Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
Ice Cream and Frozen Treats
Fresh from the Freezer
With fat pieces of butter-soaked yellow cake in a cream cheese ice cream base, this recipe is easily one of the most decadent offerings at Ample Hills.
Pieces of salty pretzels are strewn about a dark chocolate ice cream base flavored with Guinness beer. Need we say more?
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
This is one of the best sellers at the Ample Hills scoop shops, and once you taste the sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy you'll see why.
When it comes to kick-ass, no-brainer combinations, it doesn't get better than peanut butter and jelly. Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop swirls a generous portion of peanut butter into a sweet cream ice cream base, then folds in spoonfuls of jelly just before serving.
I've been thinking—what should sprinkles taste like? And how can we make them taste that way?
This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.)