No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats

Find how to make custom made frozen yogurt and different pastries!
In each nation you'll discover individuals eating frozen yogurt on city intersections, in business sectors, and in extravagant eateries. In any case, the quantity of individuals who make it at home is a lot littler. The explanation? Making this sweet treat yourself is somewhat of a torment. Frozen yogurt machines can be costly, cumbersome and difficult to store, or modest and wasteful. Be that as it may, imagine a scenario where you could make your own frozen yogurt at home without the entirety of the whine, for a small amount of the expense of getting it, and with no uncommon gear. No-Churn Ice Cream is a delectable assortment of alternate routes and exemplary culinary strategies that assist you with accomplishing flavorful, high quality outcomes.
Everything you require to make your fast and simple no-stir frozen yogurt are the accompanying basic devices:
- A cooler
- A whisk or electric blender
- A can opener
- A bowl and a freezeable holder, for example, a portion skillet
- A sweet tooth!

Inside you'll discover plans for all the fundamental flavors, in addition to more mind boggling and energizing flavors, for example, Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl. Treat yourself with a wanton Stracciatella gelato or Bananas Foster sorbet, or chill with some Lavender-Almond sherbet. Your flavor varieties are restricted distinctly by your creative mind. Why not add some bacon to that group of chocolate-caramel frozen yogurt? Leslie Bilderback, creator of Mug Cakes, is here to give you how.

About the Author

LESLIE BILDERBACK is a Certified Master Baker and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. She is also the author of eight books in The Complete Idiot's Guide and Everything series. Leslie has been profiled by The New York Times, San Francisco Chronicle, and Culinary Trends Magazine, and was a winner in season three of Food Network's Sweet Genius.

I really enjoy ice cream. But without having an ice cream machine and still wanting to make a decent amount of ice cream on my own, I had been searching around for a bit of a while to find recipes that did not require a machine or to hand churn (whether that be in one of those ice cream balls or in a can). These recipes were exactly what I was looking for. I am very satisfied. A few of them are a bit work intensive, but those are generally the more exotic flavors or those that the extra work could be skipped with substitutions, but brings in more flavor. This book gives a variety of recipes from sorbets to gelatos. A lot of additional ideas are supplied to create variations in the basic recipes. The author really encourages trying new things. Some may not be excited about a few of the recipes (first time I've seen a recipe for tomato-cucumber sorbet), but the variety is large so I don't think anyone who buys this book would be disappointed. There are many recipes I cannot wait to try. Note for those that enjoy almond: With the almond gelato, the effort of essentially making your own almond milk as the recipe will give you instructions for is worthwhile. Store bought almond milk will hardly match what can be made in that almond gelato recipe.The only negative I can mainly offer is that the ice cream and especially the gelato melts pretty quickly. It gets harder, the longer it sits in the freezer so after a few days, you can't really let it sit and thaw for long as the outside will already be turning to soup before you can even scoop the rest of it, but maybe I just need to get a bit better at making it. --Chris

Who knew that making homemade ice cream could be so easy and so much fun. We love this book and have used it to make lots of ice cream. All of the recipes are easy and come together very quickly. Love it. --Grannie

Wonderful, easy recipes for home made ice cream. Quality ingredients do make all the difference - take the time to find vanilla beans or vanilla paste, use organic ingredients if possible. The first batch was a chocolate-chocolate chip that was described as "too" good by my family. The second batch was the strawberry rhubarb which was the perfect desert on the Fourth of July. The last batch we made was a variation on the caramel ice cream - we used dulce de leche which we included in the base and then swirled along with toffee chips into the container before sticking in the refrigerator. I think it was the best dulce de leche ice cream we have ever had. Would highly recommend this book and the recipes for those who have always wondered what it would be like to try their hand at improving on what one finds in the stores. Mmmmm, maybe chocolate, orange, ginger would be good? --bb

No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats