Product Description

With over 500 recipes, this is a comprehensive guide to making ice creams, sorbets or granita. Included are such flavours as lavender, chestnut, rhubarb and Earl Grey tea. The book also offers ideas for homemade sauces.'

Product Details

• Amazon Sales Rank: #1326 in Books
• Published on: 2000-11-23
• Original language: English
• Number of items: 1
• Binding: Paperback
• 256 pages

From the Author
Enjoy some ice cream tonight!
PEANUT BUTTER ICE CREAM

3/4 cup sugar

3 large eggs

1 cup milk

1/2 cup creamy peanut butter

1 1/2 cups heavy cream

2 teaspoons vanilla extract

In a medium bowl, beat the sugar into the eggs utnil thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.

Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done.

Customer Reviews

Delicious!
This book is magical! I tried several recipes and all were so tasty and different. The pine nut ice cream is wonderful. I tried the cannoli recipe and it got excellent reviews. All the recipes you need to set up an "ice cream feast". The granita recipes are a bit on the sweet side for my taste, but you can always add less sugar.
Really worth having, my family keeps asking for new experiments.
I am really so happy I bought this book! There are no pictures, but they are not so important for ice cream, I think.
Anyways, buy this book, if you like ice cream, you won't regret it.

Great but not intended for the UK
The reciepies are superb, the ice-cream delcious but my main bug bear is this is a book for the US market.

All the measurements are in cups (how big is a cup? Does a cup's weight change depending on what's being measured) or are for things that I've never heard of (what is half & half? or heavy cream? or all purpose flour?). So I've had to do a lot of searching on the internet to explain what some of the items are.

Buy the book, but be prepared to spend some time researching what the reciepe actually means.

Comprehensive text with lots of variety
This is a great book. Many recipes are given in the more traditional Italian "gelato" technique (made with a cooked egg custard) and in an egg-free version. Almost all recipes have several suggested variations, so there's no excuse not to ring the changes. Unfortunately, Weinstein doesn't spent much ink explaining the theory and techniques of icecream making, nor are there any inspirational pictures inside the book. This would make a great guide for anyone who's understood how their icecream machine works and needs a wide selection of recipes to call on.