Salt & Straw Ice Cream Cookbook Kindle Edition

The recipes in here are def worth the look. Only a few criticisms...,1. Xanthan Gum does make a less icy ice cream for sure. The authors point out that it also makes your ice cream last for 3 months. Well, that’s ok if u want the ability to have 3 month old ice cream. A combo of carrageenan and guar gum bonds better to the proteins that need to relax during aging.2. Ice cream makers with an internal compressor only make marginally better cream. Their claim not mine. Ice cream machines with internal compressors make much better ice cream because temperature through the process is consistent. Freezer bowls also have the issue of ice creams freezing harder on the walls of the bowl so after you pour out the ice cream you are left with a veneer of more frozen ice cream on the walls so there are texture issues here. There’s one area where internal compressors are head and shoulders above frozen bowls: gelato. True gelato requires that you need a machine that limits air incorporation while you’re churning. Freezer bowls tend to have wide openings at the top where ingredients are added.3. The cookbook advocates local PDX ingredients. I get that, but Burnside bourbon is *NOT* bourbon. Bourbon only comes from Kentucky and it isn’t just about the corn, it’s also about the limestone water. Even taste tests of bourbons place Burnside below real bourbons. Sorry PDX, you suck at bourbon facsimiles. Use Woodford Reserve or Knob Hill.All in all, not a bad book but “Hello my name is Ice Cream” by Dana Cree is a much better roadmap to making good ice cream.

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 BaseSorbet (or Gelato) BaseCoconut Ice Cream Base (Dairy Free)The Classics:Arbequina Olive OilStumptown Coffee and Burnside BourbonFreckled Woodblock ChocolateChocolate Gooey BrownieXocolatl de David’s Bacon Raleigh BarDandelion Chocolate’s Roasted Cacao Bean GelatoCinnamon SnickerdoodleSea Salt with Caramel RibbonsAlmond Brittle with Salted GanacheStrawberry Honey Balsamic with Black PepperPear and Bleu CheeseDouble Fold VanillaRoasted Strawberry & Toasted White ChocolateSalted Caramel Bars & Coconut CreamThe Brewers Series:India Pale AleSmoked HefeweizenHopped Farmhouse AleHopricot GelatoImperial Stout Milk Sorbet w/ Blackberry-Fig JamThe Flower Series:Wildflower Honey w/ Ricotta Walnut Lace CookiesHoney LavenderRose City RiotGrand Poppy-Seed SherbertDandellion Bitters Sorbet with Edible FlowersThe Berry Series:Meyer Lemon Blueberry Buttermilk CustardBlack Raspberry Cobbler Fro-yoGoat Cheese Marionberry HabaneroForaged-Berry SherbertStrawberry-Cilantro SorbetThe Farmer’s Market Series:Caramel Corn on the CobCauliflower Garam MasalaGreen Apple & Mayo SherbertRoasted Parsnip & Banana SorbetAquabeet SorbetThe Student Inventor Series:Olde PeopleThe Kail CreeasheonChocolate SardinesSkittles Rainbow SherbertStop, Guac, & RollThe Spooktacular Series:Amortentia SorbetEssence of GhostCreepy Crawly CrittersGrandma Dracula’s Blood PuddingThe Great CandycopiaThe Thanksgiving Table-to-Cone Series:Sweet Potato Casserole with Maple PecansButtered Mashed Potatoes and GravyCranberry-Apple StuffingSalted Caramel Thanksgiving TurkeyPumpkin Custard & Spiced Goat CheeseThe Holiday Series:Peppermint Cocoa with Homemade Peppermint PattiesGingerbread Cookie DoughApple Brandy & Pecan PieButter-Roasted ChestnutFennel Five-Spice Eggnog

the first 30%-40% of the book is great -- it covers the base recipe and standard-ish flavors: chocolate, strawberry, vanilla, and some others like coffee, olive oil, cacao nib, etc etc. but then the book goes completely off the rails with flavors you would just... never consider making. turkey, blood, guac, kale with cheese, skittles, mashed potatoes: all actual flavors this book contains! who wants to make turkey fat caramel and turkey skin brittle? why????if you're a huge fan of Salt & Straw, want to know how to make a specific flavor of theirs, or like guac in your ice cream, this is the book for you! but if you're looking for relatively normal flavors, David Lebowitz's The Perfect Scoop is probably a better choice...(note: the recipe for the standard custard base Salt & Straw uses is listed in the Amazon description, so you don't have to buy the book for it!)

Wow. I have to say I’m not a avid reader. I really don’t like to read much. But this book is so interesting, so full of ideas that I’m actually reading it! Kudos to them!I’m loving all the new ideas -like roasting the strawberries!I also was pleasantly surprised in the thickness of the book. Lots of different recipes I can’t wait to try. I especially like the page where they have doubled and tripled and even more-the bases! I plan on making up a supply of bases I will keep in the freezer alongside my cylinder for making ice cream. My grandkids are gonna reap the rewards from this book! Love itPs. I made 4x the ice cream base. And I made the strawberry balsamic. OMG. The most intense strawberry flavor ever! I did up double of the roasted strawberries so I used half of it for the jam part. It was the deepest red ribbons in the ice cream I have ever seen. The flavor with the balsamic. I don’t know why everyone doesn’t sell that combination. Just that one recipe alone was worth the whole book! My ice cream was thick. And lush. And no ice crystals like I’ve always had with past homemade ice creams. This was spot on! Family raves about it. I should have taken a picture. Maybe I will of the last little bit.Ps. I added a photo.

I spent ages looking for an ice cream recipe book that doesn't use eggs. This book sells itself on this point and the three base recipes are egg free. But many of the recipes require additions which are made using eggs - such as snickerdoodle cookie, gingerbread and brownie ice creams. Also every recipe requires xanthan gum and corn syrup. I can use agave syrup instead and have found xanthan gum now, but it would have been nice for the authors to suggest alternatives for readers from across the world. I appreciate they are sharing the recipes they use in their shop rather than giving a general set of recipes. Also note all measurements are in US cups, pints and teaspoons. Overall first impressions I'm disappointed with the actual recipes but there are a couple of ideas which make it worth the reduced price I paid.

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.

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.

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.

Very good ice creams