The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.
Product Details
Editorial Reviews
From Publishers Weekly
Weinstein is a man who takes his treats seriously. Although his instructions are sometimes too sober for the subject matter and require some commitment, the ice creams, sorbets, sweet and savory granitas, toppings and drinks are served up with flair. There are roughly 70 recipes for ice cream, each with a number of variations, and several dozen more for sorbets. On the conservative end are four recipes for plain old vanilla and three for chocolate. For the sophisticate, there are ice creams flavored with thyme, lavender and Earl Grey tea, as well as tempting varieties using less common fruits such as fig, passion fruit, mango and rhubarb. Mix-in ideas abound with such concoctions as Ginger Ice Cream with bits of candied chestnuts, Classic Mint Chip with mini chocolate chips or Cashew Ice Cream topped with Trail Mix made by adding coconut, sunflower seeds and raisins. Weinstein even offers main course ideas: How about floating a scoop of avocado in a gazpacho soup or freeing borscht into a granita? To top things off, he provides recipes for hot fudge and other toppings, as well as for black cows and sodas that will turn any kitchen into a soda fountain. July)
Copyright 1999 Reed Business Information, Inc.
From Library Journal
Here are recipes for just about every ice cream imaginable, from four different versions of plain old vanilla to Avocado Ice Cream (it's really more of a chilled guacamole served as a garnish for gazpacho). Weinstein includes dozens of basic recipes for ice creams, sorbets, and granitas, with innumerable variations, along with sodas and shakes, hot fudge and other toppings, and even homemade ice cream cones. Recommended for most collections.
Copyright 1999 Reed Business Information, Inc.
About the Author
Bruce Weinstein is the author of The Ultimate Ice Cream Book, The Ultimate Party Drink Book, and The Ultimate Candy Book.A cooking teacher and a food and travel writer, Bruce's work has appeared in the New York Times Magazine, Bon Appétit , Gourmet, and the Wine Spectator. He lives in New York City.
Customer Reviews
THIS BOOK ROCKS
This is by far the best ice cream book out there. There are so many variations for each flavor! And the chocolate sorbet recipe made with coconut milk is to die for, especially for friends who are vegan or can't eat dairy products!
Content great!
This is a super recipe book for delicious ice creams, sorbets, drinks and other summer treats. The recipes are mouth-watering, different, and easy to follow. My only disappointment (as the book was purchased as a gift for a friend) was the quality of the paper used in its publication. It would have been helpful to know before purchase that this paperback was produced with 'rough-to-the-touch' paper, as the superb contents would have been greatly enhanced by glossy or at least smooth quality paper. Despite this, however, it is still a good buy and has given my friend lots of pleasure.
Good but not great.
I find this to be an average recipe collection at best. I am searching for an ice cream book that answers the questions that a creative (adventuresome)cook might pose and this is NOT it.
It discusses none of the issues that I'm sure many people would like addressed such as:
1. What are the pros and cons of substituting half & half for milk or cream beyond the obvious fat/calorie differences?
2. What would be the potential outcomes of such substitutions?
3. What are some options for increasing/decreasing intensity levels for flavors such as coffee, peach, blueberry or lemon?
4. Detailed recommendations for dealing with the nuances of the different types of freezers.
If I discover such a text, I will post my findings back on this page.
I will say that the recipes I have tried from this book have all worked well enough but have certainly not impressed me for the effort involved. Upon second try on each recipe, I have made significant adjustments and (to my taste) vast improvements.
At very least, I believe that this book should encourage people to take some risks as I have found out that the process seems to be very flexible and quite forgiving.
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