Ample Hills Creamery by Brian Smith & Jackie Cuscuna with Lauren Kaelin
The angle: Curious or blissful, nutty or nostalgic, heartbroken or a bit tipsy — you pick your mood and Ample Hills has an ice cream to match.
Recipes for right now: Sweet as Honey, Vegan Coconut Fudge, Strawberries and Cream, Bananamon, Butter Pecan Brittle, Peanut Butter Munchies, Mexican Hot Chocolate, Salted Crack Caramel, Ooey Gooey Butter Cake
Who would enjoy this book? Ice cream lovers knee-height and tall-sized, young or old.
• Who wrote it: Brian Smith & Jackie Cuscuna with Lauren Kaelin
• Who published it: Stewart, Tabori & Chang
• Other highlights: Three cheers for ice cream season! Yes, I know we’ve barely had our first warm day of the spring, but still….ice cream season! This cookbook from Ample Hills Creamery is the first ice cream book to cross my desk this year and I couldn’t be happier to have it as motivation. These people at Ample Hills know what’s what.
This cookbook is just a lot of fun — which is basically the same way I feel about ice cream. The recipes are divided by mood, so you get childhood favorites like Bubblegum and Orange Dreamsicle when you’re feeling nostalgic and Cookie au Lait and Mexican Hot Chocolate if you’re feeling sluggish. This whimsical approach totally works for me since my ice cream choices are often less motivated by the temperature outside and more by my quirky cravings.
Most recipes are based off “Walt’s Dream” ice cream base, which includes sugar, skim milk powder, whole milk, heavy cream and egg yolks. There is also a nice variety of dairy-free and vegan recipes throughout the book (Vegan Coconut Fudge, I’m coming for you asap). Beautifully photographed and illustrated, this ice cream book is definitely a must-see for anyone eager for new ice cream inspiration this summer.
Find the book at your local library, independent bookstore, or Amazon: Ample Hills Creamery by Brian Smith & Jackie Cuscuna with Lauren Kaelin
• Visit the author’s website: Ample Hills Creamery
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