I met Stef Ferrari at ice cream college. She sat one row ahead of me in the giant conference room that served as our lecture classroom. On the first day, she was eating candy for breakfast. At our mid-morning break, she joined me in line for an ice cream sundae. Her bright red hair made her easy to spot. At afternoon break, she told me how good the chocolate milk was.
As ridiculous as this sounds, I liken my experience in ice cream academy to a short stint in the military–the hours were long, the information was overwhelming in quantity and complexity, and it was January in Eastern Pennsylvania. These are conditions under which you bond rather quickly.
I soon learned that we both lived in Brooklyn, and by the spring, Stef would open her own ice cream shop in the neighborhood next to mine. The shop, named Hay Rosie for her mother, is now shuttered, but I spent that summer visiting more times than was reasonable or healthy.
When Stef told me she was penning a book, it made me very, very happy. Firstly, for selfish reasons: I wanted to eat flavors like Mexican Muscovado Caramel, Lemon Bar, and Bananas Ferrari again. But I was also happy for everyone else who’d buy the book. Stef in an unrepentant food geek: this was true when she worked in the craft beer business, and remained true when she built custom ice cream equipment for her shop, so she could homogenize her own bases.
I knew Stef would approach this collection of make-at-home recipes with her trademark level of obsessive detail, curiosity, excitement, and openness. I knew these qualities would result in successful, delicious recipes.
One last thing you should know about Stef, she loves ice cream. She LOVES it. It’s a part of who she is. Ice cream is what first connected us, and is something we collectively nerd-out about to this day. I am so excited to cook from this book. Congratulations, friend.
I chose a simple recipe from the book to share with you, but Ice Cream Adventures is full of new and inventive recipes like Peychaud’s Bitters Whipped Cream, Cacio e Pepe Ice Cream, Tomato Caramel Sauce, Fennel and the Goat Ice Cream, Pretzel Honey Mustard Ice Cream, India Pale Ale Ice Cream, Olive Oil and Vanilla Lime Milkshake, Melted Ice Cream Pancakes, Sage Chocolate Chip Ice Cream, Sriracha Popcorn Ice Cream, and Strawberry Pop-Tart Ice Cream–to name just a few.
Stef has generously offered a copy of her book to one lucky reader. Just leave a comment describing your favorite ice cream flavor, your favorite ice cream shop or recipe, or the strangest ice cream flavor you’ve ever had. Giveaway closes on June 15th.
“Deeply rich, dark muscovado sugar responds with enthusiasm to the tang and lush texture of sour cream in this base.” (Note: “whipped topping” means cool whip or truwhip; don’t use whipped cream in its place.) Yields about 1 1/2 quarts.
Reprinted with permission from Ice Cream Adventures, by Stef Ferarri, copyright © 2016, published by Rodale.
- 12 ounces whipped topping
- 1 can (14 ounces) sweetened condensed milk
- 6 ounces (1 cup minus 2 tablespoons) sour cream
- 4 tablespoons dark muscovado sugar
- In a bowl, gently fold together the whipped topping, milk, sour cream, and sugar, taking extra care no to deflate the air from the whipped topping. Once well integrated, store in an airtight container and freeze overnight.