The Ultimate Frozen Dessert Book: A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and ... of Ways to Customize Every Recipe to Your Review

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(More customer reviews)...well they've got 'em! I was looking so hard to find an ice cream book that had a lot of gelato recipes, and this one has more basic gelato recipes than any of the other ice cream books or even JUST gelato books that I had looked at. PLUS, he has a number of potential variations for each of the main recipes (for instance 6 variations on the pecan gelato recipe, and 7 for banana gelato). To me, this is worth it JUST for the gelato recipes (100 of the 249 pages are dedicated to Gelato recipes and techniques). While there are also recipes for desserts like sherbert or granita (and even directions for ice cream sandwiches and frozen s'mores pie), there are absolutely no "ice cream" recipes, so if that is what you are looking for look elsewhere. If you are searching (sometimes in vain!) for amazing gelato recipes, look no further. UPDATE...After actually TRYING these recipes:
The recipes in this book are fabulous! If you are trying to make gelato that actually rivals the kind you can get on the streets in Spain or Italy (and beats the ones you can get in Boston's North End!), as I said before, look no further. Definitely try the Dulce de Leche recipe, its amazingly rich and creamy...but really, just try them ALL!
And just a note on the authors, I was having an issue with the recipe when I first started out (turns out I wasnt cooking the custard long enough), and sent them an email (their contact info is on their website) and Scarbrough (or his representative....I really couldnt care which!) got back to me in a few hours with suggestions of things I could try to improve my product. I really thought that was very thoughtful and helpful. If it wasnt ALREADY getting 5 stars, they would have gotten another star just for that!

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Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tipof the iceberg! Together, these two books makethe ultimate compendium on frozen treats.
--This text refers to the Kindle Edition edition.

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Ice Cream & Frozen Yogurt Revised Review

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(More customer reviews)I made a special trip to a local bookstore to check this one out in person. Of all the books that are available, this one was my favorite because of two things: the recipes and nutritional information. On a scale of 1-10 (10 being impossible/ridiculous), the ease of recipes probably ranged between 7-9, which means that they are mostly do-able and not too difficult. What won me over was the fact that the revised version of this book (published either in 2003 or 2004, even though it's out on the shelves already) has the added bonus of including nutritional count of EACH recipe, so you'll know the amount of fat/calories/carbohyrdates/sugar, etc. per serving of ice cream by the recipe (unless you substitute ingredients, then you're on your own). This was such an unexpected treat! Also, I noticed that some of the recipes that included eggs had suggested heating the egg briefly (sorry, I don't recall the exact details), but this beats worrying about raw eggs that could lead to Salmonella. Finally, besides the many great recipes, the book includes some great, glossy, yummy-looking pictures (including the cover picture that's also found inside with the recipe), PLUS the author keeps in mind that some people will actually use this book for an ice-cream making machine...so she gives directions accordingly! I'm giving this to a friend for a Christmas present, along with the Cuisinart 1.5 quart Ice Cream Maker, and I wanted to make sure the recipe book would meet three needs: include easy recipes that can be used in an ice cream maker (yep), count nutritional information (yep), and be simple (yes, mostly--have to hunt for some of the ingredients, possibly). Plus, we're both health-conscious and on a low-car eating plan, so we'll substitute Splenda (sub. sugar) in the mixes, which seems easy. I was torn between buying this book, "Ben & Jerry's Homemade Ice Cream Book" (also good, but diffuicult on a low-carb diet), and "The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks & More"...but the latter had no nutritional information and only seemed to add one or two things to set recipes and call them "new" recipes, which felt like a rip-off--considering the promised "500 recipes" title. SO, I do recommend this book, as I believe it meets many needs beyond satisfying the taste buds. I can't wait until we try out all the recipes!

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Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats Review

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(More customer reviews)Sally Sampson's newest cookbook, Recipe of the Week: Ice Cream, is going to get me into a lot of trouble. Specifically, trouble with buttons not closing, pants not fitting, and no-doubt many a ruined appetite for dinner. Ice cream is my Achilles heel. I walk by the neatly frozen pints in the freezer case with a hangdog expression of thinly concealed lust. I know I shouldn't have it, but everyone has to break the rules sometime and that's where SaIly comes in.
I admire the simplicity of this book on so many levels. Sampson finds no need to wax poetic on the merits of ice cream -- we, as her consumers, know that ice cream is phenomenal on an inherently addictive level so on with the show. And oh what a show it is! All of the frozen treat bases are covered from custard based ice creams to gellatos, sorbets, and granitas. If that isn't enough to peak your interest, how about the thought of one of these tempting flavors waiting for you in a big cold bowl: Graham Cracker Malted Vanilla Ice Cream, Triple Coconut, Molasses Ginger Snap Gelato - do I even need to continue? Sampson also has a number of unusual flavors to peak your curiosity. Have you ever wondered what Balsamic and Black Pepper Gelato might taste like? How about Avocado Gelato?
My first foray into ice cream making was a given. I'm a cookie dough kind of girl. I was also doubly excited to test out my new KitchenAid KICA0WH Ice Cream Maker Attachment and also to have "permission" to make an entire bowl of cookie dough just to snack on. After whipping up my favorite Thick and Chewy Chocolate Chip Cookie batter I followed Sally's straightforward instructions and watched with excitement as ice cream started to take shape on my counter. To make us all feel slightly better about our new dependency I should point out that the recipes in this book are lower in sugar and fat than most commercially prepared ice creams.

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A fabulous frozen treat for every week of the yearIf you're looking for new ice cream flavor sensations, this cookbook is just what you need. It gives you a year's worth of delectably different recipes for your ice cream maker--from Peanut Butter Chocolate Chip Ice Cream to Green Tea Gelato. Whether you want a delicious dessert for your family or an elegant ending for a dinner party, this full-color book is chock-full of great ice cream ideas--everything you need to unleash your ice cream creativity and put a smile on everyone's face!

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The Modern Cafe Review

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(More customer reviews)Francisco Migoya has done it again, a wonderful book on a variety of pastries, entremets(cakes), savories, and more. It is divided into sections of business such as the pastry shop, bakery, etc. Mainly made for commercial use with servings of 6 cakes to 20 individual portions and special supplies. There are some mistakes in the components of some recipes such as 12 cake layers instead of 2 but if you read through the recipe first you'll be prepared. Overall it is nice but geared toward larger sizes and specialized machines so it might not be suited for the avid home baker but a good book.

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Lick It Creamy Dreamy Vegan Ice Creams Your Mouth Will Love Review

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(More customer reviews)In addition to being allergic to dairy, I also have to avoid wheat (and corn and soy). So the closest thing I've had to a dessert in years is sorbet, and even then I feel guilty about all the white sugar.
I've made two of Cathe Olson's ice cream recipes so far: coconut, by hand (before I had an ice cream maker, and it really wasn't very hard to do) and chocolate...both fabulous. Not only am I not allergic to them, I don't even have to feel guilty. Just a little agave as a sweetener, all natural, full of food value...it's like a pleasant dream I would have.
(Note: I love coconut milk, but thought it would change the experience of chocolate ice cream. Not so much. It just tasted like chocolate...very rich and creamy...and I was not aware of a coconut base.)
I've been using almond milk instead of soy and it works wonderfully, I highly recommend this book for anybody who wants to get away from dairy...and I think many people might be happier and healthier (and less stuffy) if they tried it.

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Ice cream is universally loved and is at its very best fresh out of the ice cream machine. Homemade ice cream is actually easy to make, and can be made with a variety of nondairy milks perfect for those with dairy or soy allergies. Whether you avoid dairy products for health or ethical reasons, or to protect the environment, these frozen treats will rival any store bought gourmet ice cream. Lick It! elevates vegan ice cream to its creamy, dreamy best. Readers will find well-loved, traditional flavors plus a tempting variety of exotic and gourmet tastes made with herbs, spices, and liqueurs. And you can adjust the flavors and sweetness to your liking, using the choicest natural ingredients. From scooped ice cream, sundaes, sherbets, and sorbets to ice cream sandwiches, shakes and floats, you'll find all your ice cream parlor favorites complete with toppings and sauces! So swirl it, savor it, lick it! It s never been yummier.

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500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You'll Ever Need (500 Cooking (Sellers)) Review

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(More customer reviews)The 500 Ice Creams, Gelatos, and sorbets provides 125 recipes for a variety of frozen treats from everyday to special occasions. Each of the 125 recipes has four minor variations that tweak the item into a different version by adding a new flavor profile. An ice cream maker is essential for this one and it provides great variations on how to make ice creams as well as different specialty concoctions that can be formed with simple and direct recipes. We have only found a few recipes to be a little vague on the directions but overall have not had too many problems with this book. Overall well recommended for those that are looking for a lot of frozen recipes that can be built on.

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With this single book, learn everything you need to know about making frozen treats and delights. The 500 fabulous, easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos; as well as elegant water ices and granitas, show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and incredible edibles for the health- and calorie-conscious.

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Reese, Syrup Maraschino, 8 OZ (Pack of 12) Review

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(More customer reviews)
It's really difficult to find this wonderful syrup!
We needed Maraschino Cherry juice for a Christmas beverage recipe but it was impossible to find it bottled in either Liquor or Grocery stores. I finally stumbled upon this Reese Maraschino Cherry Syrup when we were visiting Minnesota (at Target --- near the ice-cream syrups). I was very excited to find this available from an Amazon Marketplace Seller.
One of the great things about this glass-bottled syrup is that it contains NO HIGH FRUCTOSE CORN SYRUP!
Ingredients: sugar, water, citric acid, natural flavor, sodium benzoate (preservative), artificial color (red #40). Distributed by : World Finer Foods, Inc, Bloomfield, NJ 07003
Fyi: the Christmas beverage is a 2007 Southern Living recipe: "Jingle Juice"
Wow! It really puts you in the Christmas spirit; but be careful, it can catch up with you quickly!

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