Ben & Jerry's Homemade Ice Cream & Dessert Book | Ben Cohen, Jerry Greenfield, ...

Ben & Jerry's Homemade Ice Cream & Dessert Book | Ben Cohen, Jerry Greenfield, ... | Delicious and Easy!

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Ben & Jerry's Home...

	Ben & Jerry's Homemade Ice Cream & Dessert Book Ben Cohen, Jerry Greenfield, ... Workman Publishing Company, 1987 - 128 pages average customer review:based on 186 reviews view larger image
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highly recommended

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

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Nearly perfect recipe book

I have a number of ice cream recipe books, and I also have my mother's custard-style ice cream recipe from way back. While I love custard-style ice cream, it is a lot of work, and sometimes I just want to throw together some ingredients and toss them into my MUSSO LUSSINO 4080 (the best ice cream maker there is for the home). That's where this cookbook shines. The recipes are great, and very fast.

One caution: Most of the recipes use raw eggs. I personally don't care, since I buy only locally produced, organic eggs from free-range, non-debeaked chickens. I figure that how happy any animal is, whether human or beast, makes a huge difference in its health, and so far I have never had any problems.

However, if you have concerns, you can use pasteurized egg products. Or you can use an excellent alternative cookbook, The Ultimate Ice Cream Book, which has many recipes that don't require eggs at all. Just be aware that eggs make a big (positive) difference in taste over recipes that don't use eggs.

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Delicious and Easy!

Wow! The recipes in this book are not only easy to follow but they taste great too. I double the recipes and made them in my Kitchen Aide Ice cream bowl attachment and had no problems. Neighbors loved it in comparision to other people's recipes that were also being served. It has great tips about troubleshooting your icecream and the history of the the flavors and their names is amusing.

ice cream recipes

Great book, has all of the Ben and Jerrys recipes. But follow exactly. I added extra cream and got the greasy feel in the top of my mouth.

Good book for ice cream

I have used the book and had good ice cream. I used skim milk and splenda so it is not as cream as I would like but then I am low carbing it. My parents also bought this book and tried making ice cream. Theirs was wonderful from what they said over the phone. Mother used whole milk and real sugar so the extra fat in milk should have made the ice cream a bit softer. The less fat the more like an ice cube while the more fat you use the more creamy it will be. Use whole milk and the heavy cream for softer ice cream. There is no such thing as dietary fat to my knowledge so skim milk will make hard ice cream. Let it sit out a bit before eating and it will be fine.

Overall, this is a good book for making ice cream but not heavy on the technical stuff. As a chemical engineer there is not a lot of detail I don't already know so all I care about is that the ice cream is what I want.

As for cooking eggs... I am not too worried. Buy fresh eggs for your ice cream and I don't see a problem happening. Use old eggs and I expect you will be spending a lot of time sitting on the toilet. Some like slowly heating the egg base to make a custard base some don't care. The eggs are used as a emulsification agent to hold the fat and water together. Use fresh eggs and you should be fine. If not be careful not to make scrambled eggs in the base.

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Disappointed

Initially, I was very excited for this recipe book, but after reading it, I realized that none of the recipes with eggs had you cook them. - just mix the raw eggs and put them in the ice cream maker. No thanks. Don't think I will be able to use any of the base recipes. May use the interesting flavors with different bases from a different cookbook.

reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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