Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale
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Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. 
 
NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious

Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.
 
Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.
 
But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.

Praise for Salt & Straw Ice Cream Cookbook

“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.” Portland Monthly

“The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” —Eater

“I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” Bon Appétit

“A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” —Food & Wine

“Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” —GrubStreet

Review

“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.” Portland Monthly
 
“The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” —Eater
 
“I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” Bon Appétit
 
“A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” —Food & Wine
 
“Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” —GrubStreet 

About the Author

TYLER MALEK is head ice cream maker for Salt & Straw Ice Cream in Portland, Oregon. Since opening in early 2011, Malek and his cousin, founder and owner Kim Malek, have taken their ice cream from a single pushcart to 11 brick-and-mortar locations, creating more than 230 flavors. Malek was selected as one of Forbes''s 30 Under 30 and was an Eater Young Guns Semi-Finalist in 2013.

JJ GOODE is a Brooklyn-based food writer and the coauthor of the books A Girl and Her Pig with April Bloomfield, Pok Pok with Andy Ricker, State Bird Provisions with Stuart Brioza and Nicole Krasinski, among others.

Excerpt. © Reprinted by permission. All rights reserved.

Chapter 1

Bases

My ice creams, sorbets, and everything in between start with what’s called a base—the concoction that is to the frozen treats what stocks are to soups. You can flavor stock with carrots, celery, or onion (just the way you can flavor an ice cream base with chocolate, vanilla, or strawberry). Or you can add to the stock ingredients things like chunks of chicken and noodles (think chips, caramel, or cookie dough). Or you can do both—hello, seafood chowder; hi, mint chocolate chip! Whatever you decide to do, the base is your ice cream’s jumping-off point.

In this chapter, you’ll find the two bases that are used for just about every recipe in this book—one for ice cream and one for sorbet and gelato—plus an amazing vegan ice cream base. (Later on in the book, there are a few custard bases that are unique to their recipes.) All these bases are pretty darn simple. They don’t require ice baths, instant-read thermometers, or precarious tempering of egg yolks. You mix, you heat, you stir, you’re done. This is no concession to home cooks, either. It’s exactly what we do at Salt & Straw.

The Secret Superhero of Ice Cream

So you’ve stored your ice cream just the way I told you to. You shoveled it from machine to container with haste. You’ve dutifully tucked it in the very back of the freezer and employed a phalanx of frozen expendables to defend it from the warm world beyond. Wait, what’s that you say? You didn’t?

Okay, I get it. Even at Salt & Straw, where we have a rigorous high-tech distribution system—store at –20°F, deliver at –10°F, temper in shop to –5°F, scoop at 5°F—the unexpected happens. We understand that we just can’t manage every second of the ice cream’s life. At home, you have more control but less fancy technology and, I assume, less will to focus all of your energies on maintaining the crystal structure of your ice cream. Who out there can save America’s pints from an icy fate? Why, look! There, in the bag! It’s flour, it’s sugar, it’s . . . xanthan gum!

Every recipe in this book uses xanthan gum in its base. Now, I know what you’re thinking (it’s exactly what I thought when I first heard of it): “Xanthan gum” sounds funny. It starts with an “x”! It must be impossible to find and it must be bad. Well, it’s not and it’s not! It’s easy to get, not just online but at virtually every supermarket. It’s sold by ubiquitous brands like Bob’s Red Mill and Hodgson Mill. Second, although that “x” makes it sound especially unnatural, xanthan gum is no stranger than cornstarch or baking soda.

Xanthan gum has one vital purpose at Salt & Straw: We use it to combat heat shock. To think about how, consider the effect that the more familiar gelatin has on water. Like xanthan gum, gelatin is a hydrocolloid. And as anyone who has made Jell-O knows, gelatin can halt the flow of water. While technically xanthan gum’s actual effect on water is slightly different, the upshot is the same. It inhibits the mobility of the melted ice crystals (a.k.a. water) in ice cream, so the water has a harder time migrating to and refreezing onto those remaining crystals, making undesirable growth produced by heat shock less likely.

Some large companies use xanthan and other gums to mimic the texture of fat as well—so they can cut back on pricey cream—but the crutch comes with its own cost. Leaning too heavily on the stuff gives the product a gummy, teeth-coating texture that lingers on your palate a bit too long, like a creep at the party who hangs out after everyone else has gone home. Just the right amount of xanthan gum, on the other hand, is miraculous. At no cost to ice cream quality, you get insurance against ice crystal growth, bumpers in the bowling lane of perfection, a little leeway for when the world inevitably conspires against you. It’s the lone ice cream–making decision at Salt & Straw that makes our lives easier, not harder. And being freed from that worry lets us be more daring on other fronts. My hope is that the freedom encourages you to make more ice cream!

And while most homemade ice creams are best eaten within a few days, xanthan gum is one of the reasons why the ice creams in this book keep for 3 months!

Ice Cream Base

Makes about 3 cups

1/2 cup granulated sugar

2 tablespoons dry milk powder

1/4 teaspoon xanthan gum (Yes, I’m easy to find! See page 000.)

2 tablespoons light corn syrup

1 1/2 cups whole milk

1 1/2 cups heavy cream

The perfect scoop of ice cream begins here. In minutes you have the foundation for practically every creamy frozen treat in this book—plus an infinite number you can create yourself. Make it, store it, flavor it, and churn away. That’s all you need to know.

For the curious, however, there’s more going on in each base than meets the eye. What might read like an arbitrary list of ingredients is in fact a formula that yields a carefully calibrated ratio of ice cream’s main components. (For real ice cream nerds, it’s approximately 58% water, 17% fat, 11% milk solids, and 14% sugar, by weight.) That’s not to say that a final product with these ratios is necessarily the goal. In some cases, I want an ice cream that has, say, a lower fat percentage—remember, less fat means a denser texture and flavor that hits your palate more quickly—so I might ultimately dilute the base when I add a flavoring before churning. For us at Salt & Straw, the base is the way we keep track of our starting point, which makes manipulating the finished product much easier.

For the home cook, carving out a separate recipe for the base has a different purpose. It’s practical and makes home ice cream–making that much easier: This way, you can make it in advance—in big storable batches, even—so each recipe in this book is that much easier to execute.

Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.

Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

Note

Following the instructions for the bases will yield a few more tablespoons than the amount called for in the recipes. This is intentional—so you’re sure to have enough base, even when a bit inevitably gets left behind here and there in the pan, in the storage container, and the like.

An Even Better Ice Cream Base

In ice cream industry circles, we talk about “aging” a base. But in this book, I’ll call this optional but valuable step what it is: waiting. When you make this base and then stick it in the fridge overnight, you give the proteins in the milk, which were stressed when heated, a chance to relax and get comfy again. No, it’s not 100 percent necessary, but your ice cream will be a little better—the texture smoother, the milk flavor more robust—like the way stews taste better the day after you make them.

Chapter 2

The Salt & Straw Classics

Each month, our shops feature a five-flavor deep-dive into some delicious subject—from Thanksgiving to chocolate, berries to beer. This monthly roster of special flavors gives customers an opportunity for exploration, and the promise of it causes me to keep thinking, inventing, and meeting more and more awesome people to inspire and teach me. But not everyone craving a cone wants an adventure. Sometimes you just want to enjoy your pet flavor for the fifth time in five days. That’s where these fourteen classics come in, which—with a few city-specific variations—are available at Salt & Straw all the time.

And while the flavors are decidedly different from the standards of your average ice cream parlor—you know, chocolate, strawberry, rocky road, etc.—they do share the same purpose: Each one set outs to meet a fundamental desire. Just as rocky road satisfies fillings-lovers and chocolate pleases purists, our new classics fulfill the need-states of the modern ice cream enthusiast. For instance, to appease the sweet-salty obsessive, we have sea salt ice cream with caramel ribbons. To indulge the two main types of chocolate fanatic, we offer cocoa powder–powered ice cream with gooey brownies (for those after nostalgia) and bean-to-bar bliss (for those after a Third Wave experience). There’s a flavor for the locavore adventurer (Oregon pear and blue cheese!), for the vegan who wants to join in the fun (made with coconut cream caramel and almond milk ganache!), and for the eight-year-old in all of us (hello, snickerdoodle!).

The only overlap is vanilla. Here we take a stand for the underappreciated ingredient, a magical seedpod whose flavor is one of the most complex on earth but, thanks to an epidemic of cheap extracts, has become a synonym for “dull.” Our vanilla ice cream sets out to both satisfy and change minds.

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Top reviews from the United States

Psychonaut
5.0 out of 5 starsVerified Purchase
Here is a list of the included recipes - Great Book
Reviewed in the United States on April 13, 2020
I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don''t have to revolve around what combinations of sugary... See more
I always thought ice cream was good, but then I had Salt & Straw. It made me realize that ice cream can be incredible. Ice cream can embody complex flavors that evolve across your palette has you eat them, and they don''t have to revolve around what combinations of sugary treats you want to add to them. Sadly, I don''t live in a state that has salt and straw, and after trying every highly rated local ice cream shop, I was disappointed to find them all to be uninspired sugary nonsense.So I set out to make my own ice cream, and though I am only a week into my journey, I am already making better ice cream than anything I have found locally. This book is full of tons of recipes (listed below), and while some of them sound strange, much of the strangeness is certainly not a novelty. The flavors are complex and mind blowing, thing''s you''d never expect to be delicious are so. Anyways, this is an eye opening book, and Tyler talks a lot about what he learned from making these different flavors within the book as well, which is great for educating yourself for future experimentation.

The flavor recipes in this book are as follows:

The Bases:
Ice Cream Base
Sorbet (or Gelato) Base
Coconut Ice Cream Base (Dairy Free)

The Classics:
Arbequina Olive Oil
Stumptown Coffee and Burnside Bourbon
Freckled Woodblock Chocolate
Chocolate Gooey Brownie
Xocolatl de David’s Bacon Raleigh Bar
Dandelion Chocolate’s Roasted Cacao Bean Gelato
Cinnamon Snickerdoodle
Sea Salt with Caramel Ribbons
Almond Brittle with Salted Ganache
Strawberry Honey Balsamic with Black Pepper
Pear and Bleu Cheese
Double Fold Vanilla
Roasted Strawberry & Toasted White Chocolate
Salted Caramel Bars & Coconut Cream

The Brewers Series:
India Pale Ale
Smoked Hefeweizen
Hopped Farmhouse Ale
Hopricot Gelato
Imperial Stout Milk Sorbet w/ Blackberry-Fig Jam

The Flower Series:
Wildflower Honey w/ Ricotta Walnut Lace Cookies
Honey Lavender
Rose City Riot
Grand Poppy-Seed Sherbert
Dandellion Bitters Sorbet with Edible Flowers

The Berry Series:
Meyer Lemon Blueberry Buttermilk Custard
Black Raspberry Cobbler Fro-yo
Goat Cheese Marionberry Habanero
Foraged-Berry Sherbert
Strawberry-Cilantro Sorbet

The Farmer’s Market Series:
Caramel Corn on the Cob
Cauliflower Garam Masala
Green Apple & Mayo Sherbert
Roasted Parsnip & Banana Sorbet
Aquabeet Sorbet
The Student Inventor Series:
Olde People
The Kail Creeasheon
Chocolate Sardines
Skittles Rainbow Sherbert
Stop, Guac, & Roll

The Spooktacular Series:
Amortentia Sorbet
Essence of Ghost
Creepy Crawly Critters
Grandma Dracula’s Blood Pudding
The Great Candycopia

The Thanksgiving Table-to-Cone Series:
Sweet Potato Casserole with Maple Pecans
Buttered Mashed Potatoes and Gravy
Cranberry-Apple Stuffing
Salted Caramel Thanksgiving Turkey
Pumpkin Custard & Spiced Goat Cheese

The Holiday Series:
Peppermint Cocoa with Homemade Peppermint Patties
Gingerbread Cookie Dough
Apple Brandy & Pecan Pie
Butter-Roasted Chestnut
Fennel Five-Spice Eggnog
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J Cook
3.0 out of 5 starsVerified Purchase
Great recipes but a few glaring issues for serious ice cream makers.
Reviewed in the United States on May 10, 2019
The recipes in here are def worth the look. Only a few criticisms..., 1. Xanthan Gum does make a less icy ice cream for sure. The authors point out that it also makes your ice cream last for 3 months. Well, that’s ok if u want the ability to have 3 month old ice cream.... See more
The recipes in here are def worth the look. Only a few criticisms...,
1. Xanthan Gum does make a less icy ice cream for sure. The authors point out that it also makes your ice cream last for 3 months. Well, that’s ok if u want the ability to have 3 month old ice cream. A combo of carrageenan and guar gum bonds better to the proteins that need to relax during aging.
2. Ice cream makers with an internal compressor only make marginally better cream. Their claim not mine. Ice cream machines with internal compressors make much better ice cream because temperature through the process is consistent. Freezer bowls also have the issue of ice creams freezing harder on the walls of the bowl so after you pour out the ice cream you are left with a veneer of more frozen ice cream on the walls so there are texture issues here. There’s one area where internal compressors are head and shoulders above frozen bowls: gelato. True gelato requires that you need a machine that limits air incorporation while you’re churning. Freezer bowls tend to have wide openings at the top where ingredients are added.
3. The cookbook advocates local PDX ingredients. I get that, but Burnside bourbon is *NOT* bourbon. Bourbon only comes from Kentucky and it isn’t just about the corn, it’s also about the limestone water. Even taste tests of bourbons place Burnside below real bourbons. Sorry PDX, you suck at bourbon facsimiles. Use Woodford Reserve or Knob Hill.

All in all, not a bad book but “Hello my name is Ice Cream” by Dana Cree is a much better roadmap to making good ice cream.
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dg
3.0 out of 5 starsVerified Purchase
the base recipe is good, but almost half the recipes are gimmicky...
Reviewed in the United States on June 3, 2019
the first 30%-40% of the book is great -- it covers the base recipe and standard-ish flavors: chocolate, strawberry, vanilla, and some others like coffee, olive oil, cacao nib, etc etc. but then the book goes completely off the rails with flavors you would just... never... See more
the first 30%-40% of the book is great -- it covers the base recipe and standard-ish flavors: chocolate, strawberry, vanilla, and some others like coffee, olive oil, cacao nib, etc etc. but then the book goes completely off the rails with flavors you would just... never consider making. turkey, blood, guac, kale with cheese, skittles, mashed potatoes: all actual flavors this book contains! who wants to make turkey fat caramel and turkey skin brittle? why????

if you''re a huge fan of Salt & Straw, want to know how to make a specific flavor of theirs, or like guac in your ice cream, this is the book for you! but if you''re looking for relatively normal flavors, David Lebowitz''s The Perfect Scoop is probably a better choice...

(note: the recipe for the standard custard base Salt & Straw uses is listed in the Amazon description, so you don''t have to buy the book for it!)
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momoftwins1991
5.0 out of 5 starsVerified Purchase
I’ve been waiting all my life for a good ice cream book-this is it!
Reviewed in the United States on May 8, 2019
Wow. I have to say I’m not a avid reader. I really don’t like to read much. But this book is so interesting, so full of ideas that I’m actually reading it! Kudos to them! I’m loving all the new ideas -like roasting the strawberries! I also was pleasantly... See more
Wow. I have to say I’m not a avid reader. I really don’t like to read much. But this book is so interesting, so full of ideas that I’m actually reading it! Kudos to them!
I’m loving all the new ideas -like roasting the strawberries!
I also was pleasantly surprised in the thickness of the book. Lots of different recipes I can’t wait to try. I especially like the page where they have doubled and tripled and even more-the bases! I plan on making up a supply of bases I will keep in the freezer alongside my cylinder for making ice cream. My grandkids are gonna reap the rewards from this book! Love it

Ps. I made 4x the ice cream base. And I made the strawberry balsamic. OMG. The most intense strawberry flavor ever! I did up double of the roasted strawberries so I used half of it for the jam part. It was the deepest red ribbons in the ice cream I have ever seen. The flavor with the balsamic. I don’t know why everyone doesn’t sell that combination. Just that one recipe alone was worth the whole book! My ice cream was thick. And lush. And no ice crystals like I’ve always had with past homemade ice creams. This was spot on! Family raves about it. I should have taken a picture. Maybe I will of the last little bit.
Ps. I added a photo.
20 people found this helpful
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Laura
5.0 out of 5 starsVerified Purchase
Perfect Recreation of Salt and Straw Ice Cream at Home
Reviewed in the United States on June 1, 2019
First, I have to admit that Salt and Straw is my ice cream soulmate so I may be biased. Their incredible, unique, and always delicious no matter how unusual ice creams are unparalleled. I live on the wrong coast to be able to enjoy them more than once a year but it’s always... See more
First, I have to admit that Salt and Straw is my ice cream soulmate so I may be biased. Their incredible, unique, and always delicious no matter how unusual ice creams are unparalleled. I live on the wrong coast to be able to enjoy them more than once a year but it’s always a pleasure to go to their stores. If you are unfamiliar with Salt and Straw you may find the flavors odd but honestly they’re pretty accessible. I received the cookbook yesterday and already made the strawberry honey balsamic ice cream and the caramel from sea salt ice cream with caramel swirls which taste exactly as if I had bought them from Salt and Straw. The recipes are clear and easy to follow. The concept of a single base recipe which is then added to to create flavors is a great way to make the more complex flavors unintimidating. Some are unhappy about the xanthum gum but it’s true to their instore recipe and increases the longevity of your ice cream. This allows you to have a few flavors in the freezer at one time without worrying about not eating them quick enough. The Brewers Series is fascinating and I’m inspired to go try and find a local home brew store! The writing is warm, unfussy, and the author’s passion for sharing ice cream comes through. Highly recommend!
12 people found this helpful
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Matilda Jane
5.0 out of 5 starsVerified Purchase
Truly great results with these recipes
Reviewed in the United States on May 29, 2019
The roasted strawberry jam with toasted white chocolate recipe creates an ice cream with flavors so sophisticatedly wonderful it seems beyond homemade. I am really impressed. There are ingredients that I don’t really approve of like corn syrup and xanthan gum, but those... See more
The roasted strawberry jam with toasted white chocolate recipe creates an ice cream with flavors so sophisticatedly wonderful it seems beyond homemade. I am really impressed. There are ingredients that I don’t really approve of like corn syrup and xanthan gum, but those two ingredients make the scoopable consistency more sustainable for a few days in the freezer. The recipes are written to allow you to make a big batch of base and then spend a couple of days working on roasting your strawberries and toasting the white chocolate then freezing up a batch. Though involved, these recipes are all doable as it’s not a required one day process. You can even freeze the base (without churning in a machine) in a storage container and defrost it when you have the mix-ins ready for churning. Strawberry cilantro sorbet is next on the menu here.
7 people found this helpful
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Amanda
5.0 out of 5 starsVerified Purchase
Smart and fun approach to ice cream making and flavors
Reviewed in the United States on July 2, 2019
This book has upped my ice cream game after around 10 years using the same egg based approach. I, too, naively thought that xanthan gum must be something odd or unpalatable, but now that I have used it, I don''t know if I could easily go back. The list of flavors is... See more
This book has upped my ice cream game after around 10 years using the same egg based approach. I, too, naively thought that xanthan gum must be something odd or unpalatable, but now that I have used it, I don''t know if I could easily go back. The list of flavors is impressive -- from high quality standards to some kooky flavors that I can''t wait to try. I''ve made five different flavors so far -- lemon blueberry, strawberry cilantro sorbet, cinnamon snickerdoodle, chocolate gooey brownie, and almond brittle & salted ganache. All were huge hits! I especially appreciate the educationsal aspect of the recipes. I really feel like I''ve learned quite a bit about the art of ice cream making -- why certain ingredients or conditions produce certain results. Why you can''t just toss in regular brownies and expect chewiness. The basics of ganache. Beyond even the ice cream making, I''ve made almond brittle, homemade marshmallow fluff, roasted fruit, and tried several other techniques that I hadn''t before. Two enthusiastic thumbs up!
11 people found this helpful
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JenB
5.0 out of 5 starsVerified Purchase
Excellent (and fun to read) Ice Cream Cookbook
Reviewed in the United States on July 2, 2019
I bought this book on recommendation of a friend. We live close to Salt & Straw shops and love stopping in for a treat, but this book takes it to a whole new level of intrigue. Such as the science (not heavy reading) of salt, temperature levels, and bases. This is a treat... See more
I bought this book on recommendation of a friend. We live close to Salt & Straw shops and love stopping in for a treat, but this book takes it to a whole new level of intrigue. Such as the science (not heavy reading) of salt, temperature levels, and bases. This is a treat to read and filled with unexpected delights such as the Student Inventor Series of recipes inspired by kids. There''s something for everyone in this cookbook from coconut and sorbet bases for special diets, to beer, coffee, and liquor flavors for the sophisticated palate. The recipe for one of my favorite S & S flavors - dandelion bitters sorbet with edible flowers - is included in the book. The formatting of the pages makes the book easy to read and navigate. And, in case you were wondering, the recipes in this book work for frozen-bowl, internal compressor, and hand-crank machines.
6 people found this helpful
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Top reviews from other countries

Suzy
3.0 out of 5 starsVerified Purchase
Disappointed by recipes
Reviewed in the United Kingdom on January 10, 2021
I spent ages looking for an ice cream recipe book that doesn''t use eggs. This book sells itself on this point and the three base recipes are egg free. But many of the recipes require additions which are made using eggs - such as snickerdoodle cookie, gingerbread and brownie...See more
I spent ages looking for an ice cream recipe book that doesn''t use eggs. This book sells itself on this point and the three base recipes are egg free. But many of the recipes require additions which are made using eggs - such as snickerdoodle cookie, gingerbread and brownie ice creams. Also every recipe requires xanthan gum and corn syrup. I can use agave syrup instead and have found xanthan gum now, but it would have been nice for the authors to suggest alternatives for readers from across the world. I appreciate they are sharing the recipes they use in their shop rather than giving a general set of recipes. Also note all measurements are in US cups, pints and teaspoons. Overall first impressions I''m disappointed with the actual recipes but there are a couple of ideas which make it worth the reduced price I paid.
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MattPrime
2.0 out of 5 starsVerified Purchase
Good base recipes but the rest are too odd to contemplate.
Reviewed in the United Kingdom on August 16, 2021
I’m shelving this one to be used when I want a good base recipe. Their creative but intimidating recipes will unlikely ever get made. I guess I didn’t know what I was getting into as I don’t live in Seattle.
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John Logan
2.0 out of 5 starsVerified Purchase
Would not recommend
Reviewed in the United Kingdom on March 21, 2021
Did not like the recipes
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Great recipes
Reviewed in the United Kingdom on April 7, 2020
Really nice book from what seems like a good company. Simple to follow recipes so far that produce great results having made 6-7 in a Kitchenaid ice cream stand mixer.
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barbara hewer
3.0 out of 5 starsVerified Purchase
Ice cream recipe with a different twist
Reviewed in Australia on January 27, 2020
The book is a very interesting read but many of the recipes are just way too out there for me e.g. pigs blood, bacon, turkey and the like. Anyone who likes to make a party conversation will love it. Whilst I love to experiment it wasn''t for me. I also wanted recipes without...See more
The book is a very interesting read but many of the recipes are just way too out there for me e.g. pigs blood, bacon, turkey and the like. Anyone who likes to make a party conversation will love it. Whilst I love to experiment it wasn''t for me. I also wanted recipes without eggs, the book delivers here but the recipes are more like sorbet, e.g. icy and I was hoping for a eggless smooth ice cream, I have played around to improve this but no success yet. I used the base recipe to make lime and choc chip, the family loved it, and it was certainly refreshing. I am still happy to have it as part of my library.
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Salt & Straw Ice Cream Cookbook

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Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale

Salt & discount Straw outlet online sale Ice Cream Cookbook outlet sale