Jude’s Ice Creams and Desserts: Scoops, Bakes, Shakes, and Sauces

The Mezger brothers, managing directors of British ice cream company Jude’s, share their enthusiasm for frozen desserts and other baked goods in this enjoyable book. The first chapter focuses on making ice cream from scratch, including classic flavors (vanilla, dark chocolate, etc.), international combinations (honey, fig, and thyme; tahini and cardamom), and vegan renditions (coconut, peanut butter, and double dark chocolate). Then the authors branch out and offer ways to incorporate ice cream into baked goods, with enticing results such as cocoa and almond milk ice cream sandwiches, a giant soft frying-pan cookie finished off with ice cream, and cinnamon pavlova topped with ice cream and winter fruit. There is also a chapter devoted to shakes, including a chocolate mudslide and a black-and-blue “freakshake” (made with blackberries and blueberries), and alcoholic frozen desserts such as pear, prosecco, and rosemary ice pops and mini caramel Guinness floats. The Mezgers also add several recipes for nonfrozen desserts, most notably maple pumpkin pie with streusel pecans, clementine, clove, and polenta cake, and a gingerbread cowbarn. Many of the recipes call for multiple steps, but the authors offer concise instructions. This adventurous volume ice is best suited for more experienced ice cream makers.[em] (June) [/em]