Salt & Straw Ice Cream Cookbook

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

There are a lot of books in the marketplace trying to teach the enthusiastic amateur how to make ice cream. Some are scientifically complex and require lots of ingredients. Some are wickedly innovative (I’m thinking here of the Jenni’s ice cream book) and then there is this amazing book from Salt & Straw in Portland. Innovative flavors abound (smoked bacon caramel with cocoa nougat and chocolate covered pecans, anyone?). Meyer lemon with blueberries is stunning, but so are many others like cinnamon snickerdoodle and another that uses the almond brittle from a recipe of the grandmother of the owner. There are two things in particular I love about this book. One is a base recipe that is dead simple - you can put it together in five minutes - coupled with easy to follow coaching on how to churn the ice cream (or sorbet, gelato or the Vegan option). The other is the sheer variety of flavor combinations along with the coaching for how to make mix-ins that work in a frozen dessert. For example, a regular caramel will freeze rock solid, so this book shows you how to make a caramel that stays soft even when frozen. I’ve already made half the recipes in the book and everyone is a success. There are some I won’t bother with - the beer based don’t speak to me and I can do without the blood sausage version (seriously), but it’s safe to say there is something here for everyone and the success rate is extremely high.

This is the best ice cream recipe book I've ever used. It's taught me so much about the basics and chemistry of making ice cream. I've made about 10 recipes so far and each one is fantastic. There's a bit of a learning curve but I'd say the level is still easy. Once you know how to make a good ice cream base, the sky is the limit. I've now even taken some of the ideas and made my own variations. Highly recommended.

Algumas receitas não se aplicam em nada ao paladar do brasileiro mas todo o resto vale muito a pena.

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.

Excellent book. My family particularly likes the Salted Caramel.

Lovely cookbook, lots of recipes and very inventive. Unfortunately the whole book is based on 3 types of ice cream and the all of the range - ice cream,sorbet and coconut (dairy free) uses corn syrup and xanthan gum. I dislike the use of corn syrup, maybe as I live in Australia and can't source easily, and its use in all things American. I would have appreciated more variety in the types of ice cream base.

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.