PROSPECT HEIGHTS — If you want Ample Hills ice cream this spring, but don’t want to wait in line at the Vanderbilt Avenue shop, you now have another option: Make it at home.
The secrets of the Prospect Heights ice cream parlor’s most popular flavors, including Salted Crack Caramel, Cookie au Lait and Sweet as Honey, are available starting Thursday in a cookbook written by Ample Hills Creamery's founders, Brian Smith and Jackie Cuscuna.
The husband and wife pair wrote the book with input from their two kids, ages 7 and 4. It’s written as an eight-chapter children’s adventure book, complete with visual puzzles and activities.
“Our shop is really more than an ice cream shop. It’s a community gathering spot,” Smith said. “We wanted to capture all of those facets in a book and do something more than just give people recipes.”
But that shouldn’t scare off serious ice cream makers, he said.
“It’s still a very legitimate recipe book with really good ice cream recipes that you can make at home,” Smith said. “And there’s glorious, gorgeous food porn-like photographs of ice cream in there.”
Each flavor recipe is illustrated and photographed step-by-step for ice cream novices and masters alike.
“We really wanted to make sure that there was something for everyone in this book,” Smith said.
Ample Hills will be expanding beyond its walls in more ways than one this spring. Smith said they’ll be opening a second location in Gowanus in late May or early June.
“Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shop,” is available on the store’s website, in the parlor itself and through online retailers. It is $24.95 and published by Stewart, Tabori & Chang.