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Customer Reviews
Average Rating:
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Perfect Scoop on the Perfect Scoop
This is an awesome book of recipes for ice creams, sorbets, sherberts, granitas and misc. other things that have to do with ice cream. It is a well put together collection and the author's writing style is not only interesting but downright fun...almost as fun as tasting the finished melting masterpeices that he describes. This book gives you all the essentials, the basic must-have ice cream recipes and then it goes on to include recipes that are imaginative and sound absolutely sinful. I really like that most of the recipes don't require ingredients that are hard to find or never heard of. I also like that the author tells you when to use specific high quality ingredients that make a difference in the end product and that are actually worth your time and money to use. These recipes are simple yet elegantly luscious. This book has expanded not only my waistline but also how I think about the possibilities of frozen confections.
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ice cream
This is the best ice cream book i have ever read. I have enjoyed making the different kinds of "ice cream". Lots of information to help understand the ingredients.
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Delicious!
I bought this book and the Ben and Jerry's book to go along with my new ice cream maker. Ben and Jerry's is great if I want something quick, but nothing beats the taste of some of the custard style ice cream and the sorbet recipes in this book. This is the "fancier" side of ice cream. We'va also enjoyed making some of the mix-ins and containers (like meringue nests) in this book.
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FANTASTIC ice cream cookbook!!!
If you own one ice cream cookbook, this should be it! All of these recipes are easy to follow and turn out great every time. To take advantage of the summer berries and hot weather, I most recently made the Raspberry-Rose Sorbet - wow, did my friends rave! And the chocolate recipe is out of this world, as are all the "mix-ins" like the croquant and peppermint patties. Super bon!
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Awesome
Great recipes, nice background. Great variations on the Chez Panisse recipes, which until now I thought were the best out there.
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