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The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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.
The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Accessories
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Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
KitchenAid KICA0WH Ice Cream Maker Attachment
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Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).)
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The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Reviews
This is a super recipe book for delicious ice creams, sorbets, drinks and other summer treats. Despite this, however, it is still a good buy and has given my friend lots of pleasure. My only disappointment (as the book was purchased as a gift for a friend) was the quality of the paper used in its publication. It would have been helpful to know before purchase that this paperback was produced with 'rough-to-the-touch' paper, as the superb contents would have been greatly enhanced by glossy or at least smooth quality paper. The recipes are mouth-watering, different, and easy to follow.
1. 2. I find this to be an average recipe collection at best. What are the pros and cons of substituting half & half for milk or cream beyond the obvious fat/calorie differences. What would be the potential outcomes of such substitutions. I will say that the recipes I have tried from this book have all worked well enough but have certainly not impressed me for the effort involved.
At very least, I believe that this book should encourage people to take some risks as I have found out that the process seems to be very flexible and quite forgiving. Detailed recommendations for dealing with the nuances of the different types of freezers. What are some options for increasing/decreasing intensity levels for flavors such as coffee, peach, blueberry or lemon. If I discover such a text, I will post my findings back on this page. I am searching for an ice cream book that answers the questions that a creative (adventuresome)cook might pose and this is NOT it. 3.
Upon second try on each recipe, I have made significant adjustments and (to my taste) vast improvements. 4. It discusses none of the issues that I'm sure many people would like addressed such as:.
Now my philosophy is that if you would eat a pudding or custard with cornstarch (and believe me, that's what's in them)., why wouldn't you eat a FROZEN custard using the same natural thickener to help create a fabulous product. Well just take a look at the flavors that are offered in both custard and egg-free based recipes. The only difference I've noticed is that the egg-free recipes use richer creams and half and halfs than the custard based ones who may use a larger ratio of milk as opposed to mainly creams. most of the ingredients are practically the same minus the eggs. Nonsense. It really is the ultimate.
So far I've made strawberry ice cream, honey crunch ice cream (come on, you'll never find honey ice cream at the store)., mango sorbet, chocolate sorbet, apple cider sorbet, blackberry sorbet, peach sorbet, and pomegranate sorbet. I've noticed some people complain that most of the ice cream recipes use eggs, and that they would like to make more egg-free ice creams. I've also noticed that several reviews criticize the author's use of flour and cornstarch in a few recipes as stabilizers for the custards. And stop listening to those "know-it-alls" because clearly they don't know good ice cream when they try it. There are lots of unusual flavors as well, and although some people seem really put off by the idea of corn or avocado ice cream, I can't wait to try them all.
Just buy this book and enjoy the delicious treats you'll make at home. Try making the recipes without eggs. I honestly can't think of a flavor of ice cream or sorbet that I'd like to try that isn't included in this book. Use your judgement and your intuition. These are not chemical additives. Just don't make a custard.
A couple reviewers said they have and that the recipes worked just fine. I've made mostly sorbets because they are healthier and require less ingredients and time, but the ice creams I've tried so far have been really great, and the hardest part is choosing what to make next.
I highly recommend it. This book has the widest selection of good standard recipes, as well as new imaginative ones, including frozen yogurt.
A glitch perhaps. The recipes in the book are interesting, but the Kindle edition is missing the list of ingredient with their quintiles that one would need to make any of the recipes.
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