Rose's Ice Cream Bliss
List Price:
$25.00
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- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
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- Set-Up Charge: $45 per decoration
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Product Details
Author:
Rose Levy Beranbaum, Matthew Septimus
Format:
Hardcover
Pages:
320
Publisher:
HarperCollins (July 7, 2020)
Language:
English
ISBN-13:
9781328506627
ISBN-10:
1328506622
Weight:
37.28oz
Dimensions:
8" x 9" x 0.93"
Case Pack:
12
File:
hc-Metadata_Only_HarperCollins_US_Metadata_20260509052638-20260509.xml
Folder:
hc
List Price:
$25.00
As low as:
$19.25
Publisher Identifier:
P-HC
Discount Code:
A
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Harvest
Overview
Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum
With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine; plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.
With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine; plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.
