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

Product Features

• The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen
• Trade paperback, 256 pages
• Bruce Weinstein and Mark Scarbrough are the creators of the ten-volume Ultimate cookbook series for

From the Editors

<I>The Ultimate Ice Cream Book</I> 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. <P>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, <I>The Ultimate Ice Cream Book</I> has what you need to make any occasion a little sweeter.</P>
Product Description

Customer Response

Ice creams, gelatos, sorbets, oh my!
I really like this cookbook and I've had enormous success with every single recipe. The latest was Raspberry Ice Cream, which was an interesting variant of technique (the egg yolks actually cook in the processor by drizzling boiling hot simple syrup over them... THEN comes the cream, etc...) -- delicious. As to reviews which bemoan the book's explanations of techniques, well, I didn't have that problem. Then again, I'm probably a fairly savvy cook, and it could be a challenge for a beginner. But in all, I give the book high marks -- every recipe in my Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker has worked beautifully.

Meh. It's a Mediocre Book at Best
I really, REALLY wanted to like this book. I'm pretty obsessed with my ice cream maker this summer, creating all kinds of frozen goodies. I was appalled when I got this book and there were zero recipes for both gelato, or frozen yogurt. Whaaaaa? Seriously? In this day and age when gelato, and the healthier frozen yogurt are so popular, how does it not even get a mention? And honestly, avocado? I like the innovativeness of some of the flavors, but there are some that are pretty "out there".

My biggest beef with this book came with the Banana Ice Cream recipe on page 16. The recipe instructed you to make the custard, then add bananas and chill the whole mixture in the fridge overnight. Naturally, the next day, I had custard with a bunch of brown banana bits in it (as bananas are wont to do, when removed from their peel). Duh. I should have followed my instinct and not done this. So, I had to strain out the brown bits, and add new bananas, before freezing in the ice cream maker. The custard was still kind of brown, but definitely edible. Someone should have proofread these recipes.

The author does not explain the different between each "ice cream" recipe and it's "Philadelphia-Style" counterpart. What IS Philadelphia-Style? Did Philly suddenly develop an ice cream culture when I wasn't looking? I had to search the Web to get that kind of information which absolutely, without a doubt, should have been presented in this book. (Philly-Style is ice cream with no eggs.) How hard is it to mention that in the almost non-existent intro? There really isn't much explanation about what makes good ice cream, why one needs a food processor for everything (you don't), and why you need to boil milk first for many recipes (you do). I found myself wanting to take shortcuts, but inevitably sticking to the recipes, only to end up with brown bits in my custard.

Also, adding flour to ice cream is completely unnecessary. I've not seen this in any other ice cream book. Other such ingredients really made me shake my head and wonder where these recipes came from. A much, much better alternative is The Perfect Scoop from David Lebovitz. I got way better results and more of a variety from that book.

Simply amazing!
Let me start off by saying that I am a fervent cookbook collector AND a very active home cook/ baker. I have made many of the recipes in this book and they've all gotten raves. I was even able to substitute a bit in such ways as using soy cream instead of dairy cream, and the recipes still work!
The book doesn't have pictures, which I know annoys some, but I actually prefer it that way because that way there's more room for recipes. I also enjoy the "theme and variations" format because I'm always on the lookout for nifty ways to change up a recipe. I know some people are complaining about the variations because they're often simple, but personally I think it's nice to be reminded of all the small, subtle ways we can change recipes and create amazing flavor combinations.

Not all that
Not a great deal of variety in this book. No pictures to entice you to try a specific recipe. Seems to be just the basic vanilla and each addition (i.e., strawberries, peaches, etc.) is listed as another recipe. Perhaps I was expecting too much.

good versatile book
There are a lot of different recipes in this book, some that use egg, some that don't, some fantastic milk-free (chocolate sorbet), and tons of different flavors.

This is a great book to start with, though I recommend also scouring the internet for additional recipes if there's something specific you want to try

Others also Liked

Ben & Jerry's Homemade Ice Cream & Dessert Book
Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home
Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).)
The Best Ice Cream Maker Cookbook Ever
The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments