The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Features

Additional The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Information

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.

What Customers Say About The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More:

For novices, remember that 2 yolks are a better choice than one whole egg, slowly temper your egg mixture by using a gravy ladle or turkey baster to add the hot milk or half and half while stirring, and draw a line over the back of a spoon using your finger to see if your custard is finished cooking (if the line holds, it's ready). Overall, the flavor ideas are numerous and interesting, but the execution is lacking.

Now that I've started, however, the deficiencies are becoming evident. I got this last holiday season and quickly decorated more pages than not with "to make" flags.

In addition, there are quite a few erroneous statements (almond paste does not equal marzipan) and strange assembly instructions that cause more aggravation than make sense (grinding nuts with corn syrup yields a sticky mess, not fluffy ground nuts for infusing flavor). Most of the custard recipes call for whole eggs only, rather than all yolks or a mixture of the two.

Using only whole eggs may save you a few calories, but you'll sacrifice texture in the final product and it will be much easier to curdle the eggs when cooking the custard. People with a little know-how (or familiarity with a few key episodes of Good Eats) will get the most out of this book, as ingredient and/or technique adaptations will be necessary for most recipes to get the best results.

It's easier than it sounds, but more detailed than the book lets on.

This is a great buy. If you don't know what half and half is it is normal cream where as heavy cream is thickened cream. I worked out some of the ingredients via the internet. Eg. Hope this helps others.I am enjoying making the icecream knowing that the ingredients don't have any nasty preservatives or additives and giving it to my child. So keep up the good work you deserve a medal

This book was not what I expected. All of the ice cream recipes are actually for frozen custards (contains eggs and require cooking mixture on stove top before freezing). There are some interesting recipes, especially for sorbets.

This is by far the best ice cream book out there. There are so many variations for each flavor. And the chocolate sorbet recipe made with coconut milk is to die for, especially for friends who are vegan or can't eat dairy products.

My only disappointment (as the book was purchased as a gift for a friend) was the quality of the paper used in its publication. This is a super recipe book for delicious ice creams, sorbets, drinks and other summer treats. The recipes are mouth-watering, different, and easy to follow. It would have been helpful to know before purchase that this paperback was produced with 'rough-to-the-touch' paper, as the superb contents would have been greatly enhanced by glossy or at least smooth quality paper. Despite this, however, it is still a good buy and has given my friend lots of pleasure.