The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
by Bruce Weinstein
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Book Summary Information
Author: Bruce WeinsteinEdition: Paperback
Audio: English (Published)
Format: Bargain Price
Published: 1999-06-02
ISBN: N/A
Number of pages: 256
Publisher: William Morrow Cookbooks
Book Reviews of The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
Book Review: Meh. It's a Mediocre Book at Best
Summary: 2 Stars
I really, REALLY wanted to like this book. I'm pretty obsessed with my ice cream maker this summer, creating all kinds of frozen goodies. I was appalled when I got this book and there were zero recipes for both gelato, or frozen yogurt. Whaaaaa? Seriously? In this day and age when gelato, and the healthier frozen yogurt are so popular, how does it not even get a mention? And honestly, avocado? I like the innovativeness of some of the flavors, but there are some that are pretty "out there".
My biggest beef with this book came with the Banana Ice Cream recipe on page 16. The recipe instructed you to make the custard, then add bananas and chill the whole mixture in the fridge overnight. Naturally, the next day, I had custard with a bunch of brown banana bits in it (as bananas are wont to do, when removed from their peel). Duh. I should have followed my instinct and not done this. So, I had to strain out the brown bits, and add new bananas, before freezing in the ice cream maker. The custard was still kind of brown, but definitely edible. Someone should have proofread these recipes.
The author does not explain the different between each "ice cream" recipe and it's "Philadelphia-Style" counterpart. What IS Philadelphia-Style? Did Philly suddenly develop an ice cream culture when I wasn't looking? I had to search the Web to get that kind of information which absolutely, without a doubt, should have been presented in this book. (Philly-Style is ice cream with no eggs.) How hard is it to mention that in the almost non-existent intro? There really isn't much explanation about what makes good ice cream, why one needs a food processor for everything (you don't), and why you need to boil milk first for many recipes (you do). I found myself wanting to take shortcuts, but inevitably sticking to the recipes, only to end up with brown bits in my custard.
Also, adding flour to ice cream is completely unnecessary. I've not seen this in any other ice cream book. Other such ingredients really made me shake my head and wonder where these recipes came from. A much, much better alternative is The Perfect Scoop from David Lebovitz. I got way better results and more of a variety from that book.
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Summary of 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.
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