Ben & Jerry's Homemade Ice Cream & Dessert Book

Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)

If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.

I wish there were a sequel.


CREATIVE EASY TO PREPARE ICE CREAM RECIPES   August 25, 2000
 35 out of 35 found this review helpful

This is a great ice cream book, full of simple no cook - no wait recipes with ample illustrations to keep your mind alert. The author's sense of humor makes it a very enjoyable read, but the recepes themselves are the stars. They share such favorites as Cherry Garcia, Mocha, Health Bar Crunch, Orange Cream, Kiwi Sorbet, Cantaloupe and Oreo Vanilla.

My only problem with this book is because it was written awhile ago, they are still using raw eggs in their most popular/recommended ice cream base. Substitute with a pasterized egg product (Egg Beaters/Better N Eggs) if you aren't sure of the freshness/safeness of your eggs.


One of the best!   August 23, 2003
 20 out of 20 found this review helpful

I have several books for making ice cream and I think the recipes in this one are the best. I wish they would write a new book as Ben & Jerry have come up with a lot of new flavors since 1987 that aren't in the book. I wouldn't normally make or buy coconut ice cream, but my daughter asked for it and it was delicious! I added almonds that I toasted myself (saute on a stove in a little butter with salt-drain on a paper towel) and it was even better! You don't need a bigger than a quart ice cream maker--just save the leftover "batter" in the refrigerator and make another batch later. The recipes do make much more than the book states.


Great Ice Cream and Book   February 23, 2000
 15 out of 15 found this review helpful

Though the recipes look simple and easy, the results are amazing. After make batches of the Chocolate Chip cookie dough and Chocolate Fugde Brownie (My favorite), I am convinced this is one of the best ice cream books out. The recipes are couple with hilarious stories from their aventures in the ice cream business.

This book is fun for all ages. Recipes for ice cream bases are given so you can experiment with your own flavors and additives.

Almost all the recipes in this book require no cooking at all. So within 1 1/2 hours you could be eating a batch of your favorite flavor.


Best Recipe Book EVER !!   July 15, 2002
 15 out of 15 found this review helpful

I have bought several ice cream books, but this is the ONLY one I can recommend. The recipes are EXCELLENT! I am ordering another since mine is already dog-eared and I've only had it a month. One suggestion if you make the orange cream recipe - use at least double the orange juice stated in the recipe (half a can of frozen concentrate - thawed, of course, and not the small size can). I just tasted the mix to make sure it was the strength I wanted. I've noticed that after this is made and frozen, it doesn't taste as strong as it did before you put it into the machine. I've made this particular recipe 3 times and will continue making it !! It beats any creamsicle you've ever had. And the French Vanilla and Mocha (and regular Coffee) are to die for! The mocha came out the texture of gelato - what a dream ! I haven't managed to try all the recipes yet, but the 10 or so I've tried have turned out perfectly. I am now making it once or twice a week for my co-workers because it is too good not to share! This book has also given me enough information to experiment with recipes of my own. I just can't say enough about this book. And as a previous reviewer states, there should be a sequel - if they are willing to give up more of their recipes. And I wish they would add a recipe for chocolate ice cream using only cocoa powder (I'm too lazy to melt the chocolate squares). Based on their recipes, I strongly recommend using a 1 and 1/2 quart capacity machine, rather than the 1 quart, since when mixes are frozen, they tend to expand due to "whipping" the cream. Air is beaten into the ice cream by the machine, causing the expansion. I noticed that many of the recipes indicate the yield is a "generous quart" and they are not kidding!