Waterstones Ben & Jerry's Homemade Ice Cream & Dessert Book
5780 ratings
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Price: £8.99
Brand: Waterstones
Description: Chunky Monkey, New York Super Fudge Chunk, Cherry Garcia, and more. Yes, you can make Ben & Jerry's ice cream at home! In this classic ice cream cookbook, Ben and Jerry share all the recipes and techniques that have made them nationwide heroes. Specially adapted to make at home with any ice cream maker, here are 90 recipes, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:RULE #1: You don't have to be a pro to make incredibly delicious ice cream. RULE #2: There's no such thing as an unredeemingly bad batch of homemade ice cream. 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. Dig in!. Waterstones Ben & Jerry's Homemade Ice Cream & Dessert Book - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: Waterstones
Product ID: 9780894803123
Delivery cost: 2.99
ISBN: 9780894803123
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Author: Terry
Rating: 5
Review: Good all round book for ice cream and sorbet making
Author: JG
Rating: 2
Review: I suppose that I should have been warned-off by the 'Ben & Jerry' part of the title, but I was seduced by Amazon's marketing to purchase this together with an Ice Cream maker - that subsequently turned-out to be supplied with a recipe book anyway. I guess that the authors may relate in some way to supposed restaurants that I have seen and avoided at Basildon, Essex, and in the Singapura Zoological Gardens. This product is horribly American! I prefer reading-material to be written in Oxford English - this wasn't!, and it's general style seems to be adapted for use by the low intellect. I have only just acquired both the machine and the books - so haven't attempted a single recipe - yet - but the major faults became obvious just by analysing the content. Quite a number of the recipes do not list what I would regard as 'genuine' ingredients, but instead major on using a 'ready made' product - in the form of some sort of 'Chocolate (?) Bar' - unfortunately of a type totally unknown both in Europe and 'Rest-of-World' (as known by me). Such recipes are unlikely to be ever attempted outside of North America. Additionally, there are recipes that include liquid volumes specified in alien units - e.g. 'quarts'; I am aware that aliens have developed their own non-standard versions of the original Imperial standards, but other users might not be; since those volumes are greater than the correspondingly-named Imperial version, this is probably going to cause some recipes to 'fail' - unless the cook is aware of the issues and first translates all the quantities into genuine Imperial or metric forms. The author goes into some initial pre-able as to the preferred use of just top-quality ingredients; these include heavy animal fats and various ouvert sugars in different guises - including 'coffee creamer' that isn't actually a 'real' cream substitute (as always billed) but is in fact just processed sugar. These recipes are pretty lethal!; you can see why many Americans are built like tubs of lard, and why Type II Diabetes Mellitus is rampant there. Whilst I can appreciate that using any form of 'substitute' product may alter the nature of the finished product, and possibly give a result of poorer quality, I consider that it should have been a mandatory requirement for the book to warn about this - and include an analysis of the typical total carbohydrate and fat content for each recipe - and recommend strictly-controlled portion sizes! It should have gone further than that, to consider the use of non-dairy fats and non-sugar sweeteners as alternatives. Whilst I accept that most commercially-made ice creams are of lower quality, and that the ones described here are probably much better, the book should have addressed the subject and documented either recommendations as to how to substitute such materials - or to include unique recipes built specifically around such materials. After all, we all eat the commercially-based products where the sole criterion of the manufacturers is to maximise profits by amongst other things minimising costs by using inferior products; I feel sure that it's not entirely beyond the realms of possibility to revise the ingredients used in the published recipes to make the results a little less lethal.
