The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Paperback – May 19 1999
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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.
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Top Customer Reviews
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.Read more ›
The second thing I noticed about this book is that the recipes range from the very simple (Vanilla, Chocolate) to the unusual (Oatmeal). There are also several recipes for ice creams made with spices, which I highly recommend. Weinstein also gives numerous suggestions for additional things to put in the ice cream, leaving much room for experimentation. For unusual and hard to find ingredients, Weinstein provides sources for buying the ingredients by mail.
Ice cream making has never been easier; ice cream has never tasted so good!
Here's where The Ultimate Ice Cream Book is more than helpful. From the simple recipes for ice cream cones to the explanations how ice cream should be made, what is Philadelphia style ice cream, and how to keep your eggs from clouding for regular ice cream, the book is a must if you have an ice cream maker. It provides hundreds of recipes with a lot of flavor and imagination. One of my favorite parts of the book is that each recipes has variations, so if you are concerned about certain ingredients because of a diet, allergies, or just personal choice, it is more than easy to still make excellent ice cream while avoiding what you don't like. Almost every recipe is accompanied by the egg-less Philadelphia style ice cream (which are faster to make), and every recipe has basic explanations what to do, so you don't have to keep flipping through the book while you're cooking.
Every single recipe I have used from this book yielded delicious ice cream. I highly recommend it.
Most recent customer reviews
Bought for a gift accompanying the ice cream attachment for the kitchen aid mixer. Looks like a great book!Published 2 months ago by Lynnie
Plenty of recipes with lots of variety, most of them work well. It's my most used ice cream/sorbet recipe book.Published 3 months ago by Catherine Labbé
Really liked this book. It offers great variety over the ordinary chocolate or vanilla.Published 4 months ago by D. Henderson
Nice variety of recipes. The custard variety seem to be much creamier than the others so worth the extra effort.Published 5 months ago by Rob Wall
I researched so many of these books but what I loved so much about this one was that the recipes were just straight forward and filled with mostly the kind of ingredients you... Read morePublished 5 months ago by LanPhil
May not get to all the recipes but there are definitely a few that will become family favourites.Published 6 months ago by J R H