Product Description
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.

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 90 reviews)

Little disappointing by India (Baltimore)

3 Stars
September 27, 2009
My friends recently purchased an ice cream maker and made some fabulous ice cream. I got so excited I ran out and bought one too. I wanted to try my hand at some exotic yet easy to make ice cream. This book features way too many complicated recipes calling for the custard style ice cream (with eggs.) I went online and found easier and better recipes than what I found in this book. You don't need this book- just go online.

Best Ice Cream Ever by CE (San Francisco)

5 Stars
September 15, 2009
Ice cream is a simple affair, really, but there are a few standards in this book that really jump out in front. The Vanilla Ice Cream made with sweetened condensed milk was judged "the best ice cream I've ever had" by a panel of children and adults (disclaimer: they were friends and family, but who will be quicker to tell you the truth? Tip: add a real vanilla bean to the custard base). And the lemon and lime sorbet recipes are so wonderful. Despite it's surface simplicity, ice cream is a versatile food, and even 500 recipes doesn't cover the amazing diversity one can bring to the dessert. For example, the lime sorbet recipe made with pomegranate juice in place of water? Stupefyingly good. The orange ice cream recipe with passion fruit syrup and crushed cocoa nibs added? Subtle and sophisticated. Start with this book and use your imagination. If you love ice cream, buy this book. You'll love it even more once you start using these recipes.

No Kidding! by S. Bruce (San Diego, CA)

5 Stars
August 21, 2009
I purchased "The Ultimate Ice Cream Book" due to the reviews and WOW - did the 5 star reviewers get it right! The recipes are super easy to follow and ALL of them look so yummy! I just made the green tea ice cream and whoa Nelly - it is seriously the best green tea ice cream that I've ever tasted. This might be a really bad purchase if you don't have any self restraint pertaining to the consumption of delicious ice cream! I'm already excited about making the next batch - cabernet chocolate crunch - YUM! -sb

Outstanding for beginners and experts by N. Gilbert (California)

5 Stars
July 10, 2009
Now that I own about 25 ice cream books, I can say this is one of my top two or three. What Weinstein excels at: devising the perfect base for each flavor. That is, each ice cream has just the right texture and intense flavor, based on the right ingredients and technique. Especially amazing: chocolate truffle ice cream, based on mixing custard and ganache; even more amazing with the concentrated-cabernet variation. Delicious ice creams with lots of personality.

Great for inspiration, but recipes need tweaking by Sherri B.

3 Stars
May 22, 2009
I got this last holiday season and quickly decorated more pages than not with "to make" flags. Now that I've started, however, the deficiencies are becoming evident. Most of the custard recipes call for whole eggs only, rather than all yolks or a mixture of the two. Using only whole eggs may save you a few calories, but you'll sacrifice texture in the final product and it will be much easier to curdle the eggs when cooking the custard. In addition, there are quite a few erroneous statements (almond paste does not equal marzipan) and strange assembly instructions that cause more aggravation than make sense (grinding nuts with corn syrup yields a sticky mess, not fluffy ground nuts for infusing flavor). Overall, the flavor ideas are numerous and interesting, but the execution is lacking. People with a little know-how (or familiarity with a few key episodes of Good Eats) will get the most out of this book, as ingredient and/or technique adaptations will be necessary for most recipes to get the best results. For novices, remember that 2 yolks are a better choice than one whole egg, slowly temper your egg mixture by using a gravy ladle or turkey baster to add the hot milk or half and half while stirring, and draw a line over the back of a spoon using your finger to see if your custard is finished cooking (if the line holds, it's ready). It's easier than it sounds, but more detailed than the book lets on.

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