Van Leeuwen Artisan Ice Cream Book Classic Flavors and New Favorites

Naturally flavored, wholesome frozen treats from Brooklyn's beloved ice cream emporium-including vegan variations!
The Van Leeuwen Artisan Ice Cream Bookincludes recipes for every palate and season, from favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe-from the classic to the unexpected, from the simple to the advanced-features intense natural flavors, low sugar, and the best ingredients available.
Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they've become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.
Richly illustrated, told in a whimsical style, and filled with easy-to-follow techniques and tips for making old-fashioned ice cream at home,
The Van Leeuwen Artisan Ice Cream Bookincludes captivating stories-and an explanation of the basic science behind these delicious creations. Now you can enjoy these irresistible artisanal delights anytime.
"The flavors created by Van Leeuwen are what you'd expect from a Willy Wonka ice cream factory-if it were in Brooklyn." -
Marie Claire
"[The] vegan roasted banana ice cream blew my mind... For those who will never consider making vegan ice creams... there are ninety other inventive recipes to choose from. But it's the 10 cream-free variations that make this cookbook rise to the top." -
The New York Times
"The founders of Van Leeuwen Artisan Ice Cream chart their course from a humble pair of food trucks to a thriving business with several stores on both coasts. The secret to their success? Really good ice cream." -
Publishers Weekly