Rose’s Ice Cream Bliss

“The sweet that I love most to eat is frozen, not baked... and that is why I have written this book,” writes Beranbaum (The Cake Bible) in this thoroughly satisfying volume. In addition to basic ice cream flavors, she provides recipes for unique ones such as dark brown sugar with black pepper, royal velvet lavender, and even Thai corn. Her instructions are detailed and easy to follow, and she incorporates plenty of indispensable tips and tricks: for instance, she explains the importance of glucose in ice cream recipes (to diminish ice crystals) and provides a simple hack for it: microwaving corn syrup. In other instances, when flavor ingredients are higher in moisture content, such as peach or mango, she recommends adding cornstarch to minimize crystallization. The final chapter contains recipes for add-ins and toppings, such as candied orange peel, chocolate cold snap topping (she recommends using coconut oil to create the hard shell coating), and fudgy chocolate sandwich cookies (she likes to pair them with cherry vanilla, caramel, or hazelnut ice cream). Serious ice cream makers will want to add this to the shelf. (July)