Ice Cream Happy Hour

50 Boozy Treats That You Spike and Freeze at Home

Valerie Lum, Jenise Addison (Autoren)

Buch | Softcover

144 Seiten

2011
Ulysses Press (Verlag)
978-1-56975-931-8 (ISBN)

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Offers delicious recipes for ice creams. Suitable for the coolest of homemade ice cream enthusiasts, this book shows how to make 50 party-friendly frozen treats. With step-by-step instructions and helpful photos, it also shows how easy it is to transform favourite flavours like pineapple into boozy delights like pina colada.

INTOXICATINGLY DELICIOUS ICE CREAM Perfect for a fun party treat or special occasion dessert, these homemade frozen delights not only taste amazing, they also serve up a surprising kick-the shot of booze in each cup. Follow the authors' clever technique by adding a generous pour of spirits to your homemade ice cream and you'll soon be impressing family, friends and party guests with the coolest of 21-and-over desserts. Ice Cream Happy Hour offers sinfully spiked versions of the classics as well as your favorite cocktails churned and chilled: * Vanilla with Brandy *Chocolate with Grand Marnier, *Cookies and Cream with Vodka * Caramel with Spiced Rum *Maple with Bourbon *Jasmine Tea with Sake *Manhattan *White Russian *Whiskey Sour *Mojito *Lemon Drop *Strawberry Daiquiri With step-by-step instructions and beautiful photos, this book shows how easy it is to turn a standard flavor into a hard ice cream. Desserts like Tiramisu and Cherries Jubilee have long used liquor to add fun and flavor. Now and for the first time ever, this book shows how ice cream can be infused with booze to create exciting new frozen treats.

Valerie Lum is a cook, writer and homemade ice cream aficionado from California. Jenise Addison is the culinary school graduate and current kitchen manager at a gourmet deli and beer bottle shop in Brooklyn. Both authors live in New York City.

Rum cocktails to Ice Cream
Mojito
Daquiri
Pina Colada
Painkiller
Dark and Stormy
Mai Tai

Whiskey cocktails to Ice Cream
Manhattan
Old Fashion
Whiskey Sour
Irish Coffee
Mint Julep

Tequila cocktails to Ice Creams
Margarita
El Diablo
Bloody Aztec
Tequila Sunrise

Vodka cocktails to Ice Creams
White Russian
Lemon Drop
Screwdriver
Salty Dog
Grasshopper
Cosmo
Sex on the Beach

Gin cocktails to Ice Creams
Gin Gimlet

Misc cocktails to Ice Creams
Absinth
Tottie
Hot Butter Rum
Side Car
Brandy Alexander
French Connection
Dirty Mother
Guinness
Pilsner

Presentation Drinks
Gin Fizz
Ramos Fizz
Clover Club
Irish Flag
Mudslide
B52
Irish Car Bomb
Boilermaker

Spike Popular Ice Cream Flavors
Vanilla - Dark Rum
Vanilla chip - Dark Rum
Chocolate - Brandy / Guinesse
Chocolate Rasberry Swirl - Brandy
Chocolate Peanut Butter Cup - Brandy
Strawberry - Peruvian Pisco
Banana - Rum
Peach - peach brandy
Blueberry - gin
Lemon - Peruvian Pisco
Cherry - gin
Orange - Triple Sec
Raspberry - gin
Butter Pecan - Scotch (Johnny Walker)
Praline Pecan - Scotch (Johnny Walker)
Toasted Almond - Scotch (Johnny Walker)
Maple Walnut - Whiskey / Maple Liquor
Nocciola (Hazelnut) - Cherry
Coffee - Brandy / coffee liquore
Reanut Butter - Rum
Coconut - Rum
Cinnamon - Brandy / Cognac
Peppermint - Vodka
Eggnog - Rye / Brandy / Rum
Pumpkin - Brandy / Cognac
Ginger - Rum
Anise - Sambuca

Erscheint lt. Verlag	22.9.2011
Verlagsort	Berkeley, CA
Sprache	englisch
Maße	155 x 150 mm
Gewicht	209 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
ISBN-10	1-56975-931-6 / 1569759316
ISBN-13	978-1-56975-931-8 / 9781569759318
Zustand	Neuware