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Rating: 
Summary: The bible
Review: As Cook's Illustrated readers would expect, this book deconstructs ice cream making with every detail you could want. I'd get this book first, then get a book with a zillion recipes. You can use the techniques in this book to adapt and perfect recipes from any other source.
Rating:
Summary: Small book, small price, big info.
Review: I discovered this little gem when I found that other ice cream cookbooks failed to provide specifics about the essential steps in making ice cream. For instance, many cookbooks recommend cooking a custard until it coats the back of a spoon, but when is that? Is it at 160 degrees Fahrenheit, or 180? This book spells it all out, and it does so with helpful illustrations.It puts the Ben and Jerry's book to shame, both in terms of quality of product and with its no-nonsense practical recommendations. Nevertheless, the average cook may wish to plan in advance when preparing any of these recipes, as they are quite time-consuming. Having used the book to prepare about five different kinds of ice cream so far, I can safely say I've had the most success with the simple chocolate ice cream recipe. On the other hand, while the pistachio ice cream turned out equally sumptuous and delicious, the quantity produced was closer to a pint than a quart. Enjoy!
Rating: 
Summary: The Best Homemade Ice Cream Ever!
Review: I have tried a lot of recipes for Ice Cream, all with pretty poor results. I made a batch with the books basic recipe and anyone that tried it could not tell it was homemade! I was amazed. This is definately the end all-be all ice cream recipes.
Rating:
Summary: The PERFECT ice cream book!
Review: I've never been moved to write a review before, but after my first successful batch of ice-cream (following many miserable failures) - I decided that I must share my joy. First of all, this is a lovely little hard bound book. It will take up a tiny space on your shelves - and, most importantly, it is easy to hold with one hand while you are fastidiously stirring custard with the other. Texture had been a problem for me since I recieved my Cuisinart ice-cream maker for Christmas. I've had some batches that just wouldn't freeze - some with so much cream that they left a buttery film of fat on the spoon and one unfortunate creation that went directly from machine to garbage disposal. Believe it or not I was following recipes. But some are very general in describing how to know when something is done, like how thick a custard should be. It was actually very liberating to have the very specific and exact temperatures given by this book. The introduction and Master Vanilla Recipe are priceless. As are the explanations of correct temperatures and proportions. I have to admit that I've been egg phobic in my recipe hunting. So many recipes call for an obscene amount of eggs and the thought of six to eight eggs in a pint of ice cream gives me the heeby geebies. The authors have tested many milk/cream/egg/sugar proportions to come up with the best flavor and best texture. Early in the book they explain the purpose of egg yolks in ice cream to emulsify the dairy fat. This is especially important to home made ice cream since we won't be using chemical emulsifiers like commercial brands. What was helpful for me was the section on them trying different amounts of eggs to get the right texture - without that eggy taste. There are also some very nice illlustrations of what the egg yolk and sugar mix should look like after beating them, and some handy tips like how to peel hazelnuts. I highly recommend this book AND a digital candy/oil thermometer (I got mine from Williams Sonoma - but Amazon.com may have one too). I was literally stunned by the silky texture of my Hazelnut Gellato and how quickly it froze to 'soft-serve' texture - and the flavor! It was all I could do not to eat the entire batch right from the machine!
Rating:
Summary: The PERFECT ice cream book!
Review: I've never been moved to write a review before, but after my first successful batch of ice-cream (following many miserable failures) - I decided that I must share my joy. First of all, this is a lovely little hard bound book. It will take up a tiny space on your shelves - and, most importantly, it is easy to hold with one hand while you are fastidiously stirring custard with the other. Texture had been a problem for me since I recieved my Cuisinart ice-cream maker for Christmas. I've had some batches that just wouldn't freeze - some with so much cream that they left a buttery film of fat on the spoon and one unfortunate creation that went directly from machine to garbage disposal. Believe it or not I was following recipes. But some are very general in describing how to know when something is done, like how thick a custard should be. It was actually very liberating to have the very specific and exact temperatures given by this book. The introduction and Master Vanilla Recipe are priceless. As are the explanations of correct temperatures and proportions. I have to admit that I've been egg phobic in my recipe hunting. So many recipes call for an obscene amount of eggs and the thought of six to eight eggs in a pint of ice cream gives me the heeby geebies. The authors have tested many milk/cream/egg/sugar proportions to come up with the best flavor and best texture. Early in the book they explain the purpose of egg yolks in ice cream to emulsify the dairy fat. This is especially important to home made ice cream since we won't be using chemical emulsifiers like commercial brands. What was helpful for me was the section on them trying different amounts of eggs to get the right texture - without that eggy taste. There are also some very nice illlustrations of what the egg yolk and sugar mix should look like after beating them, and some handy tips like how to peel hazelnuts. I highly recommend this book AND a digital candy/oil thermometer (I got mine from Williams Sonoma - but Amazon.com may have one too). I was literally stunned by the silky texture of my Hazelnut Gellato and how quickly it froze to 'soft-serve' texture - and the flavor! It was all I could do not to eat the entire batch right from the machine!
Rating:
Summary: Great book for theory of Ice Cream
Review: This is a small book (95 pages) that hits all the important points. It starts with the theory of Ice Cream, why do most recipes for home have eggs, why is it important to chill the mixture before putting it in an ice cream maker. Most important: how hot must you heat the mixture (as measured with a thermometer, no ambiguous 'until done' instructions here), and how hot is TOO hot. There aren't a lot of recipes here. A few examples and variations so you can understand the theory and techniques. So if you are looking for a collection of vast numbers of recipes (and you already know the theory and how to make ice cream) then this isn't for you. But if you are new to making ice cream and have yet to learn WHY the things the recipes call for are in there then this is for you. A book to learn the theory from and apply it to all the recipes you find elsewhere.
Rating:
Summary: Great book for theory of Ice Cream
Review: This is a small book (95 pages) that hits all the important points. It starts with the theory of Ice Cream, why do most recipes for home have eggs, why is it important to chill the mixture before putting it in an ice cream maker. Most important: how hot must you heat the mixture (as measured with a thermometer, no ambiguous 'until done' instructions here), and how hot is TOO hot. There aren't a lot of recipes here. A few examples and variations so you can understand the theory and techniques. So if you are looking for a collection of vast numbers of recipes (and you already know the theory and how to make ice cream) then this isn't for you. But if you are new to making ice cream and have yet to learn WHY the things the recipes call for are in there then this is for you. A book to learn the theory from and apply it to all the recipes you find elsewhere.
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