The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, – A Comprehensive Cookbook with Homemade Recipes and Tempting Flavors

This is a fantastic book with a full range of recipes from simple to complicated, with several possible variations on each one. There have been a couple of recipes that didn’t work so well or that I didn’t think were worth the trouble to make, but most have been straightforward and easy to follow. My copy has been dog-eared and marked up with my notes and suggestions for future batches. If I could keep only one cookbook, this would be it. Well, maybe after my old Better Homes & Gardens. Don’t believe the reviewers who trashed this book… it is well worth your time and money. Addendum: Well, isn’t that funny. I just finished making the batter for Butter Pecan ice cream from this book. The instructions didn’t make sense to me but I followed them exactly. What happened was exactly as described by another reviewer… the sugar turned into a hard lump when adding the half and half mixture. I was able to get the lumps melted and salvaged the recipe, but it tastes a bit like burnt sugar, or a Slo-Poke candy. I believe the author meant to add the half and half with the sugar, so this was definitely a mistake. Overall, though, I still think this is a great cookbook, I just need to listen to my instincts.

Ice cream is a simple affair, really, but there are a few standards in this book that really jump out in front. The Vanilla Ice Cream made with sweetened condensed milk was judged "the best ice cream I've ever had" by a panel of children and adults (disclaimer: they were friends and family, but who will be quicker to tell you the truth? Tip: add a real vanilla bean to the custard base). And the lemon and lime sorbet recipes are so wonderful. Despite it's surface simplicity, ice cream is a versatile food, and even 500 recipes doesn't cover the amazing diversity one can bring to the dessert. For example, the lime sorbet recipe made with pomegranate juice in place of water? Stupefyingly good. The orange ice cream recipe with passion fruit syrup and crushed cocoa nibs added? Subtle and sophisticated. Start with this book and use your imagination. If you love ice cream, buy this book. You'll love it even more once you start using these recipes.

I've tried several of these recipes, and all were immensely popular. However, the one that has been the MOST popular is the cinnamon basil ice cream. It has a vanilla base, and the cinnamon adds an earthy sweetness, while the basil (I know, I know, but trust me on this) offers a clean freshness. My friends ask me to make this every spring and summer. My only qualm with the book is that the portion sizes are too small!

I received quickly this nice ice cream machine. It was very easy to set up and we went straight away to making the first batch of ice cream. Then the second, the following day and then another and another and another. We've gone ice cream making bonkers. The only 'complaint' I have is getting the ice cream off of the stirring paddle. That would be with any ice cream maker and therefore just something I'll deal with for this superbly creamy concoction of at flavor of my/our choosing. It always takes less than the one hour. If I get busy doing something while it is making, it seems as though it has taken no time at all to make. Naturally one puts in time to make the base and add what flavors one might like.i took this one reviewers advice and made a batch of base ahead if time, to cover about 3 makes of ice cream. May as well while you are at one batch anyway. Just go ahead and make another one or two while you are mixing that one up. Then I did so happen to have a nice thick big 'ball jar' type jar in the cupboards of which I poured my extra base and put in the fridge in a SAFE spot. Sure would not want anyone knocking it out on the floor! Therefore, with that base pre made and adding what flavor to it, the task is just TOO EASY! Perhaps the bad reviews got a "lemon" one. Mine works perfect. As also of which one reviewer wrote, is that as with any ice cream maker it will still be somewhat soft when it is finished and it would need to be stored in the freezer straight away. Of course you can spoon up a wee bit and eat some right away. However, if there's just a couple of you, all of it can not be eaten or could it? ;) I bought those Tovolo ice cream containers for freezer that are sold here on Amazon. They are quite nice. Yet, you could use any freezer type container. I and my son are very happy with this machine. I was afraid being that it was much cheaper than the rest. Always that saying, "you get what you pay for". Well, maybe, just maybe the others are OVER-priced to begin with. The only thing is, is that had I been not price conscientious I would have paid more for a full 2 quart maker. However, it turns out I can turn around right away and Pour in another load IF I want to. The 1.5 does induce the option of choosing a new flavor more quickly than if I was stuck with just the one flavor left over. Just something to think about if you think the 1.5 qt. will not be enough. I liked what that one other reviewer said when I was reading them before I chanced it. "Just order it already!" You chance getting a lemon these days on almost everything. I sure think more people got a good one than a lemon. I think I will get my monies worth out of it. I don't expect it will last for 10 years of avid ice cream, gelato, sorbet, slushy making. I will enjoy it until it goes no more.

I've had this book on my shelf for years and only recently have had a chance to use it--finally got an ice cream maker! It's a great starter book--the recipes are simple, straightforward, and plentiful. It runs the gamut from your more "pedestrian" flavors (like vanilla, chocolate, etc.) to things like sweet potato and ginger. The recipes overall seem to be lighter than other ice cream recipes out there--relying on more milk (as opposed to cream) and fewer eggs. The results still have been creamy and delicious, despite being (somewhat) healthier. The coffee ice cream recipe, by the way, is exceptional! I do wish there was more information on the hows and whys of ice cream making, but overall, it satisfies (especially for a book collecting dust unused for years!).

With today's runaway inflation it's cheaper to make your own ice cream than to buy it at the store. $10 for a pint of ice cream is outrageous. And making it yourself ensures that you can control what goes into it. No more chemicals that you can't pronounce. You can fix the flavor you want, when you want it. For instance, a large famous ice cream maker in Vermont used to have a wonderful Peach Cobbler ice cream that they no longer have. Another large producer used to have a wonderful Blackberry Cobbler. Yet another had Blueberry. A large producer from Texas uses chemicals you can't pronounce. But now you can make all your favorites yourself in your ice cream maker at home, using real ingredients and making it cheaper. Ice cream, frozen custard, sorbet, gelato and more are easily made with your machine at home. But don't be fooled! Making ice cream isn't as easy as pouring all the ingredients in the churn and flipping a switch to turn it on. Some of the recipes will require some prep work on the stove top, with a mixer, and even a food processor. But whichever flavor you make you can be assured that it is made with real ingredients and that you made it. Have fun with the recipes or come up with your own. I've always been of the opinion that a recipe was just a guideline when I cook, but it's a chemical formula when baking and to be followed expressly except for flavors. Making ice cream falls somewhere in between the two. Have fun with the recipes and enjoy the ice cream.

I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet). Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.

I love this book, and if you love making ice cream, I highly recommend it. The recipes are easy to follow. My all-time favorite is the raspberry margarita sorbet (for adults only since it does contain alcohol).

Leuk boek, jammer dat er geen foto’s bijstaan..

The recipes are good 👍

Grt recipes

Für mich das ultimative Eiscremebuch!!! In den Rezepten sind zwar amerikanische(welch Wunder!) Produkte ( Sahne) aufgeführt, was hier bei den Rezensionen teilweise kritisiert und als nicht deutschlandtauglich bezeichnet wird, aber man findet in Deutschland gute Alternativen und kann die Rezepte leicht auf unsere Produkte abwandeln. Der eine mag es sowieso sahniger als der andere, also nur Mut! Wir haben etliche Rezepte in den letzten Jahren ausprobiert und sind jedesmal begeistert! Sie sind sehr kreativ und oft gibt es auch eine etwas leichtere Variante. Es macht absolut Spaß und ist ein wahrer Genuss mit diesem Buch " zu arbeiten"!!! Im Vergleich dazu: wir haben auch das Buch von Ben & Jerry, in dem es nur die 3 Grundrezepte für leichtes, mittleres und sehr gehaltvolles Eis gibt und wo dann nur noch zusätzliche Zutaten hinein gemischt werden( Schoko, Keks, ...) . Das finden wir total langweilig und schon das mittlere Rezept erschlägt einen! Daher geht unser Griff im Regal immer wieder zu diesem fantastischen Eisbuch von Bruce Weinstein, vielen Dank!!!

Some of the ingredients are hard to get in Australia. For example, a few recipes called for orange juice concentrate. It' s not a common ingredient here. I was hoping for some more inspiring recipes. For a basic ice cream making book, it does the job.