Synopses & Reviews
When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season — with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising — you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!
Synopsis
A Seattle-famous ice cream connoisseur shares the scoop on how to make seasonal, gourmet-quality ice cream using ingredients found at your local market When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon App tit and Travel + Leisure hailing Molly Moon's Ice Cream shops as some of the best in the United States. And now, you can make Molly's delicious ice creams, sorbets, and toppings at home
Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat ), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat
Synopsis
The most fabulous ice cream ever. Now the most fabulous book ever. Thanks to Molly Moon, DIY ice cream has never been so yummy.
--425 Magazine Make your own ice cream Here are recipes from beloved ice cream shop Molly Moon's to make seasonal, gourmet-quality ice cream using ingredients found at your local market
When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon App tit and Travel + Leisure hailing Molly Moon's Ice Cream shops as some of the best in the United States. And now, you can make Molly's delicious ice creams, sorbets, and toppings at home
Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable.
A sampling of these lip-smacking ice-cream treats includes:
- Honey Lavender Ice Cream
- Rhubarb Rose Compote
- Raspberry Mint Sorbet
- Watermelon Sorbet
- Crispy Nut Cobbler-Top Crumble
- Cinnamon Ice Cream
- Maple Walnut Ice Cream
- Mexican Chocolate Ice Cream
- Chocolate Coconut Milk Ice Cream
- Salted Caramel Ice Cream
- Cardamom Ice Cream
- Cappucino Ice Cream
- Vanilla Bean Ice Cream
and more
Synopsis
Make your own ice cream Here are recipes from beloved ice cream shop Molly Moon's to make seasonal, gourmet-quality ice cream using ingredients found at your local market
The most fabulous ice cream ever. Now the most fabulous book ever. Thanks to Molly Moon, DIY ice cream has never been so yummy.
--425 Magazine When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon App tit and Travel + Leisure hailing Molly Moon's Ice Cream shops as some of the best in the United States. And now, you can make Molly's delicious ice creams, sorbets, and toppings at home
Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable.
A sampling of these lip-smacking ice-cream treats includes:
- Honey Lavender Ice Cream
- Rhubarb Rose Compote
- Raspberry Mint Sorbet
- Watermelon Sorbet
- Crispy Nut Cobbler-Top Crumble
- Cinnamon Ice Cream
- Maple Walnut Ice Cream
- Mexican Chocolate Ice Cream
- Chocolate Coconut Milk Ice Cream
- Salted Caramel Ice Cream
- Cardamom Ice Cream
- Cappucino Ice Cream
- Vanilla Bean Ice Cream
and more
Synopsis
Learn how to make seasonal, gourmet-quality ice cream--right at home and with everyday ingredients from your local market Artisanal ice cream is all the rage--and Molly Moon owns the greater Seattle ice cream market with delicious offerings and a creative community-building business ethic When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon App tit and Travel + Leisure hailing Molly Moon's Ice Cream shops as some of the best in the United States. And now, you can make Molly's delicious ice creams, sorbets, and toppings at home
Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable.
A sampling of these lip-smacking ice-cream treats includes:
- Honey Lavender Ice Cream
- Rhubarb Rose Compote
- Raspberry Mint Sorbet
- Watermelon Sorbet
- Crispy Nut Cobbler-Top Crumble
- Cinnamon Ice Cream
- Maple Walnut Ice Cream
- Mexican Chocolate Ice Cream
- Chocolate Coconut Milk Ice Cream
- Salted Caramel Ice Cream
- Cardamom Ice Cream
- Cappucino Ice Cream
- Vanilla Bean Ice Cream
And much more
Video
https://www.youtube.com/watch?v=l92E_6f-Ybg&feature=plcp
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.