Best Frozen Dessert Recipes
Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. The book appeared on Good Morning America and NPR’s The Splendid Table , and in USA Today , The Wall Street Journal , The Washington Post , Food & Wine , Better Homes & Gardens , Elle Decor , and more.
Reviews
Find Best Price at Amazon"p. 10. Following “Cook” under bottom two photos, third sentence changed from “Turn off the heat and add the cornstarch slurry to the ice cream base in the pan” to “Turn off the heat and whisk in the cornstarch slurry.” Sentence added: “Return to a boil to slightly thicken.”. *** AND Jeni answers this question: “Am I supposed to stir the milk mixture during the 4-minute boil, or am I to leave it to boil without stirring?”. ANSWER: Keep agitating/stirring the mixture while you incorporate. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.”). p. 156. Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”. p. 158. Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”. p. 197. Vanilla Bean Marshmallows, ingredients list: “½ cup cold water” changed to “1 cup cold water”; first step: “¼ cup of the water” changed to “½ cup of the water”; step two: “¼ cup water” changed to “½ cup water”. p. 200. Caramelized White Chocolate Bombe Shell, ingredients list: “1/3 cup refined coconut oil” changed to“½ cup refined coconut oil”. p. 201. Praline Sauce, ingredients list: “1 cup heavy cream” to be changed to “2 cups heavy cream”."
"I was excited to learn of a technique for making egg free ice cream with a super smooth texture that will stay smooth even after freezer storage for days. These custard based ice creams do stay nice and smooth in the freezer for a long time, but I was interested in learning about Jeni's egg free technique, for when I have no eggs or for when I'll be serving it to someone who cannot eat eggs. All the recipes use an interesting strategy for binding the water, which helps prevent ice crystals from forming (ice crystals give ice cream a gritty texture). Flavor and texture are good (I mean how can you go wrong with cream and sugar), but I have to say that there is not a single flavor using Jeni's technique that I prefer over the same flavor made with a custard base, or over uncooked ice cream. And I do like cheese cake, but do not want all of my ice cream flavors to taste like cheese cake. Reduced cream cheese - tasted less like cheese cake, but then the unpleasant cooked flavor of the milk/cream is more prominent. So I came to the conclusion that the most important role of the cream cheese was to mask the cooked flavor, not to give the ice cream "body", and these recipes really do need the cream cheese to make the final product taste good. I tried Philadelphia, and it doesn't mix in as well into the ice cream base: the final product has annoying little tiny lumps of cream cheese throughout it.). And maybe Jeni's ice cream, with its corn syrup and pasty cornstarch base, approximates supermarket brands better than other home made ice creams do, which I wouldn't know, since I haven't had supermarket ice cream in many years."
"I felt like they added that in recipe book so that it did not get the taste exact, but it actually ruins the ice cream."
"Recipes for toppings, sundaes, general ice cream knowledge, and sources for hard to find ingredients."
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. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. There's no such thing as an unredeemingly bad batch of homemade ice cream. Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
Reviews
Find Best Price at Amazon"If you like Ben & Jerry's ice cream, you will be very happy to know that these recipes taste exactly like the store-bought ice cream."
"I have tried 4 recipes in this book so far and they were easy adn DELICIOUS!!"
"Best book for ice cream making you can get."
"Bought this as a gift for my sister along with and Ice Cream maker attachment for her mixer."
"This book is worth 5 stars just for the sweet cream vanilla recipe."
"You can make ice-cream that tastes just as good or better than most premium ice-cream sold in supermarket."
"If you've ever wanted to or tried to make ice cream at home, you'll find it's pretty easy and really great tasting compared to the stuff in the boxes. All told, this is really an encyclopedia of how to create wonderful ice cream than just a recipe book."
"Great recipes."
Every luscious flavor imaginable is grist for the chill in The Perfect Scoop , pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. The collection of ice creams ranges from the sophisticated to the delightfully childish." Amazon 2007 Top 10 Editor's Picks in Cooking, Food & Wine. "The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas." "Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. One of the best gift books of the year: "The scoop in the title is perfect, and so is everything else about this cookbook on homemade ice cream. It's informative, full of charm, and loaded with irresistible and impeccably tested recipes." "The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." "If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises." "Finally, someone has done real justice to my favorite food, ice cream. David's book is full of new ideas for cold delights and great takes on my favorite chocolate treats."
Reviews
Find Best Price at Amazon"I topped it with a homemade dulce de leche and a balsamic glaze from Trader Joe's. Two kinds of chocolate, cinnamon, and chile powder give this great depth of flavor. If I pull out the ice cream right after the cycle is done running, but before it goes onto its final chill, it’s soft serve consistency. I think this would make a fun adult milk shake with a little rum or tequila. The apricots simmer and soak in a little Pinot Grigio, and the whole thing tastes like a kiss of sunshine. .Tovolo Glide-A-Scoop Ice Cream Tub - Pistachio keep your flavors straight in the freezer."
"Great recipes with delicious results."
"I bought this when I bought my ice cream maker to get me started and it was perfect."
"This book covers basics ice cream, both Philly and French, sorbet, toppings, mix-ins, and MUCH more. There is even a short tutorial that helped me master the basic french custard ice cream base."
"Thanks David!"
"Like many, I just received the ice cream maker attachment for the kitchen aid stand mixer."
"It's been great fun trying the recipes and then making them my own."
"It has a combination of every type of ice cream, sorbet, etc. No need to purchase any additional ice cream books with this one."
Best Confectionary Desserts
Featuring a mouthwatering selection of cookies , cookie bars , cookie dough dips , slice-and-bakes , no-bakes , and more, Sally's Cookie Addiction features dozens of exciting flavors, including chocolate, butterscotch, peanut butter, sugar, coconut, lemon, s’more, and oatmeal, oh my! Complete with tips on how to bake the perfect cookie and gorgeous photography , Sally's Cookie Addiction is the only cookie book you need on your shelf. No one knows sweet like Sally!
Reviews
Find Best Price at Amazon"Our family has been very happy trying out the recipes and we have had great results so far."
"I love love the cookie book-she gives great cookies receipes-what supplys you need-make ahead tips-lots of bookmarks on cookies I want to bake."
"The pictures are just beautiful and every recipe is a tried and true recipe!"
"I especially recommend the gingerbread, buttery shortbread, shortbread bars, and the oatmeal raisin cookies."
"Sally's recipes are always a hit."
"This book has the best recipes for baking cookies!"
"Love the photos for each cookie!"
"I count down the days til the weekend when I can try another great recipe from this cookbook."