Ben & Jerry's Homemade Ice Cream & Dessert Book

by Ben Cohen, Jerry Greenfield, Nancy Stevens

Overview

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.

Product Details

ISBN-13:	9780761171126
Publisher:	Workman Publishing Company
Publication date:	02/01/2012
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	128
Sales rank:	212,679
File size:	3 MB

About the Author

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.
Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

Read an Excerpt

Ben's Chocolate

Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy or whipping cream

1 teaspoon vanilla extract

1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

Makes 1 quart.

Table of Contents

Our Story by Ben

Ice Cream Theory by Jerry

Recipes

Sweet Cream Bases

11 Greatest Hits

Chocolate Ice Creams

Fruit Flavors

Downtown Specials

Cookies and Candies

Sorbets

The Bakery

Sundaes and Concoctions

Sauces

Drinks

Index