People who don't wish to eat real ice cream should refrain from reviewing ice cream books. To malign this wonderful book because it doesn't offer "diet ice creams" or because the book recommends eggs in ice cream recipes (which is what traditional ice cream demands) is like maligning a Kosher cookbook because the recipes don't have enough pork in them. If you don't wish to eat real ice cream, then...don't. But don't hurt a professional author who has worked hard to give wonderful recipes (each one with very unique measurements -- not 4 eggs for every recipe, etc.) just because you wish to eat Betty Crocker grade ice cream. Also, though the measurements may have needed uniformity, a cup is a cup. Adding a little more or less will just tweak the taste a bit, but it won't hurt if you add 50ml more or less. The low-brow cuisine obssessive habit of measuring everything exactly is frankly sophmoric. You get more than enough ideas to create wonderful ice cream. Just use your imagination inspired by these wonderful gourment recipes to create your own ice cream. And again, if you don't like real gourmet ice cream, then at least have the decency not to hurt the ranking of a tremendously wonderful book. In addition to this book, I recommend "Frozen Deserts" and "Making Artisan Gelato" -- neither of these books are for fake ice cream lovers, and the measurements in Frozen Deserts are in restaurant portion quantities. But please note this book is hailed by the pastry chef of New York's Per Se restaurant, considered one of the finest restaurants in the world. Both books, and Linton's The Ice Cream Bible, give wonderful tips on making ice cream correctly...and yes, this entails using eggs and some imagination and creativity. I would have loved more photos in The Ice Cream Bible, but you can't have it all. There are books with pretty pictures, but their recipes don't work. The recipes here are legitimate. They are not complex, unless you are really really dumb. Incidentally, making real ice cream entails cooking and cooling ingredients. If you are impatient to do this, skip making ice cream and buy what you wish to eat at the supermarket. In life, you get what you invest. If you invest time and love in preparing ice cream, you will love the ice cream created by your dedication to the correct process. In the world, there are "fast food ice creams" and then there are "gourment ice creams." The Ice Cream Bible is a text for lovers of gourmet ice cream THAT YOU CAN make in a home ice cream maker in home proportions. So it's relatively easy to make ice cream, yet you are getting hundreds of wonderfully unique and delicious recipes.
