Frozen Desserts: More than 60 recipes & ideas for scoops, shakes, slushes, sundaes, sandwiches, special-occasion treats & more from your home kitchen (Williams-Sonoma)
Format: PDF / Kindle (mobi) / ePub
Frozen Desserts includes ideas for scoops, shakes, slushes, sundaes, sandwiches, special-occasion treats and more. Whether you’re rediscovering a classic or testing a modern favorite, your home kitchen turned ice cream parlor will be churning out frozen greatness.
With purchased substitutes and made-from-scratch recipes, these sweets can be adjusted to fit any schedule. Throughout the book you’ll also find tips for serving, storing and personalizing your desserts.
handheld mixer, just until the cream begins to hold a very soft (drooping) peak when you stop the mixer and lift the whip, 2–3 minutes. 3 Sprinkle the confectioners’ sugar over the whipped cream and add the vanilla. Continue to beat on medium-high speed until the cream holds firm peaks that stay upright with only a slight droop when the whip is lifted, 1–2 minutes more. 4 Use a large spoon to dollop the whipped cream on ice cream or other desserts. For a more decorative look, pipe the cream
away. TIP To make the amaretti crumbs, crumble the cookies into a food processor and process until finely ground. butter cake This is an all-purpose cake recipe that can be used to create a variety of frozen desserts. Use it for the Chocolate Chip Ice Cream Cake (see recipe), or accompany slices with scoops of your favorite ice cream. � cup (4 oz/125 g) unsalted butter, at room temperature, plus more for greasing All-purpose flour for dusting 1¼ cups (5 oz/155 g) plus 2 tablespoons cake
plastic wrap directly onto the surface of the custard and on top of the bowl. Refrigerate for 3–24 hours. 6 Prepare an ice cream maker with at least a 1-qt (1-l) capacity according to the manufacturer’s directions. Pour the custard into the ice cream maker and churn until the custard reaches the consistency of thick whipped cream. During the last 1–2 minutes of churning, add the reserved berries and continue to churn just until incorporated. Transfer to a plastic freezer container, cover
separate small bowls. 2 In a saucepan, combine the milk, � cup (6 fl oz/180 ml) of the cream, and the � cup (4 oz/125 g) sugar. In a bowl, whisk together the egg yolks and the remaining � cup (2 fl oz/60 ml) cream until well blended. 3 Place the saucepan over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges and the sugar dissolves, 4–5 minutes. Do not allow to come to a boil. Remove from the heat. Whisk the egg yolk mixture while slowly
brandy (optional) MAKES ABOUT 1 QT (1 L) 1 In a saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring frequently with a wooden spoon, until bubbles form around the edges, 4–5 minutes. Do not allow to come to a boil. Remove from heat and let stand for 20 minutes to steep. 2 In a bowl, whisk together the egg yolks and sugar until well blended. Return the saucepan to medium heat and cook, stirring frequently, until bubbles form around the edges, 2–4 minutes.