Summer is almost here and to cool down on those scorching hot days, ice cream is the answer!
Learn to make your very own ice cream with "Scoop Adventures: The Best Ice Cream of the 50 States" demos and book signings at local spots this week, including Eggshells Kitchen Co. and Loblolly Creamery (which has two recipes in the book!).
In her new book, "Scoop Adventures: The Best Ice Cream of the 50 States," ice cream maker and blogger, Lindsay Clendaniel, shares the amazing recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants for her blog, "Scoop Adventures."
Here is where you'll be able to meet the author and get the "scoop" on the book:
- Demo and book signing, 5:30-7:30 p.m. Friday (June 6) at Eggshells Kitchen Company 5501 Kavanaugh Blvd, Little Rock
- Book signing, 10 a.m.-3 p.m. Saturday (June 7) at The Green Corner Store with Loblolly Creamery, 1423 Main St, Little Rock
The 80 deliciously adapted recipes Lindsay discovered were home-tested and designed to be easily made with a home ice cream maker. Some of those recipes include:
- Lemon Ricotta Cardamom Gelato from Dolcezza, Washington D.C.
- Blueberry Kale Ice Cream from The Hop Ice Cream Café, Ashville, N.C.
- Lavendar Caramel Swirl Ice Cream from Loblolly Creamery (yay!)
- Mayan Chocolate Ice Cream from Full Tilt Ice Cream, Seattle
And we will leave you with one of the delicious recipes from the book:
Red Velvet Ice Cream
- 3 red velvet cupcakes, frosting removed
- 12 oz (340g) cream cheese
- 1 ½ cups (355ml) sour cream
- 1 cup (200g) sugar
- ½ cup (118ml) heavy cream
- ½ cup (118ml) buttermilk
- ¼ tsp vanilla extract
- Pinch of salt
- Prepare your favorite red velvet cupcake recipe or buy your favorite prepared cupcakes. If you choose to bake cupcakes, allow the cupcakes to cool completely before adding to the ice cream.
- Cut the cream cheese into small pieces and place in a blender or food processor. Add the sour cream, sugar, cream, buttermilk, vanilla and salt and blend until smooth. Cover and refrigerate until well chilled, at least 2 hours.
- Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Chop the cupcakes into 1/2-inch (1.3cm) cubes. When churning is complete, gently fold in the cupcake pieces. Transfer to a freezer-safe container and top with a few pieces of cupcake. Freeze until firm, at least 4 hours.