The Best Ice Cream Maker Cookbook Ever by Peggy Fallon
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Book Reviews of The Best Ice Cream Maker Cookbook Ever
Book Review: Many recipes fit my hard to find 1 Quart icecream maker .
Summary: 5 Stars
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.
Book Review: Terrific Book!
Summary: 5 Stars
This book is wonderful. It has all the standard, well-loved ice cream recipes that you want in an ice cream book. Vanilla, Chocolate, ice cream cakes, custard-based or non-custard based, frozen yogurt or sorbet, they are absolutely delicious! I look forward to trying the cinnamon and pumpkin ice creams, especially during the holidays! The recipes are very easy to follow, and make about 1 to 1-1/2 quarts of ice cream per batch. It's ice cream that simply cannot be beat! I think it's a bargain for the price. I also purchased the Cuisinart Ice cream maker and love how easy it is to clean, and is much quieter to operate than the Rival I had.
Book Review: Good variety, including toppings and swirls
Summary: 5 Stars
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).Book Review: re: eggless ice creams
Summary: 5 Stars
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.Book Review: Great easy to follow recipes - a nice addition to a new IC maker
Summary: 5 Stars
The custard-based plain vanilla recipe was extremely good and easy to follow - including guidance to temper the eggs before adding to the mixture. I've also tried the lemon granita with honey instead of sugar -- it was a unique flavor and one appreciated by my family members who don't like super-sugary things. Anyway, so far so good and I have a number of other recipes I'm looking forward to trying. It is a much more complete guide than what came with my ice cream maker -- I highly recommend including this when buying a new ice cream maker.