Wanderlust Creamery Presents: The World of Ice Cream

From the innovative and popular Los Angeles chain of ice cream shops comes a technically rigorous guide to making ice creams which often–though not always–employ Asian ingredients and flavors.

Author Adrienne Borlongan has a food science degree and comes from a Filipino American family. The first characteristic is demonstrated throughout the book, as she presents a variety of base mixtures to suit different flavoring ingredients, suggests various stabilizer blends, and recommends equipment such as a brix refractometer. If you want to geek about ice cream science, Borlongan is here to help you.

Those various bases become key as you learn to make ice creams with flavors such as:

• Unfermented ruby chocolate

• Pasteis de nata (yes, the Portuguese egg tarts)

• Gula melaka caramel, made from a sugar derived from coconut palm flowers

• Salted plum and pineapple

• Labneh, pomegranate, and rose

• Basil lime with strawberry

It’s hard to do justice to the range of original ideas here. Very much for the adventurous.

Hardcover. Color photographs throughout.