Happy National Ice Cream Month! (To be fair, every summer month is ice cream month to us, but if this is a reason to eat even more…)To properly celebrate, we’re trying our hand at making our own frozen treats — with the help of four new ice cream cookbooks from our favorite scoop shops. And after hours of pouring over the pages, we’ve chosen a few of our favorite recipes to share.
Get ready for the sweetest summer yet.
Not only doesthis cookbookshare the story of how the husband and wife team got started making ice cream, it also has nearly 70 ice cream, topping and baked good recipes.Our pick is the Breakfast Trash Ice Cream, which uses five of the cereals you probably loved as a kid — and, c’mon, still do. Who can resist such a nostalgic flavor?
Get the Recipe:Breakfast Trash Ice Cream
Jeni Britton Bauer of Jeni’s Splendid Ice Creams, who opened her first scoop shop in Ohio in 1996, might be one of the best known names in the ice cream world. And it’s no surprise, considering how tasty her flavors are. In hersecond cookbook, find 54 mouth-watering ice cream recipes (including a dairy-free version of her signature Salty Caramel) and more than 60 baked desserts and sundaes — not to mention cocktails, jams and mix-ins.
Go back to the days of the soda fountain at Brooklyn Farmacy, where they have revitalized the traditional Brooklyn Egg Cream (contrary to the name, it doesn’t actually contain eggs!). Or just turn tothis cookbook, which includes recipes for soda syrups, floats, milkshakes and our favorite: sundaes.
The salty-sweet Sundae of Broken Dreams is anything but; in reality, crunchy pretzel rods and salty-sweet caramel sauce are a dream come true.Get the Recipe:The Sundae of Broken Dreams
Fromtheir cookbook, we couldn’t resist classic red velvet cookies with molten chocolate cake ice cream sandwiched in between.
Get the Recipe:Red Velvet Cookie and Molten Chocolate Cake Ice Cream Sandwich
—Kristin Appenbrink
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source: people.com
