À La Mode: 120 Recipes in 60 Pairings

Weinstein and Scarbrough (The Ultimate Chocolate Cookie Book), cookbook writers, celebrate ice cream and its many couplings in this glorious and decadent collection. The authors aim for the sublime with their luscious pairings for ice cream, gelato, and sorbet, and they do not disappoint. They offer up recipes for drool-worthy pies and tarts, fruit desserts, cookies and bars, and cakes, each accompanied by an equally dreamy frozen treat specifically created for that baked good. The result is a jaw-dropping array of combinations that will amaze and delight. Prime examples include bacon-maple walnut pie with malt frozen custard, lemon polenta Bundt cake with poppy-seed frozen custard, and browned-butter graham crackers with browned-butter pecan ice cream. Coffee-poached pears with hazelnut gelato, pine nut pound cake with orange marmalade frozen custard, and chocolate whiskey Bundt cake with gingersnap ice cream illustrate the diverse flavor profiles on offer. Bake shop goods such as baklava cups with honey gelato and almond bear claws with cherry cheesecake ice cream are also stellar. Layer cakes and other celebration-worthy creations close out a superb line-up of pairings, including toasted coconut layer cake with seven-minute frosting and passion fruit. Throughout, the authors offer expert tips on ice cream making, having special ingredients on hand, making pie crust, using yeast, and much more. Ice cream lovers everywhere will rejoice in this wonderful and alluring new collection. Agent: Susan Ginsburg, Writers House. (June)