No-churn ice cream Over 100 simply delicious no-machine frozen treats

Bilderback (Mug Cakes) brings homemade ice cream to specialty-appliance-free -kitchens with this accessible collection of frozen desserts, ranging from stand-alone scoops (e.g., vanilla ice cream, cappuccino sherbet, bananas foster sorbet) to plated pleasures (e.g., baked Alaska, ice cream cake). Her principal method combines sweetened condensed milk, instead of a tricky cooked custard, with milk, whipped cream, sweeteners, and flavorings. Frozen in shallow containers, the finished ice creams are easy to scoop and serve. Bilderback encourages experimentation and provides readers with a whopping number of add-ins, garnishes, sauces, and recipe variations. Her flavors aren't always palatable (for instance, vanilla lobster), but they're exceedingly inventive. VERDICT Supplemented by Bilderback's professional pastry knowledge, this easy yet informative ice cream cookbook will appeal to a wide audience. Highly recommended for college students, apartment dwellers, and anyone lacking kitchen equipment or space. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.