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

Bruce Weinstein
4.5 out of 5 stars  See all reviews (54 customer reviews)
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Book Description

June 2 1999
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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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More + KitchenAid KICA0WH Ice Cream Maker Attachment + Ben & Jerry's Homemade Ice Cream & Dessert Book
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Product Description

From Publishers Weekly

Weinstein is a man who takes his treats seriously. Although his instructions are sometimes too sober for the subject matter and require some commitment, the ice creams, sorbets, sweet and savory granitas, toppings and drinks are served up with flair. There are roughly 70 recipes for ice cream, each with a number of variations, and several dozen more for sorbets. On the conservative end are four recipes for plain old vanilla and three for chocolate. For the sophisticate, there are ice creams flavored with thyme, lavender and Earl Grey tea, as well as tempting varieties using less common fruits such as fig, passion fruit, mango and rhubarb. Mix-in ideas abound with such concoctions as Ginger Ice Cream with bits of candied chestnuts, Classic Mint Chip with mini chocolate chips or Cashew Ice Cream topped with Trail Mix made by adding coconut, sunflower seeds and raisins. Weinstein even offers main course ideas: How about floating a scoop of avocado in a gazpacho soup or freeing borscht into a granita? To top things off, he provides recipes for hot fudge and other toppings, as well as for black cows and sodas that will turn any kitchen into a soda fountain. July)
Copyright 1999 Reed Business Information, Inc.

From Library Journal

Here are recipes for just about every ice cream imaginable, from four different versions of plain old vanilla to Avocado Ice Cream (it's really more of a chilled guacamole served as a garnish for gazpacho). Weinstein includes dozens of basic recipes for ice creams, sorbets, and granitas, with innumerable variations, along with sodas and shakes, hot fudge and other toppings, and even homemade ice cream cones. Recommended for most collections.
Copyright 1999 Reed Business Information, Inc.

Customer Reviews

Most helpful customer reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars Great variety of recipes Jan. 20 2004
I own this book and Ben and Jerry's and I like them both. However, this one is my favorite because it is more comprehensive. It is also nicely organized by recipe. Many flavors will have recipe variations listed below the main recipe. The Ben and Jerry's book is quite old and only has a few of their popular flavors which are listed under generic names and not the names sold in stores. If I did it over again, I would save some money and only get this book.
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6 of 6 people found the following review helpful
5.0 out of 5 stars The Ultimate Addictive Ice Cream Book July 26 2003
By A Customer
I don't usually share my thoughts about cookbooks that I buy, but I have to say that this book is truly addictive. When I first started making the ice creams in the book I stuck to the recipes that didn't require eggs. The author calls them Philadelphia style, but my family calls them delicious. All the ingredients called for are fresh. Fresh berries, fresh peaches, fresh cream. I like it that the strawberry ice cream requires so few ingredients. But my husband grew up eating frozen custard so I decided to try a few of the recipes that required a little more cooking. Beat the eggs, add the sugar, beat in some flour or cornstarch to help thicken the custard, heat the milk - it scared me at first, I'm not a great cook. But I did it. The custard was rich and smooth. Then came the fresh fruit. We're totally addicted. And it's nice knowing that there's nothing artificial going into our ice cream and frozen custards. I also like the fact that all the eggs we eat are being cooked first. After reading a few of the reviews here, I decided to try an experiment. So many people said they were staying away from the odd flavors, so I made some - sweet potato and green tea. We're hooked. They're so good. Someone else said you shouldn't add flour to ice. I made the mint ice cream recipe from this book without adding the cornstarch as the recipe called for. The ice cream was icy, grainy is what my husband called it. So I made it again just as the recipe required and it was perfect and has become an instant staple in our freezer.
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11 of 12 people found the following review helpful
5.0 out of 5 stars Icy delight May 3 2004
Very few commercial ice creams can stand up to homemade. Oh, I know. I have my commercial favorites too. When you make your own, however, you're in control of everything. Too sweet? Cut down the sugar a little. Too rich? Substitute half and half or milk for some of the cream. You want a flavor that doesn't come in the stores? Then it's time to bite the bullet and make your own.

You'll find details on ice cream machines in this book, as well as the differences between (and pros and cons of) ice cream made with and without eggs, details on flavoring ice creams, and tips for making "mix-ins" (cookies, crackers, etc.) that'll stay crunchy longer. You'll even find three recipes for ice cream cones in here!
This cookbook packs a lot of punch into a surprisingly small amount of space. Let's use Pumpkin Ice Cream as an example. Below it you have four variations listed: Pumpkin Pie Ice Cream, Pumpkin Raisin Ice Cream, Pumpkin Rum Ice Cream, and Pumpkin Seed Ice Cream. Mr. Weinstein could have done this a number of ways. He could have printed up a new recipe for each variation. He could have left them out entirely. Or he could have put the traditional paragraph of "oh, and you could try adding this, and this, or this." In the first case you pay more for a cookbook that could have been smaller. In the middle case, we would have been bereft of many extra fantastic recipes. In the last case, when we sat down to pick a recipe and make out our grocery list, we would have failed to read the last paragraph, and we'd eternally find ourselves saying "Oh, next time," without ever making the variations. So this is PERFECT. I wish more cookbooks did this. The variations are 1-3 sentence quick directions, but easy to pick out and implement.
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2 of 2 people found the following review helpful
5.0 out of 5 stars excellent book of recipes for frozen treats Jan. 28 2003
By audrey
We bought this book along with several others when we got our Cuisinart ice cream maker a couple of years ago, and this is the book we turn to most frequently. Results are consistently good and ideas in the book are creative and help you begin to make up your own recipes.
There are recipes here for ice cream, sorbets and granitas, ice cream toppings, drinks like malts, shakes and sodas, and even a section on how to make your own cones! There are over 100 pages devoted to ice creams, each taking one or two pages for the basic recipe and a number of variants; for example, the peach ice cream entry also contains recipes for peach ginger, peach macaroon, peach melba and peach thyme ice cream. I have tried over twenty of these recipes and have been very happy with them all.
Great resource to go with your small ice cream maker.
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15 of 18 people found the following review helpful
3.0 out of 5 stars Tons of Recipes, But a Poor Cookbook June 14 2001
By Dan
This is a recipe book that reads like your mother's recipe cards: lists of ingredients and how to combine them, but nothing about the technique or the science of what you're trying to make. You couldn't find a better book of recipies for ice cream. But if you want to know the whys and hows of ice cream making, this is a poor excuse for a cookbook.
Recipies, recipies, recipies!--not only for chocolate, vanilla, and strawberry, but for corn, avocado, and oatmeal--this is certainly the right book for those looking for variety. Weinstein has done a fabulous job in assembling old-fashioned favorites as well as nouvelle experiments. His inventiveness of new flavors is as delightful as the astonishing accuracy with which he recreates ice cream parlour favorites.
The problem I have with the book is that it's extremely lacking in every other aspect you expect from a good cookbook. Weinstein never discusses the cooking and prep technique he presents. You'd think ice cream was impossible without a food processor, which he calls for in almost every recipe (but you can easily make these recipies without it). He never mentions why I must boil the milk and later strain the mixture (You don't really, unless you're using unpasturized milk). And why must I refrigerate the ice cream before putting it in the ice cream maker? (Okay, maybe that's not so mysterious.) I also became suspicious when I found a recipe for choloclate ice cream (there are many) that calls for cocoa but never for salt. (Salt almost always improves the taste of cocoa and would have the added benefit of lowering the freezing point of your confection, helping it not to freeze solid if you cure it in the freezer.)
Finally, dispite the impressive quantity of recipes, you won't find a single one for gelato.
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Most recent customer reviews
1.0 out of 5 stars Not ready to review!
I have not used enough out of the book to review and give my opinion on yet! Yogurt comes out to hard.
Published 1 month ago by mrs margaret dodgson
5.0 out of 5 stars Good cooking book, even for beginners !
I'm not a cook nor have I a lot of experience in ice cream making. In fact, I just got my first ice cream machine ( Cuisinart ICE-21C ) and bought this book along with it. Read more
Published 1 month ago by Nicolas Labbe
4.0 out of 5 stars Good companion to your new Ice Cream machine
I have loved every ice cream recipie I have made from this book. I do not know if I will be making a savoury ice but it looks interesting. Read more
Published 3 months ago by CHARLES M BRITT
5.0 out of 5 stars I'm excited to start using this book!
I love how this book was written. I love all the recipes, I haven't tried any of them out yet but I'm sure they will be amazing! Read more
Published 5 months ago by ChilliwackChick
4.0 out of 5 stars GIFT
I bought this item as a gift to accompany a Frozen Yogurt/Ice cream maker. Very good book with lots of recipes.
Published 9 months ago by Linda Dinning
3.0 out of 5 stars Lots to choose from
This book contains many great recipes and ideas although the style of the book is older. There are no photos and the pages are not glossy and fun to look at.
Published 18 months ago by JMP
4.0 out of 5 stars Many good recipes
I have used this book several times to make ice cream.
It has a wide variety and variations of recipes. Read more
Published 19 months ago by E. Thomas
5.0 out of 5 stars Worth the purchase
This book was very much worth the money. The author explained why things were done a certain way which is helpful for first timers. I also liked the variety of recipes. Read more
Published on Aug. 20 2011 by carrie5215
5.0 out of 5 stars still the best ice cream book ev er
i've had this book for three years and it's the only ice cream book i ever use. i have others including ben and jerry's, but so many of ben and jerry's recipes use raw eggs which... Read more
Published on Feb. 28 2004
5.0 out of 5 stars The Formula to Success
The first thing I noticed about this book is the use of a basic ice cream formula: mix sugar with eggs, heat milk and cream, mix heated milk and cream with sugar and eggs, return... Read more
Published on Dec 21 2003 by "jlincolnwhite"
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