About this item
Discover how to make homemade ice cream and other desserts!In every country you'll find people eating ice cream on street corners, in markets, and in fancy restaurants. But the number of people who make it at home is much smaller. The reason? Making this sweet treat yourself is kind of a pain. Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results. All you need to make your quick and easy no-churn ice cream are the following simple tools:- A freezer- A whisk or electric mixer- A can opener- A bowl and a freezeable container, such as a loaf pan- A sweet tooth!Inside you'll find recipes for all the basic flavors, plus more complex and exciting flavors such as Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl.
About the Author
Chef Leslie Bilderback, CMB
is a pastry chef, culinary instructor, and author of Mug Meals, No Churn Ice Cream, The Spiralized Kitchen (2015, St Martins Press) , Mug Cakes; 100 Speedy Microwave Treats to Satisfy your Sweet Tooth, (St Martins Press, (2013) , The Complete Idiot's Guide to Success as a Chef, The Complete Idiot's Guide to Comfort Food, The Complete Idiot's Guide to Spices and Herbs (Alpha Books, 2007) , The Complete Idiot's Guide to Good Food from the Good Book, (Alpha Books, 2008) , The Complete Idiot's Guide to Snack Cakes, (Alpha Books, 2008) , The Complete Idiot's Guide to Splendid Salads, (Alpha Books, 2009) , The Everything Guide to Family Nutrition (Adams Media, 2009) , and The Everything Bread Book (Adams Media, 2011) , and she collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking (Houghton Mifflin, 2003) . Chef Bilderback writes a regular column in The Arroyo Monthly, (arroyomonthly.com) , and has been profiled in the San Francisco Chronicle, New York Times, Art Culinaire, Culinary Trends Magazine, CookingSchools.com, Bridges USA, and Living Fit Magazine. She is the creator of CulinaryMasterclass.com, a website devoted to developing culinary skills with fresh, seasonal recipes.
In addition to writing, Chef Bilderback teaches nutrition to kids throughout the Los Angeles Unified School District on behalf of the USDA's Nutrition Network, and travels extensively with the United States Navy training CS's in the finer points of culinary arts. She is ranked as one of the top 50 chef instructors in the nation on Chef2Chef.com. After her appearance on the Food Network's pastry competition show Sweet Genius, Chef Bilderback realized how much she missed day-to-day baking, and went back to work as a pastry chef at N/NAKA in Los Angeles, owned and operated by her former student, Niki Nakayama.
