PDF Ebook Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients, by Molly Moon Neitzel Christina Spittler
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Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients, by Molly Moon Neitzel Christina Spittler
PDF Ebook Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients, by Molly Moon Neitzel Christina Spittler
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Review
Blackberry Sage Ice Cream? Salted Caramel Ice Cream? Cucumber Mint Sorbet? Welcome to the flavors of this cookbook from the Seattle ice cream parlor owned by Nietzel and where Spittler is head chef. Together, they want to show everyone how easy and fun it is to make tasty gourmet ice cream at home—and they deliver... Beginners will appreciate the simplicity of these recipes while aficionados will be intrigued by the new flavors to try.Library JournalThe most fabulous ice cream ever. Now the most fabulous book ever. Thanks to Molly Moon, DIY ice cream has never been so yummy.425 MagazineLocal ice cream maven Molly Moon Neitzel and pastry chef Christina Spittler take a typically summertime treat into winter, spring and fall with this invitingly illustrated guide revealing secrets from Moon’s famous sweet shop. From honey lavender to maple bacon and the always appropriate chocolate and vanilla varieties, the book offers recipes fit for the most discerning cones, plus a few tips on ice cream cakes, sandwiches and shakes.Seattle MagazineIf ice cream had a fan club, I'd probably be the president. That's why books about ice cream make me salivate like a dog at a bone store. Seattle-based Molly Moon just launched a new drool-worthy book, Molly Moon's Homemade Ice Cream. And, I love how the book is organized by seasons—like Mexican Chocolate ice cream and Blood Orange sort for winter, Blueberry Frozen Yogurt for spring, and Pumpkin Clove ice cream for fall. No matter the season, the book encourages using fresh, local ingredients and experimenting with really fun flavor combinations. Don't these photos make you want to dive right in?Oh Joy! Nietzel’s book captures the stores’ fresh, shop-around-the-corner aesthetic and their focus on simple recipes that showcase quality ingredients. ...The images speak to an underlying commitment to sustainability, to buying local and organic. But at the heart is just good ice cream. The recipes are organized by season. Strawberry-rhubarb and baby-beet sorbets trumpet spring, while in winter, Mexican hot chocolate ice cream or mulled-wine sorbet sound as comforting as a cozy fireside. The flavors sing. In part, that’s because the ice cream is Philadelphia-style, made without the egg yolks that add richness but can also mask subtler flavors. For the home cook, Philadelphia-style also means fewer steps – no stirring a custard base over the stove. The recipes are clear and accessible, most featuring only four or five ingredients. The results are simple and pure. ...this book will make you see ice cream differently.Los Altos Town CrierIn her new book, "Molly Moon's Homemade Ice Cream," Neitzel and her co- author and co-worker Christina Spittler share home versions of the shop's recipes, from ice cream flavors to awesome additions like butterscotch sauce and vanilla bean caramel and candied bacon. Neitzel (who worked a college job making ice cream in Montana) also shares some of her favorite places to source ingredients, advice on ice cream success at home, and some of her business philosophy.The Seattle Times
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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.
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Product details
Hardcover: 144 pages
Publisher: Sasquatch Books (April 13, 2012)
Language: English
ISBN-10: 1570618100
ISBN-13: 978-1570618109
Product Dimensions:
7.5 x 0.6 x 8.8 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
38 customer reviews
Amazon Best Sellers Rank:
#339,830 in Books (See Top 100 in Books)
This is the best ice cream making recipe book! Note that it is for "Philidelphia Style" ice cream (which means no eggs). Excellent and easy recipes...most only take about 15 minutes to prepare (not counting the churn or cool / freeze steps).I also tried the recipes from the ice cream book from the woman in OH -- it was complicated, took a long time and had a lot of weird ingredients including: cream cheese, corn syrup and fillers. Worse yet, it didn't taste nearly as good as these recipes. Must be a MidWest vs. a Pacific NW thing...go with the PNW!
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.So far the watermelon sorbet, cardamom ice cream and thai tea ice cream have become a huge hit among the family and neighbours. I can't wait to try out the fall recipes!
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.
It's hard to describe how elated I am with this cookbook without using some illustrative obscenity. It's amazing. Molly has the best ice cream in the world, and this cookbook + a $60 ice cream maker allowed me to recreate it with almost frightening accuracy--it tastes exactly like it does in the shop, and golly sakes am I proud of myself and happy about it.Also, the book is beautiful inside and out, charmingly laid out by season, with clear and helpful instructions, and the recipes are simple and unfussy (and consequently delicious).
I purchased this book last summer along with a few others (perfect scoop, Jeni's). So far, I have tried three different ice creams from Molly Moon's. First up was Cherry Chocolate Chunk ice cream. Out of the 15 or so home made Ice creams from the various books I have made, this probably got demolished the fastest. And its just my husband and I- I think it was gone in two days. Next up was carrot cake - also excellent. It's pretty rich, but my husband claims its his favorite out of all I've made. And just today i made the scout mint ice cream. it is still setting up, but i did have a few tastes. I think the amount of peppermint extract is too much. I'm hoping it mellows while setting up.All of these were pretty simple to make. In fact directions for most everything in the book seems pretty simple. I cannot see any glaring errors in regards to measurements, etc.. This book does have a mix of recipes from what most people would consider standard (strawberry, vanilla) to more exotic creations (baby beet, tomato basil). I do like having some of these more interesting flavors. While I may not try all of them, its likely I'll try a few as they are so unusual and maybe I'll find a new really good flavor. Also to note, these are not egg based ice creams if that makes a difference to you (at least i don't see any that are).I do like how the book is organized, into seasons. Not that I'll only make something if its listed in the season it is, but because some of the flavors use fresh seasonal ingredients. So the cherry chunk was made in summer when cherries were in season here. Along with recipes you get some nice pictures, some back story, and a few other tidbits here and there.Overall I'm pretty pleased with this book. It does make a nice addition to my cookbook collection. One final note, I think I saw someone comment somewhere that none of the Ice creams are low fat... Uh we're making ice cream here people, not salad...Happy Churning All
I always need egg-free ice cream recipes b/c my 5 yr old granddaughter is allergic to dairy, peanuts, and eggs. It is so much simpler to make this kind of ice cream regardless, no hot stove to be laboring over cooking egg custards in the heat of summer. Faster too. These easy recipes are, for me, a Godsend. There are even tips on subbing in non-dairy, which I also need to do at times. Included are toppings, sauces, and even 'pepita' brittle which I made for us and again with allergy-safe sunflower seeds for my g'daughter. Although I am not adventurous enough to jump out of a plane and skydive or go bungee jumping, I am willing to try unusual foods and flavors at least once b/4 deciding I don't like it. I tried the Baby Beet Sorbet and it is good but mostly "interesting" :). The texture was perfect. I don't love it, but others might. I had a family taste-test b/4 telling them what it was so they could guess; I got every answer except beets. I hate wasting food, so this recipe helped me use up that lone beet sitting in my fridge while exploring a new ice cream flavor. It's also a great way to get good nutrition into little ones, they won't be the wiser; so if you have a child that is not a good eater as so many aren't, here's your chance to give them their veggies in a dessert.There are many pics to go with the recipes. Tagged to try are sev'l sorbets: Raspberry mint, lemon, kiwi, watermelon, spiced cider, blood orange, pear, peach, etc.. You can easily alter one of these recipes with other fruits, as I intend to do with mangos. I am hoping to try the Salted Caramel Ice Cream next.
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