MY GRADE: B
FROM PUBLISHER: Are you ready to take your baking over the top? Here are sixty decadent and delightful ice creams and the sixty desserts that are their vehicles. A la Mode offers not just solid dessert recipes, from raspberry oat bars to bear claws, from chocolate pecan pie to a white chocolate pavlova, but also gives you the unforgettable pairings that make these desserts smash hits: apple cranberry pie with Camembert ice cream, chocolate sheet cake with salt caramel frozen custard, and espresso cream jelly roll with mascarpone ice cream.
Let's face it: vanilla can sometimes be so... vanilla. A great a-la-mode pairing should be as decadent as finding the perfect wine to go with your cheese plate. With À la Mode, IACP winners and cookbook dynamos Bruce Weinstein and Mark Scarbrough show you how to create innovative delights such as creamy hazelnut gelato atop coffee-poached pears, or maple frozen custard with a mouthwatering cinnamon roll cake, alongside simpler classics like confetti ice cream with layered vanilla birthday cake. You haven't lived until you've had peanut brittle pie with popcorn ice cream, a Cracker Jack fantasy!
THINGS I'VE MADE
RASPBERRY OAT BARS
I think this could have used just 3/4c. jam instead of 1c. Of course you could substitute any other jam for the raspberry. I cut my bars, which were made in a 9" square baking pan, into six pieces. If you happen to have a 7" square pan you could probably make just half of this recipe.
CHERRY-VANILLA FROZEN CUSTARD
CHOCOLATE SOUR CHERRY LAYER CAKE
I made half the recipe in an 8"x2" square pan and didn't layer sour cherry jam between layers. It baked in 26 minutes. I made my own buttercream frosting for this. This is very bitter. It's made with both unsweetened cocoa powder and melted semisweet chocolate. It's dense like a brownie.
I'd never make this again and words can't describe my disappointment. I've made countless chocolate cakes and none have ever been bitter.
Creamsicle® but it's got ice crystals all through it and it's not creamy like you'd expect and falls apart. My mixture took 28 minutes in the ice cream maker After freezing 24 hours it was pretty firm. I'm not sure what the gelatin did for this, or the corn syrup. I'd make this again but only if I couldn't find a creamier recipe elsewhere.
SOUR CHERRY COBBLER
PEACH ICE CREAM
This uses fresh peaches, milk, cream, salt, cornstarch, and peach nectar. It took just 23 minutes in the ice cream maker to thicken. The peach flavor is very subtle, as is the peach color. Because you can barely taste the peach I wouldn't make this one again.
APPLE-CRANBERRY STREUSEL PIE
MY THOUGHTS: Though I'm happy with six of the eight things I made, I'm disappointed in this book. There are two more chocolate cake recipes and one brownie recipe in here but sadly I'm not comfortable making any of them because of how awful the one chocolate cake I made turned out. There are a few other ice cream/frozen custards I'd like to make and only a couple more baked goods.
There's not a basic chocolate ice cream recipe in here. The one basic vanilla ice cream recipe has chopped chocolate added and was given a fancy unpronounceable name. I wish there were a few more fruit sorbet recipes, those using no dairy.
There's not a photo of everything but there are quite a few and they're beautiful.
I received this from the publisher in exchange for an honest review.