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 enlarge | Authors: Ben Cohen, Jerry Greenfield, Nancy Stevens
Publisher: Workman Publishing Company
List Price: $9.95
Buy Used: $1.98
You Save: $7.97 (80%)
Rating:  193 reviews
Media: Paperback
Pages: 128
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 7.5 x 7 x 0.4
ISBN: 0894803123
Dewey Decimal Number: 641.862
EAN: 9780894803123
ASIN: 0894803123
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Standard used condition.
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| Customer Reviews:
| Showing reviews 6-10 of 10 | | « PREV | | |
 Just good ice cream August 2, 2008
orengineer
We've tried almost all of the recipes in this book and haven't found a one yet that isn't delicious. They aren't quite as creamy has the custard style ice creams found in other books, but still much better than anything you can get at the store (including Ben and Jerry's). These are the recipes to have if you want something quick and easy.
Great Book July 30, 2008
Sarajane4
I bought this book and fell and love with it the moment I opened it. They give you all the tools for you to think outside the book, with the theory behind how to ice cream and how the ingredents work and the recipes are wonderful, they don't have all the flavors like fish food, or karmal sutra, but they have a lot and like i said they give you the ability to think outside the book and think of stuff on your own.
Delicious and Easy! July 7, 2008
J. L. Francis (Sacramento, CA)
Wow! The recipes in this book are not only easy to follow but they taste great too. I double the recipes and made them in my Kitchen Aide Icecream bowl attachment and had no problems. Neighbors loved it in comparision to other people's recipes that were also being served. It has great tips about troubleshooting your icecream and the history of the the flavors and their names is amusing.
ice cream recipes June 28, 2008
Barbara Cannon (Northern Louisiana)
1 out of 1 found this review helpful
Great book, has all of the Ben and Jerrys recipes. But follow exactly. I added extra cream and got the greasy feel in the top of my mouth.
 Good book for ice cream June 23, 2008
GTCatalyst (Ohio, USA)
1 out of 1 found this review helpful
I have used the book and had good ice cream. I used skim milk and splenda so it is not as cream as I would like but then I am low carbing it. My parents also bought this book and tried making ice cream. Theirs was wonderful from what they said over the phone. Mother used whole milk and real sugar so the extra fat in milk should have made the ice cream a bit softer. The less fat the more like an ice cube while the more fat you use the more creamy it will be. Use whole milk and the heavy cream for softer ice cream. There is no such thing as dietary fat to my knowledge so skim milk will make hard ice cream. Let it sit out a bit before eating and it will be fine.
Overall, this is a good book for making ice cream but not heavy on the technical stuff. As a chemical engineer there is not a lot of detail I don't already know so all I care about is that the ice cream is what I want.
As for cooking eggs... I am not too worried. Buy fresh eggs for your ice cream and I don't see a problem happening. Use old eggs and I expect you will be spending a lot of time sitting on the toilet. Some like slowly heating the egg base to make a custard base some don't care. The eggs are used as a emulsification agent to hold the fat and water together. Use fresh eggs and you should be fine. If not be careful not to make scrambled eggs in the base.
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