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 enlarge | Author: Bruce Weinstein
Publisher: William Morrow Cookbooks
Category: Book
List Price: $16.00
Buy New: $15.11
You Save: $0.89 (6%)
New (6) Used (9) from $8.29
Avg. Customer Rating:  83 reviews
Sales Rank: 678857
Format: Bargain Price
Media: Paperback
Edition: 1st
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1
Dimensions (in): 9.2 x 7.5 x 0.6
ASIN: B0002X1JMI
Publication Date: June 2, 1999
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 the ultimate ice cream book August 23, 2008
Enjoyed this book well worth having in your kitchen.It covered so much more then just making ice cream.Lots of fun testing new recipes and the variations. THANKS
 Kindle version specific review... August 22, 2008
0 out of 1 found this review helpful
I think others have covered the content well, it's basically a gigantic book of delicious recipies, common and not so common, that will give you a lot of ideas to use with your ice cream maker. The aim of my review is to add some info specifically for those Kindle users out there.
The problem with the Kindle version is the table of contents is limited to the very high level chapter headings. So you can easily go right to the main chapters: Ice Cream Cones, Ice Cream, Sorbet, etc. but not to a particular recipe like Vanilla Ice Cream. Doing a search on Vanilla Ice Cream brings back 86 results, 15 pages on the Knidle, so that's not super efficient. A search on the word Vanilla brings back 244 results since vanilla is used in so many recipes. It's a little better for less common flavors, coffee ice cream, for example, only returns 37 results. There is a "Searchable Terms" chapter but unfortunately the terms listed are not links, just an unclickable list of terms. So while it's not totally unusable on a Kindle a little work on the table of contents or index would make a huge improvement.
 A decent starter book for your first ice cream machine... August 18, 2008
3 out of 4 found this review helpful
The self-proclaimed "Ultimate Ice Cream Book" is stated to contain over 500 recipes for ice cream, sherbert, sorbet, granita, drinks and more, but this number is extremely misleading; there are really several basic bases (chocolate, vanilla, various fruits) with extensive lists of flavor variations.
As other reviewers have pointed out, it feels like the book was largely padded by large sections of cut-and-paste text; each recipe repeats the same basic instructions ad nauseam, and the simple line-drawing graphics repeat themselves as well. Many of the "flavor variations" overlap with other recipes: for example, there is a cherry chocolate nut listed under Philadelphia-style cherry ice cream, and separate entries for chocolate cherry ice cream and chocolate cherry cordial ice cream, a cherry chocolate malt, etc. that are simply variations of the same basic recipe. For example, the marmalade ice cream recipe lists seven variations, all of which contain "use (fruit) jam and (fruit)liqueur or (fruit) syrup. Is that really worth its own page?
Most of the ice creams are French, or custard, style and contain eggs, although there are several Philadelphia-style ice creams that rely on cream and sugar, not eggs, though they are less rich. If you were hoping for gelato, you'll have to look elsewhere. Dolce Italiano: Desserts from the Babbo Kitchen has an entire chapter devoted to gelato, sorbetto and semifreddo.
Also, some of the flavor combinations verged on the improbable side for my taste buds: butter fruitcake? Corn? Cashew and red pepper? Chestnut and candied fruit? Cinnamon basil? Hmm. These aren't something I'd make on a regular basis. However, other variations such as cinnamon harvest (cinnamon ice cream with granola, raisins, and nutmeg), mango ginger, and rum raisin sounded promising.
The selection of sorbets and granitas included unusual veggie ideas such as beet, carrot, cucumber, and tomato that would make a perfect first course on a hot summer's day. Also included are suggested toppings (various nut and fudge sauces) and making your own cones and meringue shells.
Overall, this is a good basic starting point if you're brand-new to ice cream making. You can also find numerous free recipes online at sites like Allrecipes (user-rated recipes). Final verdict: worth a look, but feels overpriced. Be sure to check out Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).), Ben & Jerry's Homemade Ice Cream & Dessert Book and Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments to round out your collection.
Excellent source of recipes July 16, 2008
We had never really made ice cream at home before. We bought the Kitchen Aid attachment and this book. So far I have tried the vanilla, chocolate, and cherry recipes. I'm thinking of trying to make sherbet or sorbet, but haven't tried that yet. Additionally we made some caramel ice cream by adding caramel during the last five minutes of the mixing phase. We only use the custard recipes (the ones with eggs that you cook). It take a bit longer, but the results are outstanding. I've completely given up on store bought ice cream. I don't know if I'm saving any money by making ice cream at home, but it's some of the best ice cream I've ever head.
The recipes are easy and once you understand the pattern, it becomes very simple to make the ice cream. This book is a great complement to whatever recipe book you get with your mixer.
Great book to start making ice cream July 5, 2008
I borrowed this book from the library after I found this great ice cream maker at a thrift shop. After we made our first ice cream (Vanilla w crushed candy canes) we were hooked. We have made many ice creams and sorbets. This book gives you all the basics for simple ice cream making. Needless to say I bought this book right after that 1st great ice cream, it has not disapointed.
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