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 Ben & Jerry's Homemade Ice Cream & Dessert Book :: 0894803123
Description
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| With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print. Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
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Author: Guest
Like many other people, I love Ben & Jerry's ice cream. Unfortunately, the premium taste also comes with a premium price, so many years ago my husband gifted me with this book.
It's fun to read about how it all began (two chubby little boys who liked eating more than gym- and who can blame them?) and how they fought off the evil Pilsbury Dough Boy to take a stand in the giant world of commercially delivered ice cream. But really, I'm here for the recipes. Sadly, they had some flaws.
While I realize this was written over ten years ago, I think it's almost inexcusable that nowhere do the authors mention cooking the eggs before you use them. Even if you aren't concerned with salmonella (and if you're using egg yolks, you should be), the difference between a raw and cooked egg base is immense- no matter how much chocolate you throw at it, raw eggs just aren't going to be as delicious. Reams of dessert recipes later, I've figured out how to do it (beat the eggs and sugar, scald the milk, slowly add to egg mixture then carefully cook over low heat until you have something resembling a custard sauce NOT scrambled eggs; chill, then add your cream- THEN use the ice cream maker). Was that so hard?
Also, while I appreciate that they are ice cream makers and not bakers, the recipes they give for their ice cream cakes are off as far as amounts given. For instance, for their brownie ice cream cake, they advise baking their Superfudge brownies in two six inch cake pans and then covering the confection with 1 quart of beaten whipping cream. Having made this recipe several times, I can say without any doubt that their proportions are all wrong- you'll end up with enough left over batter for more than a few cupcakes and possibly another layer. And having doubled this recipe and successfully frosted it with the whippings of two cups of cream, either they whipped their cream to butter or they miscalculated (and didn't test) this recipe.
Still, once you have the technique down (Nigella Lawson's books are good for that), the ingredients and amounts they list work pretty well (again, if you're not baking). I'll never part with this, but I wouldn't give this to anyone just starting out on their homemade ice cream adventure.
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Author: Guest
I can't help but feel good when I pick up this book. It's exactly what you'd expect in a B&J cookbook. My favorite part is the ice cream theory chapter. (It keeps me from adding too much liquor.) I bought this book for a single recipe -- Cherry Garcia and it was worth it.
Get this book with the Williams-Sonoma Ice Cream book and you'll be set for life.
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Author: Guest
I liked the Ben & Jerry's Ice Cream book. The instructions were easy and the ice cream was very good. I also liked the history section where Ben and Jerry tell how they started their business. My only disappointment was the lack of a real vanilla bean ice cream. I can't wait to try many of the exciting flavors of ice cream and frozen desserts.
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Author: Guest
There are lots of rave reviews on this book, and that's why I bought it. I also bought a Cuisinart ice cream maker at the same time, and immediately made my 2nd, 3rd & 5th batches from this book. The other batches were from the ice cream maker documentation. Of the three recipes we tried, only one turned out well. The other recipes from the Cuisinart book turned out much better, really. This surprised and disappointed me, as I had such high hopes for homemade B&J ice cream. I will keep trying, but I would *not* call this a fail safe home ice cream making guide.
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Author: Guest
The cookbook more than met my expectations. Intriguing recipes, clear directions, tips for easy ingredients to use.
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