Ben & Jerry's Homemade Ice Cream & Dessert Book
by Ben Cohen, Jerry Greenfield, Nancy Stevens
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Book Summary Information
Author: Ben Cohen, Jerry Greenfield, Nancy StevensEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1987-01-05
ISBN: 0894803123
Number of pages: 128
Publisher: Workman Publishing Company
Book Reviews of Ben & Jerry's Homemade Ice Cream & Dessert Book
Book Review: TIPS, METHODS, & THE WHOLE MAGILLA
Summary: 5 Stars
There's A Reason Why These Guys Are Famous and, in this book, you will find out why! *vbs*
Let's start with the particulars: The book is artistically illustrated in a kind of cartoon style... fun, fun, fun.
It measures 8" wide x 7" high; it's paperback; and it's 127-pages long with a Table of Contents in front, and an Index in the back.
The first 11-pages are the historical biography of Ben & Jerry's beginnings. A fun read, *s*
Then, 8-pages of Ice-Cream Theory: The Sweet-Cream Base; a Butterfat Chart; Sweeteners; Eggs; The Hidden Ingredient (Air); Ice Crystals; Soft or Hard Ice-Cream; Flavourings; Salt; Liqueur; Fruit; How to make a Pint-Sized Batch; and, Cookies & Candy.
Please note: None of this reads like a text book, more like a comic book, *lol*
Next come the Recipes: Beginning with the three (3) Sweet Cream Bases; then--->
ICE-CREAM:
Almond Delight
Apple Strawberry
Banana
Banana Carob Chip
Banana Cinnamon Rum
Banana Fudge Chunk
Banana Peanut Butter
Banana Strawberry
Ben's Chocolate
Blueberry
Butter Pecan
Candy's Chocolate Candy
Cantaloupe
Cappuccino
Cappuccino Chip
Cherry Garcia
Chocolate Almond
Chocolate Banana
Chocolate Chip Cookie Dough
Chocolate Chocolate Chip
Chocolate Cinnamon
Chocolate Cinnamon Carob
Chocolate Fudge Pecan
Chocolate Gingersnap
Chocolate Graham Mocha Supreme
Chocolate Malt
Chocolate Mint
Chocolate Mystic Mint
Chocolate Nutty Fudge Chunk
Chocolate Oatmeal Cookie
Chocolate Oreo Mint
Chocolate Peanut Butter
Chocolate Reese's Cup
Chocolate Superfudge Brownie
Coconut
Coconut Almond
Coconut Cantaloupe
Coconut Chip
Coconut Rum
Coffee
Coffee Almond Swirl
Coffee Heath Bar Crunch
Dastardly Mash
Egg Nog
Fifth Avenue
French Vanilla
Fresh Georgia Peach
Health Bar Crunch
Honey Apple Raisin Walnut
Jerry's Chocolate
Kahlua Almond Fudge
Kahlua Amaretto
Kit Kat
Kiwi
Light Chocolate
Mandarin Chocolate
Maple Grape Nuts
Maple Walnut
Mocha
Mocha Chip
Mocha Fudge Chunk
Mocha Heath Bar Crunch
Mocha Swiss Chocolate Almond
Mocha Walnut
New York Super Fudge Chunk
Nutty Fudge Chunk
Orange Cream Dream
Oreo Mint
Peanut Brittle
Peanut Butter
Peanut Butter Chocolate Chip
Peanut Butter Fudge Swirl
Plum
Pumpkin
Raspberry
Rolo Cup
Strawberry
Strawberry Coconut
Vanilla Fudge Chunk
Vanilla Malt Chip
Vanilla M & M's
Vanilla Oreo
Vanilla Superfudge Brownie
SORBETS: (Icy Slush or Creamy Slush)
Apricot
Beer
Kiwi
Lemon Daiquiri
Mimosa Ice
Raspberry
Strawberry
BAKERY: (All those wondrous goodies they make and put in their Ice-cream)
Blonde Brownies
Chocolate Chip Blonde Brownies
Chocolate Peanut Butter Cup Brownies
Giant Chocolate Chip Cookies
Maple Walnut Brownies
Superfudge Brownies
SAUCES:
Almond Hot Fudge
Grand Marnier (Orange Liqueur) Hot Fudge
Hot Butterscotch
Hot Fudge
Hot Honey Apple Cinnamon Raisin Topping
Peppermint Hot Fudge
DRINKS:
Hot Chocolate Float
Ice Cream Soda
Jerry's Jumbo Shake
SUNDAES & CONCOCTIONS:
Apple of Your Eye
Brownie Ice Cream Layer Cake
Charoses Special
Chestnut Mare
Chocolate Nut's Delight
Flaming Cherries Jubilee
Fried Ice Cream
Fruit Lover's Frolic
Healthfood Heaven
Hot Burgundy Cherries
Hot Cherry Fudge
Leave It To Beaver Special
Minty Morsel
The Jerry Berry
Vermonster
Vermont Sweet Tooth
And now, a word about what Ice-cream actually is. Almost all Ice-cream Bases are made from Custard ingredients--> Eggs, Milk or Cream, Sugar, Vanilla, (I always add a pinch of Salt too, and really don't want to get into a debate about whether one should or shouldn't add Salt. I just do, and that's that, *lol*).
When Heat is applied to this Custard Base, as through an oven, (in a Bain-Marie--> a water bath), you get what we all know as Custard, Flan, or Crème Brulee (Custard with the toasted sugar on top). If you apply Freezing Cold to the Custard Base, as with an Ice-cream maker, you get Ice-cream.
Which brings us to the next word about Ben & Jerry's Sweet Cream Base #1. They use 2 Eggs, beaten, but they do not cook them; they just beat them with the Sugar and Cold Cream/Milk mixture, and then put in the fridge to chill until ready for the Ice-cream Maker.
As for me, this is unacceptable, so, I cook these ingredients as a Custard like most all-other Ice-cream recipes do. It's not that I wouldn't trust eating Ben & Jerry's Ice-Cream from the store, for I do eat it, and LOVE IT! But, they are a Commercial Ice-cream Enterprise. Their freezers, refrigerators, and general coldness of their factory preparation, instills every confidence in me that the Ice-cream they sell is A-Okay.
Alas, at home, I'm not so sure. And, since I have been a victim of Salmonella-poisoning, I just won't take chances. So, if you're worried about this too, it's really no problem.
Here's the Method-->
Beat your Eggs for a couple of minutes. Then, beat in the Sugar, by thirds, until thick and creamy.
Heat 1/2 of the Milk/Cream called-for in a saucepan on the stove to almost boiling/scalding. Then, with your beater beating the Egg mixture again, add the HOT Milk/Cream to the Eggs. This is called 'Tempering the Eggs'--> in essence, cooking them while you're beating them with the HOT Milk/Cream.
(If you don't 'Temper the Eggs' first, but just add them to the HOT Milk/Cream on the stove, you will have scrambled Eggs in your Custard Base... yuk).
Pour the HOT Milk/Cream/Egg mixture back into the saucepan, and put it back on the stove. Keep cooking it on LOW til thickened up a bit, whisking all the time. DO NOT WALK AWAY FROM THIS PROCEDURE, it goes pretty fast at this point. Keep your eye on it, and when you see the mixture beginning to come to a boil, take it off the heat, and whisk, whisk, whisk. Put it back on the stove and do it all again. I always do this a total of three (3) times. (I want those Eggs cooked! *lol*). All this only takes seconds to accomplish, certainly not more than a minute.
Take the saucepan off the stove, whisk in the Vanilla or whatever flavouring you're using, and then pour the Custard into, preferably, a glass bowl that has a lid to it--> like a Pyrex storage bowl.
Whisk in the other 1/2 of the COLD Milk/Cream called-for in your recipe. This should cool down the Custard enough to cover and place in the fridge. If not, you can let it set on the counter for a few minutes, just long enough to let the major heat of the Custard dissipate before putting in the fridge.
If you're really in a hurry, you can always make an Ice-Bath. Take a bowl that is twice as large as the bowl your Custard is in. Put a whole bunch of ice cubes in it, and add some cold water from the tap, (ice water is colder than ice and will cool down your Custard right quick).
Set the Custard bowl in the larger bowl, (if done right, the Custard bowl will be sitting somewhat on top of the ice, with the sides of the bowl submerged about halfway-up in ice-water. Be sure to keep a hold of the Custard bowl tho--> you don't want it sinking into the larger bowl and getting ice water in your Custard). Keep whisking the Custard to help dissipate the heat. It will cool very quickly in an Ice-Bath. Put the lid on, and place in the fridge til you're ready to make Ice-cream.
Of course, to the above cooled-down Custard, (usually before putting in the fridge), you'll be adding the various flavours, mashed fruits, chocolate, etc. that is called-for in your recipe.
Enjoy this wonderful book chock-full of recipes and ideas. For our family, 'Ben & Jerry's Ice Cream Book' has proved to be just the BEST!
NB: The Ice-cream recipes in this book make a generous One (1) Quart; and, by generous, I mean about a Quart-and-a-half! But that's Ben & Jerry for ya--> never skimping on the good stuff, *lol*
Summary of Ben & Jerry's Homemade Ice Cream & Dessert Book
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.
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