Ben & Jerry's Homemade Ice Cream & Dessert Book

Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".


Good Tasting Recipes with Fresh Ingredients Fun to Make   December 1, 1998
 101 out of 106 found this review helpful

Who doesn't like Ben and Jerry's premium commercial Ice-cream? The recipes in this book are for their familiar flavors and more. All ingredients are fresh and pure. There is plenty of unusual detail in the book. For example, who else bothers to mention that it takes some fresh lemon juice to restore a tanginess to the all too sweet flavor of over-ripened bananas in banana ice-cream?

Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".


This is a happy, fun and tasty cookbook!   August 31, 1998
 2 out of 2 found this review helpful

I really am enjoying Ben & Jerry's Icecream & Dessert book. It is easy to use, colorful, funny and has delicious recipes. The instructions are simple and the recipes are easy to increase. (We like a lot of icecream)

I recommend this book and am happy that I ordered it.


Great recipes & tips on coming up with your own ideas.   July 10, 1998
 9 out of 9 found this review helpful

This was my first ice cream book when I first bought my machine. They have recipes for many of their most popular flavors, plus a few you don't see too often. They also talk about the basics of ice cream & its components, so you can come up with your own creations. My only complaint is that they often call for raw eggs in recipes that aren't cooked. While eggs these days are pasteurized, I still prefer to play it safe by using either a cooked recipe or using egg substitute.