Ample Hills Creamery

In late May 2011, owner and ice-cream maker Brian Smith was prepared with 130 gallons of homemade, artisanal concoctions for the opening of Ample Hills Creamery, Brooklyn. Four days later he had sold out. That year, more than 100,000 scoops of ice cream were made and sold and the success continues today. Ample Hills goes through at least 50 gallons of its signature Salted Crack Caramel every week. More than a hundred flavours have been created at the shop, the book features 75 of these...
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In late May 2011, owner and ice-cream maker Brian Smith was prepared with 130 gallons of homemade, artisanal concoctions for the opening of Ample Hills Creamery, Brooklyn. Four days later he had sold out. That year, more than 100,000 scoops of ice cream were made and sold and the success continues today. Ample Hills goes through at least 50 gallons of its signature Salted Crack Caramel every week. More than a hundred flavours have been created at the shop, the book features 75 of these sought-after recipes, including Salted Crack Caramel, Ooey Gooey and the Munchies. The recipes are organised in a unique way; with ice cream flavours presented by mood: a scoop of Black Cow Float if you're feeling nostalgic, a combination of baked chocolate chip cookies and cookie dough if you're heartbroken. Filled with stories, recipes, helpful tips and ideas, Ample Hills Creamery also boasts mouthwatering photography of the ingredients and final products as well hand-drawn illustrations.