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 enlarge | Authors: Ben R. Cohen, Jerry Greenfield
Publisher: Workman Publishing
Category: Book
List Price: £7.99
Buy New: £1.68
You Save: £6.31 (79%)
New (40) Used (12) from £1.68
Avg. Customer Rating:  20 reviews
Sales Rank: 1561
Media: Paperback
Number Of Items: 1
Pages: 128
Shipping Weight (lbs): 0.6
Dimensions (in): 7.5 x 7 x 0.4
ISBN: 0894803123
Dewey Decimal Number: 641.862
EAN: 9780894803123
ASIN: 0894803123
Publication Date: October 28, 1994
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews:
 The Gospel According to Ben & Jerry January 27, 2008
1 out of 1 found this review helpful
I love this book! I got it as a birthday present along with an icecream maker a couple of years ago, and the recipes really taste just as good (if not better,) than the store bought tubs of Ben & Jerry's, plus there are a whole host of flavours in the book that aren't sold in Britain (at least I've never found them and I am a massive Ben & Jerry's fan!) and therefore would never have gotten to try without this book, for instance, Pumpkin, Eggnog, Vanilla Malt Chip, Kiwi, Mint Oreo Cookie (my workmates' favourite), and my all time personal favourite, Banana Peanut Butter. They also include the recipes for lots of different sauces, and different ideas for sundaes. The fact that I have to halve the recipes isn't any trouble at all, and for the most part finding substitutions for American ingredients isn't too much trouble and often it's easier to find the exact products than I first thought it would be, Oreo Cookies are readily available in Supermarkets for instance, along with Reese's Peanut Butter Cups. Even better, it usually turns out cheaper to make a batch of icecream than to buy a tub, and you get more in one batch than you do in a tub too. Just about the best birthday present ever!
 Great fun, if rather unconventional July 28, 2007
6 out of 6 found this review helpful
This book is great fun to read, especially for the history of how Ben & Jerry's business grew from nothing into an ice cream empire. Many of the recipe combinations are fantastic and straight forward, even though British readers will need to research some of the ingredients. However, the recipes make extensive use of uncooked eggs, which may be a concern for some readers, and the methods are sometimes unconventional, and certainly not the 'proper' method used in Italian gelati. If you've just bought an ice cream machine, you may want a book with more detail about cooking techniques. This book is probably a good recommendation for your second book for lots of quirky inspiration.
simple and very tasty November 9, 2006
22 out of 23 found this review helpful
Makes really tasty ice cream, i agree with these people who have said that the recipes are non prescriptive, it's great - with the chocolate ice cream, we didn't think it was chocolatey enough, so next time round, we added some extra - perfect, the same with the raspberry ice cream, we thought it was too sweet, so second time round, we reduced the sugar and added more raspberries, much better, FOR US! everyone has a different sense of taste, so this is a great book to use when you're starting out, you will never buy conventional ice cream again.
However I also agree that American Ice cream makers must be twice the size of the ones sold in the UK, I have to halve the amount of ingredients to fit in the machine (I have to freeze and refreeze my bowl to make 2 batches)
Fab tasting and easy to make April 20, 2006
57 out of 57 found this review helpful
Great ice cream and the recipes are really easy to follow, once you have made the conversion from US cup sizes.
There is a "base recipe" which seems to be the cornerstone of 95% of the ice cream recipes and it is far simpler to make than working with a custard base, as a lot of recipes do that I've found in other books.
Others have complained that some of the ingredients are difficult to find, but I think they are missing the point in slavishly following the recipes - that is what R and D is all about. Have fun and experiment - you won't be disappointed, after all, this is only about making ice cream! If you feel you really have to, a little research on the internet will enable you to order some of the less well known ingredients, or give you the UK equivalents of them
A word of warning, however: American ice cream makers must have double the capacity of my English one, so unless you want to make enough for about 10 people, halve the quantities given in the recipes.
The only ice cream making book you need! April 18, 2006
24 out of 25 found this review helpful
As others have said, it gives a good description of the history of B & J's. Yes the measures are in cups but that's easy to calculate into UK imperial (easiest) or metric. Also some of the ingredients are very American but there are equivalents e.g. Heath Bar Crunch = Dime bar.
It also encourages experimentation and gives good hints on the principles of ice cream making rather than being didactic (although the recipes I've tried so far have been awesome).
You don't need any other book- Trust me....!
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