I have used Rose’s recipes for ice cream in the P+PB many times, and I love the recipes. I’m looking to expand my recipe base. I’m looking for recommendations for some great ice cream cookbooks, perhaps books that are devoted solely to that topic.
Thanks for your help.
Santa Fe, NM
PS. You can make cherry ice cream if you make a dried cherry puree by simmering dried tart cherries in red wine until they are plumped, allow to cool, then puree. Go to Rose’s Pineapple Ice Cream recipe in the P+PB and substitute purees according. It’s quite tasty. Use cherry brandy for the alcohol.
I have two ice cream books that I like here. I may make ice cream once or twice a year as a special fun thing to do, so it’s not like I make recipes from these books every week. And I prefer the cooked custard bases to the uncooked ones. I usually just make the plain ones - chocolate and vanilla with add ins or toppings. These two books do have some unusual things if you want to be daring.
The Ultimate Ice Cream Book by Bruce Weinstein
Frozen Desserts by Caroline Liddell and Robin Weir
I also strongly recommend the Perfect Scoop. I’ve made a ton of the recipes and they are all fantastic! Besides the fact that they all taste great, I love that there is a wide range of techniques and ice-cream varieties in this book. They aren’t all custard based, so there are several you can make right away when the mood hits you!
I have a book by Caroline Liddell and Robin Weir, it is called ICES , The Definitive Guide. It is an excellent book which gives numerous recipes for ice cream,sorberts, sauces and everything else that go with them such as wafers etc. My edition was published in 1999 so it may be out of print now, in that case I would try to get the other title mentioned in a previous post as they certainly know their subject. For your information they also give US measures . metric and imperial.
I haven’t seen a copy of The Perfect Scoop but I am sorely tempted to order it because I have heard it is very good and I enjoy reading the author’s blog very much.
But as I don’t make an awful lot of ice cream I am being virtuous in not looking at it too often to save being tempted, I already have too many cookbooks!!!
What kind of machine are you going to use, if you don’t mind me asking? I would love to have a freestanding model, but only have the type where you put the canister in the freezer for 8 of so hours prior to making your mix. It works well but I should have bought the bigger capacity canister, mine is only 1.1 litres. Most recipes are for a bigger amount than that so don’t economise on size! Good luck!
If you want to compare USA ice-cream with ITALY’s gelato, please read The Silver Spoon. The recipes are very basic and not explained in length. But the flavors are traditional and extraordinary, to give you a clue that simple flavors are sometimes the best. The Silver Spoon has only a handful of gelato recipes, but for any Italian food, the book is great for the same concept (traditional recipes).
Some gelato picture I took and/or I made. Some flavors highly inspired from The Silver Spoon. Enjoy.
The menus were from the baby shower I hosted for my sister Gladys when having her second baby (my nephew Nicholas brother of Josephine), back in 2006. I had near 65 guests arriving all day long, and I scooped every single scoop for them with my tiny Zeroll ice cream scoops. My arm was sore and cold hurting for a few days after!
On the topic of ice cream. I have been trying to make licorice ice cream for years. It is my favorite flavor. It drives me crazy that they make every weird ass flavor like ginger, garlic, etc. I just haven’t been able to come up with a good recipe. Has anyone seen such a beast?
do you know that most authentic gelato places in Italy make their gelatos daily and discard it if more than 1 day old? the truth is that they love to close their shops as early as when all runs out, which is often!
it has to do with health rules, since they use “not-so-pasteurized” milk.
the taste of gelato in Italy is un-copied-able.
we have a master gelato maker in Hawaii, his name is Maurizio, he uses pasteurized milk and doesn’t dump it daily, but his is still the best I found locally, and he is well known and super successful. He doesn’t add any gum or stabilizers in his recipes, thus his gelato melts rather quick and normally people complaint of that when taking it to parties. Those gelatos/ice creams that can sit at room temperature for minutes without melting TELL YOU they are full of stabilizers!