Dig In! 4 Ice Cream Recipes to Beat the Heat

07/10/2014 at 01:21 PM ET
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Lucy Schaeffer/Stewart Tabori & Chang
WE ALL SCREAM FOR ICE CREAM

Happy National Ice Cream Month! (To be fair, every summer month is ice cream month to us, but if this is a reason to eat even more…)

To properly celebrate, we’re trying our hand at making our own frozen treats — with the help of four new ice cream cookbooks from our favorite scoop shops. And after hours of pouring over the pages, we’ve chosen a few of our favorite recipes to share.

Get ready for the sweetest summer yet.

Stewart Tabori & Chang / Lucy Schaeffer
AMPLE HILLS CREAMERY: SECRETS AND STORIES FROM BROOKLYN'S FAVORITE ICE CREAM SHOP

Not only does this cookbook share the story of how the husband and wife team got started making ice cream, it also has nearly 70 ice cream, topping and baked good recipes.
Our pick is the Breakfast Trash Ice Cream, which uses five of the cereals you probably loved as a kid — and, c’mon, still do. Who can resist such a nostalgic flavor?

Get the Recipe: Breakfast Trash Ice Cream

Artisan Books/Kelsey McClellan
JENI'S SPLENDID ICE CREAM DESSERTS

Jeni Britton Bauer of Jeni’s Splendid Ice Creams, who opened her first scoop shop in Ohio in 1996, might be one of the best known names in the ice cream world. And it’s no surprise, considering how tasty her flavors are. In her second cookbook, find 54 mouth-watering ice cream recipes (including a dairy-free version of her signature Salty Caramel) and more than 60 baked desserts and sundaes — not to mention cocktails, jams and mix-ins.

We chose the deconstructed Key Lime Parfait, which is made with graham cracker ice cream, lime curd and chocolate gravel — think crunchy chocolate cake bits. Yum!
Get the Recipe: The Key Lime Parfait


Ten Speed Press/Michael Harlan Turkell
THE SODA FOUNTAIN

Go back to the days of the soda fountain at Brooklyn Farmacy, where they have revitalized the traditional Brooklyn Egg Cream (contrary to the name, it doesn’t actually contain eggs!). Or just turn to this cookbook, which includes recipes for soda syrups, floats, milkshakes and our favorite: sundaes.

The salty-sweet Sundae of Broken Dreams is anything but; in reality, crunchy pretzel rods and salty-sweet caramel sauce are a dream come true.
Get the Recipe: The Sundae of Broken Dreams

Houghton Mifflin Harcourt/Brian Leatart
THE COOLHAUS ICE CREAM BOOK

Coolhaus was started in L.A. by two women with design and architecture background — and in the ice cream world, there’s nothing more architectural than an ice cream sandwich. The pair have perfected the art of stacking cookies and ice cream, and now sell their treats (many of which are named with a nod to famous design icons) in food trucks and at events across the country.

From their cookbook, we couldn’t resist classic red velvet cookies with molten chocolate cake ice cream sandwiched in between.

Get the Recipe: Red Velvet Cookie and Molten Chocolate Cake Ice Cream Sandwich


—Kristin Appenbrink


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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