In this new classic, you will learn how to transform one no-fail base recipe into scoops that are layered with the most satisfying and customizable swirls, chunks, and mix-ins, from the founder of the wildly popular Caffe Panna, the cult ice cream spot.

The Ice Cream Book shows you how to use ice cream and sorbet—made in any ice cream maker—as a blank canvas for the best homemade desserts. Whether you want to start with a simple scoop-shop flavor like deep Vanilla Bean or rich Dark Chocolate and top it simply with a drizzle of olive oil and a pinch of flaky salt or you prefer something more unusual, like Chai Cinnamon Bun ice cream studded with chewy chunks and ribbons of caramel, you will find it here. Hallie Meyers’s ice creams are a playground for combinations inspired by everything from Oreos and PB&Js to your favorite coffee order.

Recipes include:
* Simple Ice Creams: Sweet Cream Base, Brown Sugar Sweet Cream, Peppermint Stick, Dark Chocolate, and Caffè Latte
* Layered Ice Creams: Almond Croissant, Peppermint Fudge Brownie, Campfire Swirl, Lemon Meringue Pie Ice Cream
* Sorbets and Granitas: Frozen Hot Chocolate (Chocolate Sorbet), Strawberry Sorbet, Chai Latte Granita, and Honeydew Sorbet
* Mix-ins and putting it all together: Sprinkle Cake Ice Cream, Root Beer Float, Affagato Sundaes

There are dozens of ideas for using your ice creams and sorbets to create even more desserts, such as floats and sundaes as well as affogatos and ice cream cakes. The Ice Cream Book is at once modern and timeless and full of fun.