Rating: 
Summary: Couldn't be happier I bought this book!
Review: After purchasing an ice cream churn and finding the results from the included recipes wholly unsatisfactory, I gave this book a go. My first effort was the Green Tea Ice Cream which, while an odd pale taupish-green color, was absolutely delicious. Perfect in texture, delicate in flavor. I can't wait to try other recipes -- my only concern is that my backside may end up as big as the ice cream churn! Kudos (and gin and tonic lollies) to the authors!
Rating:
Summary: Excellent techniques for refining homemade icream
Review: I bought "Frozen Deserts" a few weeks after a friend gave me an electric ice-cream maker for my birthday. The first batches, made from recipes in my otherwise dependable fanciest cookbooks, had been disappointing and I was desperate for help. The Liddel and Weir book taught me techniques that improved the results. I now can make first rate frozen desserts, sorbet and gellato even from less detailed recipes found in other cookbooks. Liddel and Weir's strength is the detailed techniques using only simple fresh ingredients. Those techniques, along with the recipe for Italian strawberry gelato with balsamic vinegar are worth the small price of the book. --One warning on taste: US cooks may want to substitute freshly squeezed juice and candied citrus rind for cooked juice and raw citrus peel that the authors use for lemon and grapefruit sorbets.-- Indulge yourself in their many recipes for chocolate ice-cream and vanilla ice-cream. They are rich, smooth, custardy and delicious. This cookbook is a must for anyone serious about learning to make gourmet quality homemade ice-cream.
Rating:
Summary: Excellent techniques for refining homemade icream
Review: I bought "Frozen Deserts" a few weeks after a friend gave me an electric ice-cream maker for my birthday. The first batches, made from recipes in my otherwise dependable fanciest cookbooks, had been disappointing and I was desperate for help. The Liddel and Weir book taught me techniques that improved the results. I now can make first rate frozen desserts, sorbet and gellato even from less detailed recipes found in other cookbooks. Liddel and Weir's strength is the detailed techniques using only simple fresh ingredients. Those techniques, along with the recipe for Italian strawberry gelato with balsamic vinegar are worth the small price of the book. --One warning on taste: US cooks may want to substitute freshly squeezed juice and candied citrus rind for cooked juice and raw citrus peel that the authors use for lemon and grapefruit sorbets.-- Indulge yourself in their many recipes for chocolate ice-cream and vanilla ice-cream. They are rich, smooth, custardy and delicious. This cookbook is a must for anyone serious about learning to make gourmet quality homemade ice-cream.
Rating: 
Summary: I enjoyed reading about the history and details of ices
Review: I collect cookbooks and am always interested in the "definitive" book on a subject. I found this to be a good reference type book on ices. Although I wasn't really excited to try any of the recipes. The book is written with measurements in metric, U.S. and Imperial and I always make large recipes and these just are convenient for increases. For me, this cookbook falls more under the good read or interesting fact type of book and not the dogged-eared love to use book. It is interesting to read a book from 2 English cooks points of view. Ben & Jerry's Icecream and Dessert book is an easier book to actually use.
Rating:
Summary: Best ice cream recipies overall!!
Review: I have made about 15-20 of the recipies in this book and all of them have been excellent. I really liked the variety of recipes (sorbets, ice creams, ices, even Kulfi!) and flavors (herbs, fruit, spices, etc.). The historical advertisements and pictures of the origins of ice cream sprinkled throughout were interesting but didn't take up too much of the book. I also liked that the measurements are all in US and metric so I can share my recipes with friends overseas. The recipes for vanilla ice cream weren't the best I've had but don't let that deter you - if you only get one ice cream book this should be it.
Rating:
Summary: A Definitive Guide for Homemade Ice Cream Designers/Cooks
Review: In short -- this frozen desserts book does an excellent job of demystifying what it takes to create excellent homemade ices and ice cream, gelatos etc. For those who have a serious interest in the chemistry of frozen desserts -- it's all here, and yet for those who simply want excellent no-fail type recipes, the authors have included a version of nearly every major type of ice cream, sorbet, ice, or gelato that one could ever want. I was a bit skeptical at first using the cookbook, but after rave reviews of the actual ice cream we have prepared by those who have tasted them, am now very happy with this particular cookbook. I also recommend that one consider the purchase of a self-contained electric refrigeration/freezing ice cream/gelato maker (Amazon.com sells several excellent choices) as this will make the whole process much less work.
Rating:
Summary: A Definitive Guide for Homemade Ice Cream Designers/Cooks
Review: In short -- this frozen desserts book does an excellent job of demystifying what it takes to create excellent homemade ices and ice cream, gelatos etc. For those who have a serious interest in the chemistry of frozen desserts -- it's all here, and yet for those who simply want excellent no-fail type recipes, the authors have included a version of nearly every major type of ice cream, sorbet, ice, or gelato that one could ever want. I was a bit skeptical at first using the cookbook, but after rave reviews of the actual ice cream we have prepared by those who have tasted them, am now very happy with this particular cookbook. I also recommend that one consider the purchase of a self-contained electric refrigeration/freezing ice cream/gelato maker (Amazon.com sells several excellent choices) as this will make the whole process much less work.
Rating: 
Summary: Give up [store bought] forever
Review: In the kitchen I tend to burn stuff and not follow directions to the level of accuracy they require, but every recipe I've tried in here has turned out fabulously with heaps of praise from family and friends. Lots of little tips along the way ("let the bananas get almost rotten, then they're perfect.", "the alcohol content will not have this ready-to-eat from the maker", "watch the mixture like a hawk"). The "Everyday Chocolate", "Well-Behaved Vanilla", and toffee/Heath recipes are highly recommended. This book was slightly less than I'd hoped for though. Reasonably thorough with 5 different vanilla recipes (some non-cook, extra rich, more difficult, or less time-consuming), 4 chocolates, and a host of exotic ones (avocado, bay leaf, brown bread, lemon grass, many more), this is still the book to beat for frozen confections. Sorbets, sherbet, and ices are covered in blissfully vegan detail, but say arrivederci if you're looking for gelato recipes. Comes up short for fruit ice creams (no blueberry or strawberry recipe, but has spoom and ice instead) and ones with stuff in them like bubble gum, caramel, and fudge ripple.
Rating:
Summary: Absolutely the best recipes for homemade Ice Cream.
Review: The ice creams in this book are based on a cooked custard, so there are no raw eggs to be concerned with. Many of the ice creams I have made come out of my electric ice cream maker ready to eat, soft serve style. If you want the harder ice cream just freeze them for a couple of hours. These recipes use only the finest ingredients, and they do not skimp on quality. Although the preparation time (making and chilling the custard) is lengthy, the results are well worth the time and effort. I have even made these ice creams with sugar substitute, and no one who ate them could tell that they were sugar free. Recipes are also included for making cones. There is also a great history of ice cream section.
Rating:
Summary: This book is a gem.
Review: The recipes have given me and my friends great enjoyment over the years. My favorites are two super easy, super good, no-cook ones: strawberry ice cream with balsamic vinegar, and pistachio. Friends are just amazed how good these ice creams are, and even more amazed at how easy they are to make. Reading the book is a pleasure in itself; it is obviously the authors' labor of love, and their joy to share. I have used this book non-stop since it was first published in the UK in 1995 (it had two reprints in the same year, and five more reprints since then). This book makes a great gift for anyone who loves good food and who is interested in what makes something good.
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