Joy of Ice Cream

I can't say enough about this "little jewel of a book." I saw it over a friend's house and had to have it. I have made several of the recipes and my family and friends can't stop talking about the desserts. The cinnammon ice cream is to die for! I would definitely recommend this book to anyone who loves good, homemade ice creams and desserts.

The book arrived in excellent condition. I have already tried several of the recipes, all successful. Good book, happy to recommend.

Yes I am writting this review our of anger and frustration but I just wasted a lot of money, time and anticipation on this books version of Cherry Vanilla ice-cream. Basically, the ice-cream tastes like frozen whipped cream and why shouldn't it? 3 CUP OF HEAVY CREAM per recepie! I thought it was a little strange but I followed the directions and now I am still wiping the nasty grease film from my lips! I am so mad I bought this book! I gave it 2 stars instead of 1 because A)at least there are some good ideas (but I sure won't be using THIS books ice-cream recipies for any of the concoctions he came up with)and B) I only made one recipie, however as I search through the book this author for the most part uses 3 cups of heavy cream as a standard. Gross! My cherry Vannila ice-cream tastes like frozen whipped cream with cherries mixed in. What a waste. Hopefuly the Ben and Jerrys book will be better. I have made two recipies from a book called "Celebrating Ice-Cream and Cake" by Avner Laskin and they were great.

I really like this book. the only thing that bothered me is that it arrived damaged. So I have to order it again soon. Kim Jones

I have used this recipe book for years, and love all the ice creams and frozen custard recipes. The second part of the book is all about different ways to use the ice creams as in kinds of parfaits and pies and such. (I personally have no use for that.)Many of the recipes use eggs, but there is no mention of egg safety. Instructions say to cook over simmering water until thick. This is very vague... how thick is thick? Being an experienced cook, I know that the eggs need to reach a temperature of 160 degrees to kill off the evil bacteria. Depending on the recipe used, the product can be very thick... think cake frosting... or slightly thick... think honey. I use an instant read thermometer to check the temperature before moving on to the next step. I have also successfully used cartons of pasteurized egg products from the grocery.The ice creams are very rich, so when I want something a bit lighter, I use milk and/or half and half instead of full cream with great results.I always try recipes as written before I make personal adjustments. In some recipes, you are instructed to cut up a vanilla bean and put it in the food processor with sugar and chop it up. Don't do this! The finely chopped pod feels like you are eating fine pieces of cardboard in ice cream. Instead, split the bean lengthwise, and scrape the seeds out and put that into the sugar. The results doing that are heavenly.I recommend this book for anyone who wants yummy, rich ice creams. Just be sure you understand basic egg safety before using.

Hey KWEENKAREN invest in Webster's Dictionary and look up the word R-e-c-i-p-eAlong with queen!