Frozen Delights: The Ultimate Ice cream Cookbook

By Celine Claire

Indulge in a frosty paradise with "Frozen Delights: The Ultimate Ice Cream Cookbook." Dive into a world of creamy concoctions, tantalizing flavors, and irresistible frozen treats that will leave you craving for more. From classic favorites to innovative creations, this mouthwatering collection of recipes will take you on an unforgettable journey through the realm of frozen delights. Whether you're a novice or a seasoned ice cream enthusiast, this cookbook is your passport to unlocking the secrets of homemade frozen bliss. Get ready to savor the sweetness and chill out with the ultimate guide to frozen perfection.

• Language: English
• Publisher: Publishdrive
• Release date: Feb 7, 2024

Book preview

BOOK TITLE: Frozen Delights: The Ultimate Ice Cream Cookbook

AUTHOR NAME: CELINE CLAIRE

TABLE OF CONTENTS

Introduction

Chapter One; Classic Creations

Chapter Two; Exquisite Fruit Infusions

Chapter Three; Decadent Chocolate Concotions

Chapter Four; Unique and Unexpected Flavours

Chapter Five; Dairy-Free and Vegan Options

Chapter Six; Boozy Frozen Treats

Chapter Seven; Fun and Creative Toppings

Introduction:

Welcome to Frozen Delights, the ultimate ice cream cookbook that will take you on a delightful journey of frozen treats. Whether you're a seasoned ice cream enthusiast or just starting your frozen dessert adventures, this cookbook is filled with mouthwatering recipes that will satisfy all your cravings. From classic flavors to innovative creations, get ready to indulge in a world of frozen delights that will leave you wanting more. So grab your scoop and let's dive into the wonderful world of homemade ice cream!

Chapter One: Classic Creations

Recipe; Vanilla Bean Dream Ice cream

Ingredients:

- 2 cups heavy cream

- 1 cup whole milk

- 3/4 cup granulated sugar

- 1 vanilla bean

- 4 large egg yolks

- 1 teaspoon pure vanilla extract

Instructions:

1, In a medium saucepan, combine the heavy cream and whole milk over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent scorching.

2. While the cream and milk mixture is heating, split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds from the pod.

3. Add the vanilla seeds and the empty pod to the cream and milk mixture. Stir to incorporate the seeds throughout the liquid.

4. In a separate mixing bowl, whisk together the granulated sugar and egg yolks until they become thick and pale in color.

5. Slowly pour the hot cream and milk mixture into the egg yolk mixture, whisking continuously to avoid curdling the eggs.

6. Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.

7. Remove the saucepan from the heat and discard the vanilla pod. Stir in the pure vanilla extract.

8. Allow the mixture to cool for a few minutes before covering it and placing it in the refrigerator. Chill the mixture for at least 4 hours or overnight.

9. Once thoroughly chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

10. Transfer