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The Scoop
How to Change Store-Bought Ice Cream into Fabulous Desserts
"Over one hundred and fifty mouthwatering, easy-to-make recipes for the most
universally adored dessert, written by former Gourmet magazine food editor
Lori Longbotham. Ice cream concoctions ranging from the stunningly simple to
the wildly baroque are made easy for home cooks looking to keep dessert
preparations simple, fun, and scrumptious. Longbotham shows how store-bought
ice cream, sorbet, gelato, and frozen yogurt can form the base for a wide
variety of assembled desserts, including luscious cakes, sundaes,
soda-fountain drinks, pies and tarts, sandwiches, terrines, and bombes.
Thoroughly tested and expertly written, these recipes can be easily made by
any cook in any kitchen in minimal preparation time. The Scoop also includes
enticing low-fat options, and serves up as well the history of ice cream,
guidelines for sundae or ice-cream-soda parties, and ways to personalize
desserts with favorite ingredients. Readers will find it easy to serve and
mix and match delicious hand-crafted desserts—many of which don't require
advance preparation—that top off a meal with an exciting flourish."
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Sample Recipe from The Scoop
Sky-High Layered Ice Cream Cake
This is a tremendously versatile recipe. You might use sorbet, other flavors of ice cream, or gelato. Try any thick sauce, such as chocolate, caramel, marshmallow, fruit or berry, and garnish with crushed candies, cookies, or other nuts.
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Reviews
"Longbotham makes quick and easy sweets that look and taste like special events. Her book is for all of us who feel that a dessert without ice cream is a waste of calories."
—Irene Sax, Epicurious
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