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The Ultimate Ice Cream Book | 
 enlarge | Author: Bruce Weinstein
Publisher: William Morrow
Category: Book
List Price: £11.99
Buy New: £5.53
You Save: £6.46 (54%)
New (21) Used (10) from £4.83
Avg. Customer Rating:  9 reviews
Sales Rank: 103928
Media: Paperback
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.1
Dimensions (in): 9 x 7.5 x 0.7
MPN: 0688161499
ISBN: 0688161499
Dewey Decimal Number: 641.862
EAN: 9780688161491
ASIN: 0688161499
Publication Date: November 23, 2000
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Ships from U.S.A., to anywhere in the United Kingdom! Orders only take 7-10 days! We specialise in service to the U.K. and only ship airmail.
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| Customer Reviews: Read 4 more reviews...
 Comprehensive text with lots of variety July 28, 2007
2 out of 2 found this review helpful
This is a great book. Many recipes are given in the more traditional Italian "gelato" technique (made with a cooked egg custard) and in an egg-free version. Almost all recipes have several suggested variations, so there's no excuse not to ring the changes. Unfortunately, Weinstein doesn't spent much ink explaining the theory and techniques of icecream making, nor are there any inspirational pictures inside the book. This would make a great guide for anyone who's understood how their icecream machine works and needs a wide selection of recipes to call on.
YUMMO! June 17, 2007
5 out of 5 found this review helpful
I love this book, its got some amazing recipes. My only issue is that some of the recipes like the hazelnut, are more like semi-sorbet consistency rather than a more Italian style i.e. smooth and creamy. Some of them are are divine and even though a lot of the ingredients are American, if you live in London, there are shops to find the ingredients or web searches reveal suitable alternatives so as yet Ive not been unable to make a recipe. Best one has to be the cheesecake recipe with lemon curd and poppy seeds. Id say only put a 1/4 cup of curd in and allow it to blend in :-P
Easy to follow and well set out June 14, 2007
3 out of 3 found this review helpful
I like this book a lot; OK, you need to know what the American terms mean, but within five minutes on the Internet I found a site that gave all the information required, which I have put on a large Post-It inside the front cover.
There is no cluttering up of the pages with pretty, but ultimately useless, photos, the ingredients are listed clearly in their own little panel so that you can ensure you have everything - no getting partway through and finding you're missing something vital - and there are variations suggested. Indeed, the author even suggests you pencil in your own ideas in the margins!
I think we may well be having lots of ice cream this summer.....
Great but not intended for the UK March 31, 2006
21 out of 22 found this review helpful
The reciepies are superb, the ice-cream delcious but my main bug bear is this is a book for the US market. All the measurements are in cups (how big is a cup? Does a cup's weight change depending on what's being measured) or are for things that I've never heard of (what is half & half? or heavy cream? or all purpose flour?). So I've had to do a lot of searching on the internet to explain what some of the items are. Buy the book, but be prepared to spend some time researching what the reciepe actually means.
 Delicious! July 20, 2003
14 out of 15 found this review helpful
This book is magical! I tried several recipes and all were so tasty and different. The pine nut ice cream is wonderful. I tried the cannoli recipe and it got excellent reviews. All the recipes you need to set up an "ice cream feast". The granita recipes are a bit on the sweet side for my taste, but you can always add less sugar.
Really worth having, my family keeps asking for new experiments.
I am really so happy I bought this book! There are no pictures, but they are not so important for ice cream, I think.
Anyways, buy this book, if you like ice cream, you won't regret it.
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