Everybody loves ice cream and certainly Lindsay Clendaniel, ice cream blogger and author of the compilation cookbook Scoop Adventures: The Best Ice Cream of the 50 States does. She’s such an ice cream fanatic, she’s scoured the United States to bring together the most unique ice cream recipes from some of the country’s best ice cream makers.
Clendaniel says she inherited her love for all things ice cream from her mom who “never says no to ice cream.” For many years, she explored the world through ice cream, trying every ice cream she could find. Then she discovered she could make ice cream herself and the whole world opened up for her. In 2009, she began to write ab out her ice cream making adventures in her blog, Scoopadventures.com. As her blog gained followers and notice, she was approached to write a cookbook of the best ice cream recipes from every region of the U.S. and Scoop Adventures: The Best Ice Cream of the 50 States was born.
This is no ordinary ice cream cookbook. The recipes go way beyond the usual chocolate, vanilla, strawberry varieties. The author has chosen unusual and interesting ice cream recipes such as Steen’s Molasses Oatmeal Cookie Ice Cream, Balsamic Fig Ice Cream, Nebraska Sweet Corn Ice Cream, Pink Panther Ice Cream (raspberries and orange juice), and even Mimosa Ice Cream.
Clendaniel divides her book by region: The Sugary Southeast; The Sweet South; The Scoopable Northeast; The Mouthwatering Midwest; The Mountains of Milk and Cream; and The Wild, Wild West. She introduces each region with personal recollections and an invitation to explore the area through its flavorful ice creams.
Ice Cream Inspiration
She also offers her own chapter, “Inspirations from My Ice Cream Travels” where she offers recipes she’s devised from being inspired by others’ ice creams. And these recipes are pretty wild—Prickly Pear Coconut, Rosemary Honey Walnut, Goat Cheese Ice Cream with Pickled Blueberries, Avocado Lime and more.
Each recipe features a short introduction about the ice cream and its source. It also ha, yield, an ingredient list, and simple directions for making the recipe. On the opposing page there’s a luscious photo of each ice cream recipe. To ensure readers have the best results, she also offers an “Ingredients and Techniques” section that gives tips about ice cream ingredients and strategies to make creamy good ice cream. And finally, she lists contact information for all the ice creameries that shared their signature recipes to create this book.
Scoop Adventures is a fun and accessible book. The recipes are easy to follow. I made a couple of the recipes, including Buttermilk Honey Ice cream, a sweet and tangy delight and Mayan Chocolate Ice Cream, a nondairy vegan ice cream made with coconut milk that was surprisingly good.
While it might take me a while to warm up to Olive Oil Gelato with Sea Salt or Juniper Gin Ice Cream, I’m looking forward to spending the summer playing with many of the creative ice cream recipes Clendaniel has gathered or developed herself. And I think any ice cream lovers will feel the same way. – Bobbie Hasselbring, RFT Editor