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Rose’s Ice Cream Bliss

By Rose Levy Beranbaum
(Houghton Mifflin Harcourt, 2020; $25)

Rose Levy Beranbaum, award-winning author of The Cake Bible, The Pie and Pastry Bible and Rose’s Baking Basics, is known for her baking books, many of which have become classics.  Rose’s Ice Cream Bliss is her first dessert book that is not focused on baking, and it does not disappoint. Rose applies the same degree of meticulous testing and detail in this collection of over 100 recipes for ice cream and frozen treats in a spectrum of innovative flavors. There are classics and new twists, along with sauces, toppings and mix-ins, plus extras like homemade waffle cones, brownies, sundaes and ice cream sandwiches. We can’t wait to try ice cream recipes such as Turkish Stretchy; Cordon Rose Cheesecake; Thai Corn and Bust My Bourbon Balls. In addition to Rose’s fine-tuned and creative recipes, tips and information on machines, ingredients and techniques round out this book, a must-have for ice cream lovers everywhere. (See recipe for Back Road Wild Mint Ice Cream here.)

Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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