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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, [NOOK Book]

Overview

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ...
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas,

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Overview

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

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Editorial Reviews

Publishers Weekly - Publisher's 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 Cahners Business Information.
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 Cahners Business Information.
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Product Details

  • ISBN-13: 9780061870835
  • Publisher: HarperCollins Publishers
  • Publication date: 10/13/2009
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 256
  • Sales rank: 636,446
  • File size: 5 MB

Meet the Author

Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.

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Read an Excerpt

Chocolate Truffle Ice Cream

Makes About 1 Quart

Scalded cream and bittersweet chocolate make up the classic French mixture called ganache. Usually used for making truffles, ganache is the prefect base for extra-rich chocolate ice cream. Use the best quality chocolate you can find: the better the chocolate, the better the ice cream.

Ingredients

1/2 cup sugar
2 large egg yolks
1 cup milk
1/4 cup cocoa powder
1 1/2 cups heavy cream
6 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract



Instructions

In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Whisk in the cocoa and bring the milk back to a simmer. Simmer 3 minutes, stirring constantly. Slowly beat the hot milk and cocoa into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot chocolate custard through a strainer into a large, clean bowl. Set aside while you prepare the ganache.

Bring the cream to a simmer in a small saucepan. Immediately remove from the heat and pour the cream over the chopped chocolate in a bowl. Stir until the chocolate is melted and the mixture is smooth. Combine the chocolate mixtures, then stir in the vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine accordingto the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations

Chocolate Cabernet Crunch Ice Cream Bring 2 cups red wine (cabernet sauvignon) to a boil in a small, heavy saucepan. Boil until the wine is reduced to about 1/2 cup and is thick and slightly syrupy, about 10 minutes. Let this syrup cool, then stir into the custard before freezing. Proceed with the recipe as directed, adding 1/2 cup crumbled biscotti to the machine when the ice cream is semifrozen. Allow the machine to mix in the biscotti.

Chocolate Raspberry Ice Cream Stir 2 tablespoons water into 1/2 cup raspberry jam to loosen it up. Swirl the jam into the finished ice cream. Take care not to overswirl or the jam will "melt" into the ice cream. Streaks of jam should be visible. Serve immediately or freeze until firm.

Kentucky Chocolate Ice Cream Add 1/2 teaspoon peppermint extract and 1/4 cup bourbon before freezing. Proceed with the recipe as directed.

Orangette Ice Cream Add 1 teaspoon orange extract along with the vanilla. Proceed with the recipe as directed. Swirl 1/2 cup chocolate syrup or chocolate sauce into the finished ice cream. Take care not to overswirl, or the chocolate will "melt" into the ice cream. Streaks of chocolate should be visible. Serve immediately or freeze until firm.


Peach Melba Shake

Makes Two 12-Ounce Drinks

Ingredients

1 large peach, pitted
1 1/2 cups ice cubes
1 cup raspberries
1/2 cup peach nectar
2 scoops vanilla ice cream
2 tablespoons vanilla syrup



Instructions

Cut the peach into small pieces and place in a blender along with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off until the mixture blends easily.

Variation

Spicy Peach Blast (Cocktail or Shake) Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground mace to either peach drink before blending.

The Ultimate Ice Cream Book. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Table of Contents

Acknowledgments ix
Introduction xiii
Ice Cream Cones 1
Ice Creams 7
Sorbets and Granitas--Sweet and Savory 139
Ice Cream Toppings 185
Ice Cream Drinks--Sodas, Shakes, and Malts 205
Index 225
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Customer Reviews

Average Rating 4.5
( 11 )
Rating Distribution

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Sort by: Showing 1 – 15 of 13 Customer Reviews
  • Anonymous

    Posted January 23, 2013

    Awsome

    Icream i want to eat always but i cant.im diabetic but does that stop me no.cook,bake,make,think of all your recipes you have.just remember take it slow :-)

    0 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted May 11, 2012

    This IS the ultimate ice cream book!!

    When I bought my ice cream maker back in March, I bought 3 different ice cream recipe books to go with it (including this one). I've tried one recipe from each book, and hands down Bruce's recipes make for the best homemade ice cream - packed with flavor, and creamy! And there are so many recipes in this book, you will never get tired - all in all, a great buy!

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  • Anonymous

    Posted March 30, 2012

    It was just ok

    The book has a ton of recipes but hardly any pictures. Also a lot of the recipes are strange combos that a lot of people wont eat.

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  • Anonymous

    Posted January 21, 2012

    Great book that delvers delicious results

    I purchased thiis book for the sorbet recipes, and basic light ice cream but you will not be able to resist some of the alternatives provided. I received a real 2 quart ice cream maker with built in compressor(~280 dollars), so making ice cream is easy, and love experimenting.

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  • Anonymous

    Posted December 20, 2011

    Will someone send me the book

    Pleaseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!:(

    0 out of 2 people found this review helpful.

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  • Anonymous

    Posted May 15, 2010

    Practical approach to ice cream making

    I was a little disappointed in this book as I thought that it would be more comprehensive. It is a step above the manual that came with my ice cream machine as it includes more recipes. I wish that more was done with frozen yogurt desserts. I thought the inclusion of granitas was very worthwhile - having fun with new kitchen gadgets!

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  • Anonymous

    Posted February 12, 2004

    what a fun book!

    I love this book! I bought it with another ice cream book--and that one is so esoteric. This book is full of basic flavors--and then lots of variations. I've never been so popular! Lots of great flavors, lots of great tastes. And a killer chocolate fudge ice cream!

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  • Anonymous

    Posted July 30, 2000

    Truly the Ultimate

    This book is the one stop shop for all your ice cream needs. From the classics to the bold and daring, you'll find them all here in fully detailed yet simple recipes. Well worth the price tag!

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    Posted December 14, 2009

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    Posted June 8, 2009

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    Posted March 3, 2010

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    Posted January 10, 2010

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    Posted May 14, 2011

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    Posted May 29, 2010

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    Posted January 12, 2010

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Sort by: Showing 1 – 15 of 13 Customer Reviews

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