Food52 ice cream and friends 60 recipes & riffs for sorbets, sandwiches, no-churn ice creams and more

This survey of frozen desserts from the editors of Food52.com brims with ice creams, sorbets, semifreddos, popsicles, snow cones, and other delights. Impressive in its variety, the book blends all-new and reader-contributed recipes, including: saltine cracker-brownie ice cream sandwich, lemongrass chile ginger ice cream, and cherry sorbet with lemon-thyme soda. These and other combinations are adaptable to many home kitchens, including those without an ice cream maker. Homemade toppings (e.g., sprinkles, magic shell, sugar cones) feature prominently as well. VERDICT No matter your taste or dietary preferences, you'll be tempted by this delectable collection. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Olive Oil-Cacao Nib Gelato Makes 1 quart (950ml) | From Amanda Hesser  If you have a bottle of olive oil you've been saving for a special occasion, bring it out now. Whisk the olive oil into a creamy gelato base and the floral, peppery flavors head just a smidge toward "sweet." Food52 contributor Yossy Arefi's turn on Amanda's recipe is to add cocoa nibs, crunchy like chocolate chips but fruity and bitter like olive oil. They're in no way necessary, but certainly a welcome bite in this smooth-as-aioli gelato. 3⁄4 cup (150g) sugar 3⁄4 cup (175ml) whole milk Pinch of salt 4 egg yolks 6 tablespoons (90ml) good-quality olive oil 2 tablespoons cacao nibs 1. In a saucepan, whisk together the sugar, milk, 6 tablespoons (90ml) water, and salt. Bring the mixture to a simmer over medium-low heat, stirring occasionally to dissolve the sugar. While the mixture is heating, in a large bowl, whisk together the egg yolks. 2. When the milk mixture has come to a gentle simmer, gradually whisk it into the egg yolks. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the mixture reaches 185°F (85°C) on a candy thermometer. Be careful not to let the mixture boil, which will scramble the eggs and ruin the base. 3. Remove from the heat, transfer to a bowl, and refrigerate to chill completely, at least 4 hours but ideally overnight. When the ice cream base is cold, whisk in the olive oil; the base will be thick and glossy.  4. Pour the chilled base into an ice cream maker and churn it according to the manufacturer's instructions. During the last minute of churning, add the cacao nibs.  Magic Shell Former Food52 editor Marian Bull taught us how to make our own Magic Shell, that stuff you drizzled copiously over every scoop of ice cream, watched harden, then broke into like a little monster while growing up. For 1 cup (240ml) of the good stuff, chop 6 ounces (170g) good-quality chocolate (dark, preferably) and add it to a microwave-safe container with a scant 1⁄2 cup (110g) coconut oil. Melt in 30-second increments, stirring between each, until liquid. Pour over ice cream (or milkshakes). Then, magic! Magic Shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. You can remelt it in the microwave. Excerpted from Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More by Editors of Food52 All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.