The Best Ice Cream Maker Cookbook Ever

August 17, 2010 · Posted in Bestselling Cooking Books 

Product Description
Choice is what it’s all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own — an inexpensive canister or a top-of-the-line electric freezer — there’s an extra special treat here for you.Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches ‘n’ Cream, Utterly Peanut Butter and… More >>

The Best Ice Cream Maker Cookbook Ever

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5 Responses to “The Best Ice Cream Maker Cookbook Ever”

  1. N. Gilbert on August 17th, 2010 11:58 am

    This is approximately the twelfth ice cream book in my collection, so I’m only buying books that add information I don’t already have. This one’s a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).
    Rating: 5 / 5

  2. Anonymous on August 17th, 2010 2:07 pm

    For the most part I like the recipes in this book. The only problems – not a single picture. I think all cookbooks should have lots of pictures. Also for many of the low fat recipes, she recommends that you keep them only for 4 hours. I don’t know about you, but I can’t eat a whole batch of ice cream in a sitting. I kept the ice cream longer and the low fat varieties tend to get hard. The sorbet and granita recipes are great.
    Rating: 4 / 5

  3. Anonymous on August 17th, 2010 4:06 pm

    B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as “Philadelphia style” or “American style” ice creams. Ones with eggs are called “custard style” or “French style.” You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.
    Rating: 5 / 5

  4. Anonymous on August 17th, 2010 5:20 pm

    I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I’ve found so far.

    Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry’s book doesn’t and I don’t want to risk getting food poisoning, even if it tastes good.

    There are many old fashioned & classic flavors, too, like Maple Nut that aren’t in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream– I don’t know about you, but I’d rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.
    Rating: 5 / 5

  5. B. J. Johnson on August 17th, 2010 7:21 pm

    I’ve had very good luck using this book with my new Kitchaid Ice Cream Maker. The book gives very good details. I appreciate that the book gives you yields (total amounts) so you know what to expeect or possibly half the recipe. Thank you for a very good product.
    Rating: 5 / 5

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