Download Ben & Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen, Jerry Greenfield, Nancy Stevens PDF

By Ben Cohen, Jerry Greenfield, Nancy Stevens

With little ability, unusually few constituents, or even the main unsophisticated of ice-cream makers, you may make the delicious ice lotions that experience made Ben & Jerry's an American legend.

Ben & Jerry's do-it-yourself Ice Cream & Dessert ebook tells enthusiasts the tale in the back of the corporate and the 2 males who equipped it-from their first assembly in 7th-grade health club type (they have been already the 2 widest youngsters at the box) to their "graduation" from a $5.00 ice-cream-making correspondence path to their first ice-cream store in a renovated fuel station. however the better part comes subsequent. Dastardly Mash, that includes nuts, raisins, and hunks of chocolate. the prestigious Heath Bar Crunch. ny great Fudge chew. Oreo Mint. as well as Ben & Jerry's eleven maximum hits, listed below are recipes for ice lotions made with clean fruit, with chocolate, with sweets and cookies, and recipes for sorbets, sundaes, and baked items.

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Additional info for Ben & Jerry's Homemade Ice Cream & Dessert Book

Sample text

Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds. PEACH ICED TEA LOLLIPOPS 1 cup/200 g sugar 1 cup/240 ml brewed peach tea ¼ cup/60 ml light corn syrup YIELD Makes about 24 small (1½-in/4-cm) or 10 big (2-in/5-cm) round lollipops ST O RAG E Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard-crack stage). Immediately remove the saucepan from the heat. 4 Add the cinnamon oil and food coloring and stir to combine. ) 5 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds.

1 Coat the lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds. 2 Combine the sugar, water, and agave syrup in a large, heavy saucepan. Bring to a boil over medium-high heat. 3 Continue cooking until the mixture reaches 300°F/ 149°C (hard crack stage). Immediately remove the saucepan from the heat. 4 Pour the mixture into a heatproof measuring container with a spout, or a candy funnel. Divide the mixture among the prepared molds. 5 Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.

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