Free PDF The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, by Bruce Weinstein
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, by Bruce Weinstein
Free PDF The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, by Bruce Weinstein
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From Publishers Weekly
Weinstein is a man who takes his treats seriously. Although his instructions are sometimes too sober for the subject matter and require some commitment, the ice creams, sorbets, sweet and savory granitas, toppings and drinks are served up with flair. There are roughly 70 recipes for ice cream, each with a number of variations, and several dozen more for sorbets. On the conservative end are four recipes for plain old vanilla and three for chocolate. For the sophisticate, there are ice creams flavored with thyme, lavender and Earl Grey tea, as well as tempting varieties using less common fruits such as fig, passion fruit, mango and rhubarb. Mix-in ideas abound with such concoctions as Ginger Ice Cream with bits of candied chestnuts, Classic Mint Chip with mini chocolate chips or Cashew Ice Cream topped with Trail Mix made by adding coconut, sunflower seeds and raisins. Weinstein even offers main course ideas: How about floating a scoop of avocado in a gazpacho soup or freeing borscht into a granita? To top things off, he provides recipes for hot fudge and other toppings, as well as for black cows and sodas that will turn any kitchen into a soda fountain. July) Copyright 1999 Reed Business Information, Inc.
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From Library Journal
Here are recipes for just about every ice cream imaginable, from four different versions of plain old vanilla to Avocado Ice Cream (it's really more of a chilled guacamole served as a garnish for gazpacho). Weinstein includes dozens of basic recipes for ice creams, sorbets, and granitas, with innumerable variations, along with sodas and shakes, hot fudge and other toppings, and even homemade ice cream cones. Recommended for most collections. Copyright 1999 Reed Business Information, Inc.
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Product details
Paperback: 256 pages
Publisher: William Morrow Cookbooks; 1st edition (May 19, 1999)
Language: English
ISBN-10: 0688161499
ISBN-13: 978-0688161491
Product Dimensions:
7.5 x 0.6 x 9.2 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
234 customer reviews
Amazon Best Sellers Rank:
#364,821 in Books (See Top 100 in Books)
If I hadn't dripped on the several pages of recipes I've tried in this book, I'd return it. I consider myself a fairly experienced non-professional cook and have successfully made a lot of fudge, baking, candy, etc. So I have been able to "rescue" the recipes I've made from the book even though the directions are incomplete and clearly untested. Case in point: red-pepper praline crunch. Proportions of water and sugar do NOT result in anything near crunchy - tried TWICE and the pecans were soggy and drowning. No estimated timings given for any steps. Butter pecan ice cream - directions to melt brown sugar in browned butter and add cream (no directions to heat the cream). This gets you a lard hard LUMP of hardened brown sugar.... I'm done and tossing the book. When I spend money on quality ingredients and have to dump them out, I know the recipe has not been tested. I must be spoiled by Cooks Illustrated with their explicit, clear, tested recipes. 1 star for creative ingredient ideas.
Like all books of this kind it is missing tons of recipes to qualify for the title. I could do a better book myself with dozens of missing recipes. However if you want to make some unusual Ice Creams like Cashew it includes a good recipe. Want to make Plum Ice Cream and need to know how much plum to use this book will solve that problem. His techniques often need improvement and changes but it really fills in for item like Almond & Amaretto Ice Cream which are never even mentioned in most Ice Cream books. It can help you develop even better Ice Creams or sorbets from those listed as I have already done a few times. Yes, it has a few odd recipes but most are perfectly edible.
I've had this book on my shelf for years and only recently have had a chance to use it--finally got an ice cream maker! It's a great starter book--the recipes are simple, straightforward, and plentiful. It runs the gamut from your more "pedestrian" flavors (like vanilla, chocolate, etc.) to things like sweet potato and ginger.The recipes overall seem to be lighter than other ice cream recipes out there--relying on more milk (as opposed to cream) and fewer eggs. The results still have been creamy and delicious, despite being (somewhat) healthier.The coffee ice cream recipe, by the way, is exceptional!I do wish there was more information on the hows and whys of ice cream making, but overall, it satisfies (especially for a book collecting dust unused for years!).
awesome book! Made my first ice cream the Ginger one and added lime juice YUMMMY! Made the Honey Mead-Honey ice cream with 1/4 cup whiskey. I would cut down on the whiskey, maybe use half as much; it was awfully strong, but still good!
I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet).Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.
I have had an ice cream maker sitting on the shelf unused for about 10 years. I saw it and became "motivated" to use it. Actually, it was more like, "you never use this thing and I am going to put it in the garage sale". I bought this wonderful book for inspiration and I've been "inspired" about 3 pounds worth already. Time to switch to sorbets. The recipies are so easy and so good. The recipies all have variations, to dress up or change the formula and make it something different. The key lime becomes key lime pie with a simple addition. Wide range of choices from several versions of vanilla to the exotic. I bought a copy for a friend and gave it to her with a maker as a wedding present. She has made ice cream 5 times a week the last three weeks! Great ideas and it can also serve the more experienced cook as a jumping off point.Thrifty, too. I used scraps from freezing fruit, followed the basic formula, and I'll bet my apricot sorbet can beat anything made by a commercial source. I even used it with my diet drink powder and made S--m F--t into an ice cream treat. You can control what goes into your product. Great for diabetics or other restricted diets. You can do non-dairy if you're lactose intolerant. Fun for kids, too. Let them help you invent variations. This book is a must-have for anybody who wants to make ice cream.
Ice cream is a simple affair, really, but there are a few standards in this book that really jump out in front. The Vanilla Ice Cream made with sweetened condensed milk was judged "the best ice cream I've ever had" by a panel of children and adults (disclaimer: they were friends and family, but who will be quicker to tell you the truth? Tip: add a real vanilla bean to the custard base). And the lemon and lime sorbet recipes are so wonderful.Despite it's surface simplicity, ice cream is a versatile food, and even 500 recipes doesn't cover the amazing diversity one can bring to the dessert. For example, the lime sorbet recipe made with pomegranate juice in place of water? Stupefyingly good. The orange ice cream recipe with passion fruit syrup and crushed cocoa nibs added? Subtle and sophisticated. Start with this book and use your imagination.If you love ice cream, buy this book. You'll love it even more once you start using these recipes.
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