Big Gay Ice Cream: Saucy Stories & Frozen Treats: Going All the Way with Ice Cream: A Cookbook

Description

The debut cookbook from the beloved Big Gay Ice Cream food truck and shops, delivered in a unique and over-the-top fun yearbook style that takes you deep into the methods of their madly delicious ice cream, sundaes, and dreamy toppings and concoctions. The Big Gay Ice Cream food truck began as a summer experiment by couple Douglas Quint and Bryan Petroff in New York City in 2009. Described by the Village Voice as "a cross between Mister Softee and Mario Batali," the menu combines traditional soft-serve ice cream with imaginative toppings such as wasabi pea dust, Nilla wafers, and dulce de leche, served with the duo's irreverent humor. The book takes you from freshman year mix-ins to sophomore year toppings, junior year shakes, and senior year recipes for homemade ice creams and sorbets-with lots of outrageous stories and celebrity cameos along the way.

DOUG QUINT and BRYAN PETROFF are the cofounders and coowners of Big Gay Ice Cream, which began as a summer experiment rolling through the streets of New York City in 2009. The truck and shops have been featured widely in the media, including the New York Post, NBC, ABC, USA Today, New York magazine, The Rachael Ray Show, Food Network, and NPR. BGIC has two brick-and-mortar stores in New York City-in the East Village and West Village-and one in downtown LA. Their flagship truck was at Union Square for four years.