for Bananas Ferrari Ice Cream (page 62), this is a versatile inclusion or topping that can add a little texture and depth to any inspired flavor.

1/2 cup butter
1 cup sugar
2 tablespoons water
2 tablespoons malted milk powder
1 teaspoon flaked sea salt

1. Line a baking sheet with parchment paper.

2. In a medium heavy-bottomed saucepan, combine the butter, sugar, water, and malted milk powder.

3. Cook over medium-high heat until the mixture registers 290°F on a candy thermometer. Working quickly, spread over the parchment-lined baking sheet. Sprinkle liberally with the flaked sea salt.

4. Allow to cool completely, then chop (or crack) the toffee into bite-size pieces. Store in an airtight container for up to 1 week.

MEET ITS MATCH Churn some chunks into your Chocolate Sorbet (page 65), or top your favorite butterscotch pudding recipe with this toffee for a crunchy counterpoint.
ROCKY ROAD TRIP

SOUTHERN CALIFORNIA

GELATERIA ULI

In the historic Spring Arcade Building in downtown Los Angeles, Gelateria Uli is creating some of the best genuinely handcrafted gelato in the country with the sharpness and attention to scientific detail that can only be explained by owner Uli Nasibova's background in the finance world.

Often inspired by impeccable California produce, flavors rotate regularly, and on any given day you can spot Uli herself hard at work through the picture window that provides a glimpse into her workspace. Give her a wave before grabbing yourself an affogato and enjoying her meticulous and deftly designed signatures.

WHAT I'M HAVING: The Horchata Gelato is an absolute killer, so two sizeable scoops, plus whatever inventive sorbet Uli has come up with for the season.

MEET ITS MATCH Serve as an accoutrement for a cheese plate, layer into a yogurt parfait with granola, or stir into mashed potatoes for an impressive dinner party introduction.


COFFEE CARAMEL SAUCE

MAKES 1 1/2 CUPS

The world really loves its caramel macchiatos. And while I prefer the more traditional espresso-centric drink with just a dollop of steamed milk, it's undeniable that there is still a time and place for our caffeinated cravings to make caramel's acquaintance.

1 cup organic cane sugar
1 cup dark muscovado sugar
1 cup brewed coffee
2 vanilla beans
1 teaspoon flaked sea salt

1. Prepare an ice bath in which to transfer your finished product by filling a large glass bowl with ice.

2. In a medium, light-colored saucepan (this will allow you to keep a good eye on the changing color of the caramel) over medium heat, combine the sugars and coffee.

3. Cook for 5 to 7 minutes, or until the sugars are dissolved and the mixture is smooth. Be sure the sugars are completely dissolved before the mixture comes to a boil. This will ensure that the caramel is creamy and avoids becoming gritty.

4. Continue to cook until the mixture is smoking slightly and quite dark. Remove from the heat and carefully stir in the vanilla beans and salt.

5. Shock the caramel by pouring it into a storage vessel set over your ice bath to stop the cooking. (I typically use a glass Pyrex-type bowl with a cover.) Allow the sauce to cool completely and store in an airtight container.

MEET ITS MATCH Drizzle over cakes or cupcakes, swirl into Oatmeal Cinnamon Ice Cream (page 97) or Chocolate Sorbet (page 65), or whip into buttercream frosting. Or combine with 1/2 teaspoon of ground red pepper and spoon over aggressively seared and salted steaks.

About this edition

• Publisher: Rodale Books
• Publication date: 2016
• ISBN 10: 1623366720
• ISBN 13: 9781623366728
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224