Weight: 420 g
Over 100 recipes for meltingly perfect, ice-cream-centric desserts that are heaven on a plate. Jeni s first book achieved what no other book had: it taught readers how to make fabulously creamy and scoopable ice cream in an inexpensive home machine. In her second book, new flavours of ice cream melt deliciously onto hot brown Bettys, cobblers, and sweet empanadas.
Bright new sundaes are topped with bold new sauces Whiskey Caramel, Honey Spiked with Chilies, Pineapple Upside Down, and many more and then get sprinkled with crumbly gravels made from homemade baked donuts, honey corn bread, or French toast. Her one-of-a-kind baked goods not only are served with ice cream, they get incorporated into the ice cream base itself.
Shop-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavours, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, round out this alluring and innovative collection. Dessert doesn t get any better than this.
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