2024 the best ice cream recipe review

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Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. 
 
NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious

Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.
 
Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.
 
But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.

Praise for Salt & Straw Ice Cream Cookbook

“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly

“The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater

“I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit

“A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine

“Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet

From the Publisher

Salt & Straw Ice Cream Cookbook

Publisher ‏ : ‎ Clarkson Potter (April 30, 2019)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 1524760153
ISBN-13 ‏ : ‎ 978-1524760151
Item Weight ‏ : ‎ 1.9 pounds
Dimensions ‏ : ‎ 7.7 x 0.86 x 9.2 inches
Reviewer: Stephen
Rating: 5.0 out of 5 stars
Title: The best, most versatile ice cream base
Review: There are lots of interesting, somewhat exotic recipes in this book but I have found their basic ice cream base to be the easiest and most consistent to use with recipes from lots of other ice cream books.

Reviewer: Paula C
Rating: 5.0 out of 5 stars
Title: Great book!
Review: I bought a different book but returned it and got this one. It is easy to read, explains everything and has amazing recipes. This book also keeps things simple.

Reviewer: John R Van Paepeghem
Rating: 5.0 out of 5 stars
Title: Good easy recipes
Review: In my opinion the base mix recipe is worth the entire book. Also has many interesting ideas

Reviewer: Vinophile
Rating: 5.0 out of 5 stars
Title: A fantastic book for ice cream lovers
Review: There are a lot of books in the marketplace trying to teach the enthusiastic amateur how to make ice cream. Some are scientifically complex and require lots of ingredients. Some are wickedly innovative (I’m thinking here of the Jenni’s ice cream book) and then there is this amazing book from Salt & Straw in Portland. Innovative flavors abound (smoked bacon caramel with cocoa nougat and chocolate covered pecans, anyone?). Meyer lemon with blueberries is stunning, but so are many others like cinnamon snickerdoodle and another that uses the almond brittle from a recipe of the grandmother of the owner.There are two things in particular I love about this book. One is a base recipe that is dead simple - you can put it together in five minutes - coupled with easy to follow coaching on how to churn the ice cream (or sorbet, gelato or the Vegan option). The other is the sheer variety of flavor combinations along with the coaching for how to make mix-ins that work in a frozen dessert. For example, a regular caramel will freeze rock solid, so this book shows you how to make a caramel that stays soft even when frozen. I’ve already made half the recipes in the book and everyone is a success. There are some I won’t bother with - the beer based don’t speak to me and I can do without the blood sausage version (seriously), but it’s safe to say there is something here for everyone and the success rate is extremely high.

Reviewer: Cathy W
Rating: 4.0 out of 5 stars
Title: Interesting flavors, but unusually meaty
Review: This has got to be the strangest ice cream book I own. I own a lot of ice cream books, and I've made a lot of ice cream, and I like daring and unusual flavors, but this one takes the cake (pun absolutely intended). I've read through it pretty carefully and tried a caramel sauce from the book, though not any of the ice creams yet, and well ... it's weird. It's not bad by any means, just unexpected.Not because of its unusual flavors (of which it has many), but in its combination of flavors. Most ice cream cookbooks include recipes for three things: 1) classic flavors, 2) house specialties, and 3) mix-ins and toppings.Every ice cream shop is going to have the classics: vanilla, chocolate, mint, caramel, strawberry, coffee, etc., and most ice cream cookbooks are going to include the author's take on those. S&S on the other hand has only one, a recipe for double-fold vanilla. All the other house specialties utilize classic flavors (examples: strawberry-honey balsamic with black pepper ice cream, or salted sweet cream ice cream with caramel ribbons).In other words, this book leans extremely heavily on the house specialties (which I kind of like), and I love trying new combinations and unusual flavors. But ... ice cream happens to be something that is reliably vegetarian (if not vegan), and this book is no exception. As a long-time mostly-vegetarian, that is also something I appreciate, but as a pragmatist, I'm fine with the fact that most ice cream books are going to have at least one recipe that includes candied bacon, and there is one such offering here (bacon caramel).But it doesn't stop with bacon; the irony makes me giggle a little. It has recipes for/including turkey (turkey skin/stock/boullion/fat), chicken (stock/boullion/fat/skin), gelatin, and …. pork blood. Take a gander:Xocolatl De David’s Bacon Raleigh Bar Ice Cream (gelatin and bacon)Chocolate "Sardines" Ice Cream (gelatin)Creepy Crawly Critters Ice Cream (candied bugs)Grandma Dracula’s Blood Pudding Ice Cream (pig blood)Buttered Mashed Potatoes & Gravy Ice Cream (chicken stock and bouillon)Salted Caramel Thanksgiving Turkey Ice Cream (turkey stock, bouillon, and skin)Some of the omnivorous recipes actually sound pretty good, and if I still ate meat, I'd happily give them a try (the Xocolatl one is salted sweet cream ice cream with chocolate-covered pecans, caramel infused with bacon, and chocolate marshmallow nougat, and the "Sardines" recipe is chocolate with chunks of Swedish Fish-infused jello). There is one I might learn to like if I could get past the crunchy chitin from bugs (the creepy crawly flavor is tequila, orange, and matcha ice cream with chocolate-covered crickets and coconut-toffee candied insects). But the last three kinda turn my stomach (brandied chocolate pig's blood, mashed potato ice cream with white chocolate/chicken bouillon ripple, and turkey ice cream with turkey skin brittle). I don't think I'd like those even if I were still omnivorous.But those recipes aside, 51 of the 57 recipes are vegetarian, and there are many that sound great, in particular Stumptown Coffee & Burnside Bourbon Ice Cream, Almond Brittle With Salted Ganache Ice Cream, and the Honey-Lavender. There are many others that sound delicious as well.As for the mix-ins, they are pretty standard, including the usual chocolate sauces and brittles, cookies, and brownies. The caramel sauce is really quite excellent - it remains pliable when frozen (kitchen chemistry to the rescue!), instead of turning hard like stiff taffy the way most caramels do when cold.It uses a philosophy that I really like, providing three different bases to which you add flavorings: an ice cream base, a sorbet base, and even a vegan ice cream base.The vegan base is another area where they get weird. First of all, the presence of a base suggests that it's neutral-flavored and easily adaptable, but they only use it in a single recipe, and they give zero instructions for using it with other flavors. In fact, their vegan base probably cannot be widely used as it is STRONGLY coconutty, and the coconut would overshadow most other flavors. So, this feels (particularly in the context of a meatier-than-usual offering) almost phoned-in, only included so they can claim it's vegan-friendly when it really isn't.So: if you are looking for vegan desserts, look elsewhere (it doesn't even include sorbets which are typically vegan). But if you are interested in interesting flavors, this might be a fine choice. So, 4 stars because it's got lots of exciting flavors for me to try, losing one star for lack of dairy-free options.

Reviewer: Gay Wise
Rating: 5.0 out of 5 stars
Title:
Review: Most of the recipes take more time than I have, I still run a business and am President of our Rotary Club, so I spend time reading the recipes and planning which complex one to try. I'm thinking of the Almond Brittle with Salted Ganache. So maybe later today I'll make the almond brittle, and tomorrow the chocolate ganache - I already have a batch of the ice-cream base - so then I could make the ice cream later in the day tomorrow. If you enjoy making, eating and thinking about ice cream every day - you will love this book. Entertaining and full of innovative ideas

Reviewer: Rodrigo S Farias
Rating: 4.0 out of 5 stars
Title:
Review: Algumas receitas não se aplicam em nada ao paladar do brasileiro mas todo o resto vale muito a pena.

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Really nice book from what seems like a good company. Simple to follow recipes so far that produce great results having made 6-7 in a Kitchenaid ice cream stand mixer.

Reviewer: Doxxiechick
Rating: 4.0 out of 5 stars
Title:
Review: Lovely cookbook, lots of recipes and very inventive. Unfortunately the whole book is based on 3 types of ice cream and the all of the range - ice cream,sorbet and coconut (dairy free) uses corn syrup and xanthan gum. I dislike the use of corn syrup, maybe as I live in Australia and can't source easily, and its use in all things American. I would have appreciated more variety in the types of ice cream base.

Reviewer: Stephen Conlon
Rating: 1.0 out of 5 stars
Title:
Review: They do not use natural sweeteners like date sugar.