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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More | 
 enlarge | Author: Bruce Weinstein
Brand: Harper Collins
Category: Book
List Price: $16.95
Buy Used: $4.00
You Save: $12.95 (76%)
New (23) Used (41) from $4.00
Rating:  83 reviews
Sales Rank: 62176
Media: Paperback
Edition: 1st
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.1
Dimensions (in): 9 x 7.5 x 0.7
MPN: 0688161499
ISBN: 0688161499
Dewey Decimal Number: 641.862
EAN: 9780688161491
ASIN: 0688161499
Publication Date: June 2, 1999
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: A copy that has been read, but remains in clean condition.May include ex library markings. All pages are intact, and the cover is intact(including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting. Thank You for your purchase, it goes to a non profit organization and will be shipped in 24 business hours.
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Product Description
Ice cream lover's, The Ultimate Ice Cream Book is the last cookbook you'll ever need. Learn how to make over 500 ice creams, sorbets, gelatos, granitas and drinks with this well-researched and well-tested recipe book.
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| Customer Reviews: Read 78 more reviews...
 Content great! January 8, 2009
This is a super recipe book for delicious ice creams, sorbets, drinks and other summer treats. The recipes are mouth-watering, different, and easy to follow. 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. Despite this, however, it is still a good buy and has given my friend lots of pleasure.
 Good but not great. December 28, 2008
1 out of 1 found this review helpful
I find this to be an average recipe collection at best. I am searching for an ice cream book that answers the questions that a creative (adventuresome)cook might pose and this is NOT it.
It discusses none of the issues that I'm sure many people would like addressed such as:
1. What are the pros and cons of substituting half & half for milk or cream beyond the obvious fat/calorie differences?
2. What would be the potential outcomes of such substitutions?
3. What are some options for increasing/decreasing intensity levels for flavors such as coffee, peach, blueberry or lemon?
4. Detailed recommendations for dealing with the nuances of the different types of freezers.
If I discover such a text, I will post my findings back on this page.
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. Upon second try on each recipe, I have made significant adjustments and (to my taste) vast improvements.
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.
 The ULTIMATE Ice Cream Book December 23, 2008
It really is the ultimate. 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. 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! 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 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'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. Well just take a look at the flavors that are offered in both custard and egg-free based recipes... most of the ingredients are practically the same minus the eggs! 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. Use your judgement and your intuition. Try making the recipes without eggs! Just don't make a custard. A couple reviewers said they have and that the recipes worked just fine!
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. 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? These are not chemical additives! Nonsense. Just buy this book and enjoy the delicious treats you'll make at home. And stop listening to those "know-it-alls" because clearly they don't know good ice cream when they try it.
The Ice Cream Encyclopedia September 3, 2008
This book has the widest selection of good standard recipes, as well as new imaginative ones, including frozen yogurt. I highly recommend it.
 There is problem with Kindle edition August 27, 2008
0 out of 1 found this review helpful
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. A glitch perhaps?
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