Review by Booklist Review
The ice-cream truck with its jingling bells summons up fond memories of summer days and prepackaged ice-cream bars. In present-day big cities, the ice-cream vendor has become part of the ever-growing food-truck phenomenon. Van Leeuwen's ice-cream trucks have already conquered New York City with their frozen product meticulously churned from carefully sourced ingredients, promising nothing artificial, no binders, and no industrial emulsifiers. Uncommon flavors intrigue: tarragon, olive oil, and stout, to cite but a few. Vegans may sample ice creams based on coconut and cashew milks. Uncomplicated sorbets simply freeze fruit puree and sugar together. Aficionados of ice-cream sandwiches can bake their own graham crackers. This entrepreneurial company has expanded its trucks to the West Coast and may even go nationwide. Until then, anyone with an ice-cream maker can follow the instructions here to reproduce these gelid treats at home.--Knoblauch, Mark Copyright 2015 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
In this cookbook, the founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream-classic flavors your grandmother would recognize-simply made with no additives and the best ingredients possible. In 76 recipes, the authors lay out the blueprints for their frozen treats, including a detailed formula for custard that illuminates the science of ice cream making-a building block for all of the recipes to follow. Their flavors run the gamut: quintessential comforts (milk chocolate, mint chip), modern classics (Earl Grey tea), and global creations that may one day be part of the ice cream pantheon (sticky black rice, kaffir lime leaf). The Van Leeuwens also have an outrageous amount of fun swirling in nuts, cookies, and fruit for some truly delectable combinations: orange blossom water ice cream with pistachio shortbread; curried nuts with salted caramel swirl ice cream. The dairy-free need not fret, for the book features ice cream made with cashew milk (peanut butter chocolate), as well as a fresh take on fruit ices (lime, ginger and lemongrass sorbet; watermelon granita). (June) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Brooklyn-based ice cream makers Ben Van Leeuwen, Pete Van Leeuwen, and O'Neill here trace their journey from developing their signature products to their first truck's outing in 2008 to the multiple brick and mortar locations they have today. They provide information about such topics as what an emulsion is and how to make a great custard every time, but the recipes are the stars of the book. More than 50 recipes for dairy-based ice creams, including traditional pistachio, strawberry, and espresso, as well as creative variations such as sticky black rice, sour cream with blueberry swirl, and rose water-cardamom are featured. Nine recipes for their cashew milk-based vegan ice creams are offered in popular salted caramel and peanut butter chocolate chip, while the chapter on sorbet, frozen yogurt, and granita highlight cantaloupe sorbet and espresso granita. A chapter on toppings, sides, and mix-ins includes hot fudge sauce, almond-cocoa nib brittle, and homemade marshmallows, plus a roundup of ideas for egg whites, including macaroons, pavlova, and angel food cake. VERDICT This engagingly written cookbook is a recommended purchase for all libraries.-Stephanie Klose, Library Journal © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
