When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle.
She is head chef at Moll.
Her environmental ethic, passion for all things edible, and her culinary expertise led the Northern California native to the pastry kitchens at Seattle\'s Earth and Ocean and Rover\'s.
Following an environmental studies degree at the University of Washington, Christina Spittler dove in to studying pastry at the Seattle Culinary Academy.
Neitzel lives in Seattle with her lovable Frenchton pup, Parker Posey (featured in the company logo), and her even more lovable husband, Zack.
Neitzel\'s five Seattle-area scoop shops and signature Molly Moon\'s blue ice cream truck have been been hailed as one of the best in the United States by Bon App tit, Sunset, Food & Wine, and Travel + Leisure magazines.
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.
Of course, they\'re even more fun to eat About the Author: Molly Moon Neitzel is an expert ice cream eater turned enthusiastic ice cream maker.
From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat ), these ice Creams and Sorbets are both simple and fun to make.
So much so that they\'ve been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and Toppings at home Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find Recipes for most flavors imaginable and even those a little unimaginable.
When Molly Moon Neitzel opened the first of her five boutique ice cream scoop shops in the spring of 2008, it was an instant hit with the folks of Seattle
