I'm not familiar with Coolhaus myself. It's not here where I live and I didn't notice it while at places that I've visited where it is at. But, they must have good ice cream, from the sound of it.
Maybe you'll want to take advantage of this recipebook while it's greaty marked down (to
$2.99), a 75% drop from the
digital list price. Whether or not you purchase the book, however, I'm sure that you'll want to take advantage of one or more of the
free recipes on
the book's webpage. There's one for:
- Blueberry Cobbler Ice Cream
- Brown Butter Candied Bacon Ice Cream [I don't believe that bacon belongs anywhere close to any ice cream, myself. ha. G.]
- Pretzel Chocolate Chunk Cookies.
Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets. By Natasha Case. Rated 4.4 stars, from 25 reviews at the present moment. Print list price $25.00; digital list(?) price $11.99; Kindle price now
$2.99. Rux Martin/Houghton Mifflin Harcourt, pubisher. 240 pages.
http://www.amazon.com/Coolhaus-Ice-C...2C+and+Sorbets.
Book Description
From a beat-up postal van turned food truck, Coolhaus has rocketed to a national brand. Yahoo! called it “the best ice cream in America.” The inventive sandwiches, named after famous architects, are sold in supermarkets across the country, as well as from trucks in Los Angeles, New York, Austin, and Dallas. Coolhaus has drawn accolades from the New York Times, Every Day with Rachael Ray, Time,
and Good Morning America
, to name a few, and from such celebrities as Will Ferrell, Jimmy Kimmel, and Alex Guarnaschelli.
Now the owners part with the recipes for their coolest creations, like the BuckMINTster Fuller (Dirty Mint Chip Ice Cream with Chocolate Chip Cookies) and the Frank Behry (Strawberry Gelato with Snickerdoodles). Daring flavors range from classic (Cookies and Sweet Cream), to boozy (Bourbon Manhattan), to vegan (Lychee Martini), and even savory (Fried Chicken and Waffle).
Sandwiched among the treats are tips on ice cream making, profiles of major and up-and-coming architects, and amusing tales of the owners’ forays into the ice cream business