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Coffee Mall - The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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List Price: $16.95
Our Price: $11.53
Your Save: $ 5.42 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: William Morrow Cookbooks
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Average Customer Rating:  
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Binding: Paperback
Brand: Harper Collins
Dewey Decimal Number: 641.862
EAN: 9780688161491
ISBN: 0688161499
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 256
Publication Date: 1999-06-02
Publisher: William Morrow Cookbooks
Release Date: 1999-05-19
Studio: William Morrow Cookbooks
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Editorial Reviews:
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The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Good but not great.
Comment: I find this to be an average recipe collection at best. I am searching for an ice cream book that answers the questions that a creative (adventuresome)cook might pose and this is NOT it.
It discusses none of the issues that I'm sure many people would like addressed such as:
1. What are the pros and cons of substituting half & half for milk or cream beyond the obvious fat/calorie differences?
2. What would be the potential outcomes of such substitutions?
3. What are some options for increasing/decreasing intensity levels for flavors such as coffee, peach, blueberry or lemon?
4. Detailed recommendations for dealing with the nuances of the different types of freezers.
If I discover such a text, I will post my findings back on this page.
I will say that the recipes I have tried from this book have all worked well enough but have certainly not impressed me for the effort involved. Upon second try on each recipe, I have made significant adjustments and (to my taste) vast improvements.
At very least, I believe that this book should encourage people to take some risks as I have found out that the process seems to be very flexible and quite forgiving.
Customer Rating:
Summary: The ULTIMATE Ice Cream Book
Comment: It really is the ultimate. I honestly can't think of a flavor of ice cream or sorbet that I'd like to try that isn't included in this book. There are lots of unusual flavors as well, and although some people seem really put off by the idea of corn or avocado ice cream, I can't wait to try them all! So far I've made strawberry ice cream, honey crunch ice cream (come on, you'll never find honey ice cream at the store!), mango sorbet, chocolate sorbet, apple cider sorbet, blackberry sorbet, peach sorbet, and pomegranate sorbet. I've made mostly sorbets because they are healthier and require less ingredients and time, but the ice creams I've tried so far have been really great, and the hardest part is choosing what to make next.
I've noticed some people complain that most of the ice cream recipes use eggs, and that they would like to make more egg-free ice creams. Well just take a look at the flavors that are offered in both custard and egg-free based recipes... most of the ingredients are practically the same minus the eggs! The only difference I've noticed is that the egg-free recipes use richer creams and half and halfs than the custard based ones who may use a larger ratio of milk as opposed to mainly creams. Use your judgement and your intuition. Try making the recipes without eggs! Just don't make a custard. A couple reviewers said they have and that the recipes worked just fine!
I've also noticed that several reviews criticize the author's use of flour and cornstarch in a few recipes as stabilizers for the custards. Now my philosophy is that if you would eat a pudding or custard with cornstarch (and believe me, that's what's in them!), why wouldn't you eat a FROZEN custard using the same natural thickener to help create a fabulous product? These are not chemical additives! Nonsense. Just buy this book and enjoy the delicious treats you'll make at home. And stop listening to those "know-it-alls" because clearly they don't know good ice cream when they try it.
Customer Rating:
Summary: The Ice Cream Encyclopedia
Comment: This book has the widest selection of good standard recipes, as well as new imaginative ones, including frozen yogurt. I highly recommend it.
Customer Rating:
Summary: There is problem with Kindle edition
Comment: The recipes in the book are interesting, but the Kindle edition is missing the list of ingredient with their quintiles that one would need to make any of the recipes. A glitch perhaps?
Customer Rating:
Summary: the ultimate ice cream book
Comment: 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
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