Molly Moon Neitzel is an expert ice cream eater turned
enthusiastic ice cream maker. After a career in the political and
music industries, Neitzel gave in to her ice cream obsession in the
spring of 2008, opening her first Molly Moon's Homemade Ice Cream
shop—a great neighborhood hangout where people could congregate and
celebrate their favorite dessert. Neitzel's five Seattle-area scoop
shops and signature Molly Moon's blue ice cream truck have been
hailed as one of the best in the United States by Bon
Appétit, Sunset, Food & Wine, and Travel +
Leisure magazines. Neitzel lives in Seattle with her lovable
Frenchton pup, Parker Posey (featured in the company logo), and her
even more lovable husband, Zack.
Following an environmental studies degree at the University of
Washington, Christina Spittler dove in to studying
pastry at the Seattle Culinary Academy. Based in Seattle, she is
head chef at Molly Moon's Homemade Ice Cream.
“Blackberry Sage Ice Cream? Salted Caramel Ice Cream? Cucumber Mint
Sorbet? Welcome to the flavors of this cookbook from the Seattle
ice cream parlor owned by Nietzel and where Spittler is head chef.
Together, they want to show everyone how easy and fun it is to make
tasty gourmet ice cream at home—and they deliver . . . Beginners
will appreciate the simplicity of these recipes while aficionados
will be intrigued by the new flavors to try.”
—Library Journal
“The most fabulous ice cream ever. Now the most fabulous book ever.
Thanks to Molly Moon, DIY ice cream has never been so yummy.”
—425 Magazine
“Local ice cream maven Molly Moon Neitzel and pastry chef Christina
Spittler take a typically summertime treat into winter, spring and
fall with this invitingly illustrated guide revealing secrets from
Moon’s famous sweet shop. From honey lavender to maple bacon and
the always appropriate chocolate and vanilla varieties, the book
offers recipes fit for the most discerning cones, plus a few tips
on ice cream cakes, sandwiches, and shakes.”
—Seattle Magazine
“If ice cream had a fan club, I'd probably be the president. That’s
why books about ice cream make me salivate like a dog at a bone
store. Seattle-based Molly Moon just launched a new drool-worthy
book, Molly Moon’s Homemade Ice Cream. And I love how the book is
organized by seasons—like Mexican Chocolate ice cream and Blood
Orange sort for winter, Blueberry Frozen Yogurt for spring, and
Pumpkin Clove ice cream for fall. No matter the season, the book
encourages using fresh, local ingredients and experimenting with
really fun flavor combinations. Don’t these photos make you want to
dive right in?
—Oh Joy!
“Nietzel’s book captures the stores’ fresh, shop-around-the-corner
aesthetic and their focus on simple recipes that showcase quality
ingredients . . . The images speak to an underlying commitment to
sustainability, to buying local and organic. But at the heart is
just good ice cream. The recipes are organized by season.
Strawberry-rhubarb and baby-beet sorbets trumpet spring, while in
winter, Mexican hot chocolate ice cream or mulled-wine sorbet sound
as comforting as a cozy fireside. The flavors sing. In part,
that’s because the ice cream is Philadelphia-style, made without
the egg yolks that add richness but can also mask subtler flavors.
For the home cook, Philadelphia-style also means fewer steps—no
stirring a custard base over the stove. The recipes are clear
and accessible, most featuring only four or five ingredients. The
results are simple and pure . . . this book will make you see ice
cream differently.
—Los Altos Town Crier
In her new book, Molly Moon’s Homemade Ice Cream, Neitzel and her
co- author and co-worker Christina Spittler share home versions of
the shop’s recipes, from ice cream flavors to awesome additions
like butterscotch sauce and vanilla bean caramel and candied bacon
. . . Neitzel (who worked a college job making ice cream in
Montana) also shares some of her favorite places to source
ingredients, advice on ice cream success at home, and some of her
business philosophy.
—The Seattle Times
![]() |
Ask a Question About this Product More... |
![]() |