Molly Moon's Homemade Ice Cream: Sweet Seasonal Recipes for Ice Creams, Sorbets, and Toppings Made with Local Ingredients

by Molly Moon Neitzel, Christina Spittler, Kathryn Barnard (Photographs)

Learn how to make seasonal, gourmet-quality ice cream—right at home and with everyday ingredients from your local market

Artisanal ice cream is all the rage—and Molly Moon owns the greater Seattle ice cream market with delicious offerings and a creative community-building business ethic

When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle. Customers have been happily lining up for a cone or signature sundae ever since, with major publications like Bon Appétit and Travel + Leisure hailing Molly Moon’s Ice Cream shops as some of the best in the United States. And now, you can make Molly’s delicious ice creams, sorbets, and toppings at home!
 
Arranged in the book by season—with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising—you will find recipes for most flavors imaginable and even those a little unimaginable.

A sampling of these lip-smacking ice-cream treats

• Honey Lavender Ice Cream
• Rhubarb Rose Compote
• Raspberry Mint Sorbet
• Watermelon Sorbet
• Crispy Nut Cobbler-Top Crumble
• Cinnamon Ice Cream
• Maple Walnut Ice Cream
• Mexican Chocolate Ice Cream
• Chocolate Coconut Milk Ice Cream
• Salted Caramel Ice Cream
• Cardamom Ice Cream
• Cappucino Ice Cream
• Vanilla Bean Ice Cream

And much more!

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

113 pages, Hardcover

First published January 1, 2012

Reviews

[Briana · Rating 5 out of 5]

I have not actually looked through this book extensively, however, Molly's ice cream is fairly delicious. Her Salted Caramel is enough to make me want to keep living in Seattle.

Salted Caramel is the only flavor I get because all other flavors disappoint me in comparison. I usually get two scoops, hot fudge, and walnuts. My mouth is dripping with saliva just thinking about it. Gross AND true. Molly uses lots of local ingredients including milk from local, happy moo moo's!

I'm looking forward to trying my own hand at the Salted Caramel. If it is as good as in store, I'll be ready to move.

I placed this book on the romantico-love-sex shelf because her Salted Caramel is really THAT good. So good. Some don't like it for some reason. They are alien to me. She recently started selling Vegan Salted Caramel. It is nothing compared to the regular. Previously being a vegan, I can almost say for certainty that vegans would gobble it up happily.

Best review ever. ^_^

[Stella · Rating 5 out of 5]

Beautiful photos. Great tips on sourcing local, organic, and sustainable ingredients. Every recipe looks delicious. No eggs (except in the lemon curd), so good for my allergy. So many bookmarked recipes to try...

[Amy · Rating 4 out of 5]

I wouldn't normally rate or review a cookbook, but I've been having a lot of fun with this one lately. The ice cream bases are generally all very simple (just milk, cream, and sugar, a pinch of salt, with assorted spices and mix-ins depending on the flavor). But what I really appreciate is that it also includes recipes on things like toppings and cookies, so that you can fancy up your ice cream. There are also recipes for sorbets, and how to use coconut milk for a creamy non-dairy option.

So far I've only made a handful of the ice creams, but they've all been well received:
- Carrot Cake*
- Scout Mint
- Cinnamon

As well as gingerbread cookies (to make ice cream sandwiches with the cinnamon ice cream - YUM!!!!). The gingerbread was so soft and delicious that I would make them on their own to eat.

I have plans to make additional flavors as the seasons change (including the olive oil and toasted pine nut ice cream, and the blood orange marmalade, once January rolls around and blood oranges are in season).

*Note: the texture of the carrot cake ice cream was very weird to me, and I think it was one part me under churning it (I blame my mixing bowl) and one part cooked, shredded carrots in ice cream is just odd. That said, the flavor of this ice cream was on point, and it absolutely tasted like carrot cake.

[JustKat · Rating 3 out of 5]

I've made a couple of batches from this book and I'm sure I'll make a few more, but all of them are Philadelphia style rather than custard ice creams and the flavors are a little odd. This is fine, I'm open to trying new things, but with ice cream maybe I'm a little more traditional in my preferences.

The directions are clear and it's a nice book but I wouldn't recommend this one as your One Ice Cream Book.

[Onceinabluemoon · Rating 5 out of 5]

It's 103 degrees, HOW COULD I NOT LOVE THIS! Ordered a hardcopy, a must own this to survive this summer 😀

[Ethan Sleeman · Rating 4 out of 5]

Came with my new ice cream maker! Lots of great ideas for how to use local produce!

[Anne · Rating 3 out of 5]

So many choices! And I have an ice cream machine to use during the dog days of summer. Perfect!

[Melissa · Rating 5 out of 5]

Simple ice cream recipes focusing on a key seasonal ingredient. I made the Blood Orange Sorbet and the Mexican Chocolate Ice Cream - both were delicious.

[Becks · Rating 3 out of 5]

I like that the recipes are broken down by season. There are some different/fun flavors as well as great standbys. I've made: scout mint, fresh cherry w choc chip, cinnamon, maple bacon, mexican hot chocolate, salted caramel, melted chocolate and vanilla. All recipes are Philadelphia style (all milk and cream). I sometimes prefer the results of custard / egg recipes--they tend to be a bit creamier and richer (of course). Its a good book for somoeone looking to start making homemade ice cream.

[Tracey · Rating 3 out of 5]

ice cream/sorbet cookery. includes tips for substituting coconut milk for dairy (use same amount for milk/cream; use pure, unsweetened coconut milk; take a little longer cuz of more water content) and tons of recipes and topping ideas to inspire the most fancy sundae ever (even if you never plan to use the actual recipes).

[Magila · Rating 4 out of 5]

I found the amount of recipes shared in this to be generous given this is a retail ice cream chain in Seattle. Some of the customers' favorite recipes are detailed. A great ice cream cookbook for those who love bold flavors and DIY kitchen creating. Just a few pictures and picture-guided step-by-step recourse away from perfection.

[Marina · Rating 3 out of 5]

Almost as good as Jeni's but not quite. The one recipe I did make out of it so far wasn't as creamy on the tongue as what I've made out of Jeni's but some of the combinations are a bit different so I'm will to continue trying.

[Aaron Paul · Rating 4 out of 5]

These recipes are very simple, but produce fantastic results. I especially loved the blackberry sage and coffee ice cream recipes. I would recommend to the beginning ice cream maker as well as a pro like myslf.

[Taylor Lent]

We have eaten Molly Moons ice cream in Seattle and raved about it. I got this cookbook for my husband and we have enjoyed several of the homemade ice cream recipes. Gourmet ice cream that is unique and delicious.

[Abraham Ray · Rating 5 out of 5]

nice ice cream cookbook!

[Beka · Rating 3 out of 5]

Some very nice ice cream flavors.

[Hannah · Rating 4 out of 5]

Creamy and delicious recipes! A great book to have on hand for the owner of an ice cream maker!