Morgenstern's Finest Ice Cream

An ice cream manifesto, from the mind behind one of America’s best scoop shops

No one knows more about scoops and sundaes than &ldquo;ice cream maestro&rdquo; (<The Wall Street Journal<) Nicholas Morgenstern, owner and founder of Morgenstern&rsquo;s Finest Ice Cream in New York City. A temple to ice cream, for a decade the shop has been a must-visit destination, known for its extreme dedication to flavor.
Morgenstern develops each recipe specifically for each individual ice cream, fine tuning the balance of sugar and dairy (and forgoing eggs, which make things taste . . . eggy), for the most flavorful ice creams you&rsquo;ll find anywhere.
Now, in his first cookbook, he shares the wisdom that he&rsquo;s accumulated over a lifetime of obsessive study. From multiple takes on classics like vanilla (French! Bourbon! Burnt Honey!), chocolate (Salted! Sour! Bitter!), and strawberry (Smooth and Delicious! Chunky! ''n Cream!) to his own sure-to-be classic inventions, like Salted Caramel Pretzel, Charred Banana, Tahini and Jelly, and even French Fry, the recipes in this book will satisfy every taste. And, of course, alongside the flavors themselves are a plethora of sundaes, sauces, and more, giving home cooks everything they need to churn out professional grade ice cream at home.

Auteur
NICHOLAS MORGENSTERN is a self-made restaurateur, with extensive pastry experience in some of New York’s finest establishments. In 2014, he opened Morgenstern’s Finest Ice Cream.

Texte du rabat

An ice cream manifesto, from the mind behind one of America’s best scoop shops

No one knows more about scoops and sundaes than “ice cream maestro” (The Wall Street Journal) Nicholas Morgenstern, owner and founder of Morgenstern’s Finest Ice Cream in New York City. A temple to ice cream, for a decade the shop has been a must-visit destination, known for its extreme dedication to flavor.

Morgenstern develops each recipe specifically for each individual ice cream, fine tuning the balance of sugar and dairy (and forgoing eggs, which make things taste . . . eggy), for the most flavorful ice creams you’ll find anywhere.

Now, in his first cookbook, he shares the wisdom that he’s accumulated over a lifetime of obsessive study. From multiple takes on classics like vanilla (French! Bourbon! Burnt Honey!), chocolate (Salted! Sour! Bitter!), and strawberry (Smooth and Delicious! Chunky! 'n Cream!) to his own sure-to-be classic inventions, like Salted Caramel Pretzel, Charred Banana, Tahini and Jelly, and even French Fry, the recipes in this book will satisfy every taste. And, of course, alongside the flavors themselves are a plethora of sundaes, sauces, and more, giving home cooks everything they need to churn out professional grade ice cream at home.