A no-nonsense approach to ice cream making
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Warning, this book does not contain any photographs. However, it does contain a wealth of period illustrations around the topic of ice cream, including a very interesting history of ice cream.
The book is well-written and its language is easy-going, but precise in descriptions, without being patronising.
Recipes are described in great detail and measurements are given in metric, US and imperial sizes. The book also gives many alternatives to ingredients, if the required ones cannot be found and there is even a more detailed section about the main ingredients to ice cream.
At the end, there is a section that explains (scientifically) how ice creams actually becomes ice cream, with the aim to enable you to make your own recipes by getting the balance right.
Recipes range from classics to very exotic mixes. And yes, there are a lot of them!
Overall a really great book I can recommend warmly. Only its organisation is a bit tricky, so use the index if you can (which is good).
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Good, but not great on organization.
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This is a splendid book in every way except its organization. The whole subject of making ice cream, sorbet and similar desserts is covered in a thorough manner. However if you have a few ingredients at hand and want to 'knock up' a quick pudding, this is perhaps not the book for you. Many recipes require quite specialized ingredients and equipment. The index is not very helpful and there is no indication of the relative difficulty of the recipes.
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This *is* the definitive ice cream book!
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I don't usually trust anything that calls itself indispensible or definitive, but this book really is, if you want to make a range of ice creams, sorbets, spooms, and the rest. Not only does it have the widest and most imaginative range of recipes I've seen in an ice cream book, but it's also a wealth of ice cream history and lore, and contains lots of amusing illustrations of historical tools, ice cream cartoons, and wonderful 19th century ice cream feasts. A lot of the recipes are also quite historical - the Victorians had very way-out ideas about what to put in their ices!
I've tried maybe 1/3 of these so far, and virtually all of them so far work nicely. You don't need a machine, but it makes things easier. I really like all the various fruit sorbet recipes, but some of the traditional custard-based ones are just superb - honey ice cream springs to mind. The one I've had most compliments on, however, is an incredibly fragrant sorbet made with tinned lychees!
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Interesting read and fantastic recipes
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I've actually read this book from cover to cover - and am still yet to make any ice cream! The first section of the book is very interesting, covering the history of ice cream (facts I never knew!). After that follows a few pages on equipment and ingredients, then come the recipes, page after page, with no glossy photo's, just recipes. Everything from good old Vanilla to Rose Petal ice cream, with granita's, frozen yoghurt and sorbets. Not sure if i'm going to try Frozen Stilton Cheese Cream, but if I ever lose weight, I'm going to treat myself to Strawberry and Mascarpone Ice Cream (there's even instructions on how to make home made mascarpone).
There's also sections on biscuits and sauces for ice creams.
All in all, an ice cream eater's dream come true!
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excellent guide ...
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...to making ice cream. if your interested in making ice creams this is the first book you must buy, the recipies are easy to make and follow and the theory provided on ice creams is very easily digested. An A-rate book!
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