Good things. Small packages.
Storey Publishing has a line of books, Storey Basics, created as short, simple and attractive introductions to lifestyle topics, from knitting to beading to cooking. These books are portable, a compact 5” X 7”, and come at a price point of about $9.
This book in the series, How to Make Ice Cream, is a perfectly smooth introduction to ice cream making at home. The book assumes you are an amateur, with no experience, but perhaps with a sweet tooth. A dozen pages takes you through ice cream basics, from making custard to choosing an ice cream maker for you kitchen.
Then it’s off to the recipes, 51 of them, divided into these chapters [with some representative recipes!]:
- Vanilla Chocolate and Coffee
French Style Vanilla Bean [custard base]
American Style Vanilla Bean [Philadelphia style, no custard]
Milk Chocolate Marshmallow Swirl
- Fruit and Nuts
Roasted Fig and Honey
Blackberry Cobbler
Honey Roasted Peanut Butter
- Sugar and Spice
Honey and Vanilla Bean
Cinnamon Spice
Butterscotch
- Gourmet
Dulce de Leche
Salted Caramel
Maple Bacon
Goat Cheese and Honey
- Holiday
Eggnog
Pumpkin Pie
Gingerbread Cookie
There’s a third section to this book with recipes I do have to try: no-churn ice cream made with sweetened condensed milk. Ideas here include Vanilla, Chocolate, and Cherry Garcia. It’s mix and freeze for a quick treat.
So, the question is, for a very basic book, how good are the recipes? They are excellent. I compared the recipes here with those in a couple of other ice cream books, prominent ones with much higher prices. The recipes here are similar with natural variations in the ingredients but with proportions that will work. And the recipes are contemporary. Look at those gourmet ideas, like goat cheese and honey. When a book has both Dolce de Leche and Salted Caramel, it’s a book to put to use.
Here’s how I plan to use this book. At home, of course, looking at those no-churn recipes. But in the coming months, Suzen and I have travel plans for friends and family across the country. We travel and our hosts look forward to our cooking together. This is a brilliant little book to tote along on a trip. Compact, not heavy at all, but quite substantial with an excellent spectrum of recipes. I’m not sure where we will be this Thanksgiving. I do know that dessert will include Pumpkin Pie Ice Cream.
And probably the Gingerbread Cookie for good measure!