WHEN I started
putting together recipes for this book, I wanted to re-create ice creams with
the flavors and textures found in an old-fashioned ice cream parlor—a place
where classic ice creams and traditional toppings held court. There, handwritten
blackboards announced what was made each day, and toppings such as hot fudge,
marshmallow, and butterscotch were commonplace. Lemongrass-ginger sauces and
cassis-cabernet reductions were simply not on the menu.
But I also wanted to create flavors for today’s more adventurous
palates—refreshing flavor combinations that could satisfy even the most
sophisticated among us. So I’ve put together a collection of classic ice cream
flavors, and then customized them with mix-ins and simple substitutions. Each
basic recipe is followed by a list of variations designed to push the idea just
a little, and then some more. You should even feel free to write your own
variations in the margins. After all, you can have your ice cream and eat it,
too.
Download free "The Ultimate Ice Cream Book "
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