Signed Copy: Food52 Ice Cream & Friends
Totally worth the brain freeze.
Our original plan was to set out on an ice cream journey—but we soon found ourselves lusting after ice cream’s frozen, frosty companions, too. Ice cream made us think of popsicles which made us think of granita which made us think of no-churn ice cream which made us think of gelato, and so on and so forth. So we decided to call our cookbook Ice Cream & Friends, to include all the brain-freezing, melty, and icy treats we love.
Your first thought when you see an ice cream cookbook may be “But I don’t have an ice cream maker!” That’s okay. Ice Cream & Friends (and its 60 recipes, all from our community!) doesn’t take things too seriously or too gadget-y. It’s got no-churn recipes, ways to doll up store-bought ice cream, and homemade toppings out the wazoo. Ice cream is there, too, tasting crazier (in a good way) than ever before: think Lemongrass Chile Ginger and Rhubarb and Gin Sorbet with Rose Cream, pictured here. The purists get plenty of nods, too: Philadelphia-Style Super Vanilla, Chocolate-Hazelnut Baked Alaska, and Mud Pie keep things low key (but we bet they’ll be the best versions you’ve ever had!).
Essential Reading & Riffing will arm you with tips on storing and making, and troubleshooters for those moments when things go wrong. You’ll be coming up with your own concoctions with just a few practice runs. Shakes. Floats. Mochi. Snow cones. Ice milk. Ice cream sandwiches. Fudge pops. Semifreddo. Paletas. Should we keep going? Clear out some space and get freezing.
We won’t judge if you eat ice cream for breakfast, lunch, and dinner, but if you need a break from the sugar rush, may we suggest our new cookbook Mighty Salads? Its 60 recipes take you way beyond what you thought a salad could be and its genius roadmap for salad riffing keeps boring at bay.
Each copy is signed by the author.
- Author: Editors of Food52, Amanda Hesser, & Merrill Stubbs
Photography by Rocky Luten, James Ransom, Bobbi Lin, and Mark Weinberg
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Step aside, frosé and "crazy shakes."
Step one: Rethink comfort food
A primer from a real cheesemonger plus our tips on tools