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Ben and Jerry's Homemade Ice Cream and Dessert Book by: Ben R. Cohen, Jerry Greenfield List Price: £7.99 City Travel Guides Price: £4.99 You Save: £3.00 (38%)Prices subject to change. |
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Binding: Paperback Dewey Decimal Number: 641.862 EAN: 9780894803123 ISBN: 0894803123 Label: Workman Publishing Manufacturer: Workman Publishing Number Of Items: 1 Number Of Pages: 128 Publication Date: October 28, 1994 Publisher: Workman Publishing Studio: Workman Publishing Sales Rank: 2078 Related Items:
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Editorial Review: Synopsis: Tells the story of Ben & Jerry's ice cream company, and shares recipes for chocolate, fruit, and other flavors of ice cream, sorbets, sundaes, and sauces. Customer Reviews
Average Rating:
 Rating:  - Great but...Great book, loads of delicious recipes, and explains how ice cream works. Also has a good (if belt-busting) section of cakes and biscuits (presumably so that you can bash them into bits afterwards and add them to your ice cream). The beginning of this short book is a history of Ben and Jerry's which was interesting but a bit twee. My only complaint is that all quantities are given in the rather vague US 'cups' rather than millilitres or grams (or even pounds and ounces). So you're told to put a quarter cup of this, with a half cup of that. Don't suppose a bit more or a bit less of anything will hurt your ice cream, but slightly annoying to have to convert quantities every time. Rating:  - A truly great book!This is the best book ever! I hadn't even taken delivery of the icecream maker before my son snatched the book from me and made Chocolate Brownies and Giant Cookies. THe recipes are simple, fun and very tasty. Great for all the family! Rating: - Best out of 3 books purchasedAfter buying my Cuisinart Professional Ice Cream maker I ordered three books from Amazon to help me in creating ice cream to die for! I find that the Ben & Jerry's book is the one I use the most. I was initially put off by the use of raw eggs rather than a traditional custard base but realised that as ice cream is frozen it is not the same as using raw eggs in say a mousse or mayonnaise. The method for making the most of the ice creams is very quick - no waiting around to chill cooked custard. I find that I can reduce the quantity of sugar slightly in the recipes with no effect on the results. Lastly the texture of the ice cream after being hardened in the freezer for a little while is the better than ... Read More: Rating:  - Not very impressedAll in all I wish I hadn't ticked the box and opted to take this as a suggested extra when I bought an ice-cream maker. Quite apart from strange US measures (cups) and odd descriptions of different types of cream (that don't chime with our UK system of single, double etc), the recipes are riddled with odd licquers and ingredients you would never go out of your way to buy. For my tastes, a lot of the recipes are over the top in cloying sweetness. If you're buying an ice-cream maker, you'll get some basic recipes with the machine anyway and then you can download plenty for free once you have worked out the basics. Still, at least it wasn't very much money wasted! Rating: - best ice-cream book everI bought this book about a year ago when I first bought my ice-cream machine. If you dread making custard like me this book is for you. It has very clear instruction and sparks your culinary creativity. I've made countless batches of ice-cream from this book for almost everyone I know and always get loads of compliment. My boyfriend is now addicted to cookie n cream ice-cream and raspberry ice-cream is a big hit among my friends. Highly recommended! |
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