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

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 cheerfully arranging for a cone or mark parfait from that point onward, and now you can make her heavenly frozen yogurts, sorbets, and garnishes at home! Orchestrated in the book via season- - with the emphasis on utilizing neighborhood, new foods grown from the ground in mixes that are both natural and astonishing - you will discover plans for most flavors conceivable and even those somewhat impossible. From youth top picks to cutting edge, grown-up just admission, including the exemplary Vanilla Bean to the colorful Cardamom to the audacious Balsamic Strawberry and the encouraging Maple Bacon (give a scoop a shot cereal for an extraordinary winter breakfast treat!), these frozen yogurts and sorbets are both basic and amusing to make. Obviously, they're much more enjoyable 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

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.The biggest challenge is in a home setting it us hard to set the ice cream as a "normal" ice cream, it typically ends up just a tad soft. That's a-ok with me, but my wife likes traditional varieties. For ice cream lovers, or Molly Moon lovers, this is money well spent. -Magila 

I do not have a big enough freezer to use this as often as I would like. There are some gorgeous (but easy to follow) recipes in this book with some unusual flavour combinations. I am looking forward to experimenting! -Melanie Castless 

Download Ebook Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients | 15 Mb | Pages 144 | EPUB | 2012

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