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: Lots of Low fat recipes
Summary: 4 Stars
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.Book Review: Easy & Simple Recipes
Summary: 4 Stars
This has reeked havoc on my weight!
After making homemade ice cream why would anyone purchase store bought stuff!
Most of the recipes that we have made need to be eaten within the first day or so (no problem with there!) Take the basics from this book and experiment with flavors of your own. There's no limit to what you can make!
Book Review: Do you scream for ice cream?
Summary: 4 Stars
Nice source of recipes, I enjoyed the writer's style as well as the recipes. Ever try to eat your way through a cookbook? Delicious. The ice cream that is.Book Review: OK, But No Nutrional Info Provided For Any of the Recepies
Summary: 3 Stars
Just got this book, and while it does seem to have an ample supply of different recepies (and all that contain raw eggs do have you cook them into a custard, unlike the Ben & Jerry's cookbook), none of them contain any nutritional information. I purchased this book along with my Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Ice Cream Maker, and I guess the recepies included with the instruction manual (there are quite a few, all with nutritional info) spoiled me. I suppose if you're making ice cream the last thing you might care about is calorie, fat, cholesterol, etc. details. But for me, I am so conditioned to tracking the nutritional info of the food I am ingesting (even ice cream!) and I am so used to this info always being readily accessible, that I returned this book. It seems this content would have been a minor addition and I feel it was a big mistake for the author not to provide it.Book Review: Not for beginners???
Summary: 2 Stars
I bought several books to complement my new ice cream machine, and the first recipe I tried came from this book. I thought making "simple chocolate" would be an easy project. However, the recipe called for heating the cream and half-and-half until "hot." Then you are supposed to melt 4 oz. of chopped bittersweet chocolate into the mix off the heat. Well, I used Ghiardelli chocolate, but it just would not melt! I put it back on the heat for awhile, and while it helped, tiny bits of chocolate floated to the top after cooling, forming a film. I knew that you wouldn't want to boil the liquid, but I still don't know what went wrong. A specific temperature would have been much more helpful, as would have an alternative method to melt reluctant baking chocolate.
Then, I looked at other recipes in the book and noticed that the same judgmental instructions were duplicated for many of them. Other recipe books gave much more specific instructions. So, I'm suggesting that if you are new to ice cream making, this may not be your first book. After some experience, the recipe ingredients may offer the more experienced some new flavors, but I was very disappointed in my first ice cream adventure.