Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients by Molly Moon Neitzel and Christina Spittler

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Notes about Recipes in this book

  • Rhubarb rose compote

    • hillsboroks on June 11, 2021

      This compote is absolutely glorious! It was a snap to make and the flavor is divine We are going to put some on the fresh strawberry and rhubarb sorbets I just made. The rest I might freeze in small containers.

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Reviews about Recipes in this Book

  • Blood orange sorbet

    • Leite's Culinaria

      We can’t quite discern which best describes this stunning and simple blood orange sorbet. not just the perfectly balanced taste and the vibrant hue, but the utter versatility of this sorbet.

      Full review
  • ISBN 10 1570618100
  • ISBN 13 9781570618109
  • Linked ISBNs
  • Published May 29 2012
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!

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