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The Best Ice Cream Maker Cookbook Ever Hardcover – May 6, 1998


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The Best Ice Cream Maker Cookbook Ever + Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker + Ben & Jerry's Homemade Ice Cream & Dessert Book
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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow Cookbooks; 1 edition (May 6, 1998)
  • Language: English
  • ISBN-10: 0060187654
  • ISBN-13: 978-0060187651
  • Product Dimensions: 7.2 x 6.2 x 0.8 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Best Sellers Rank: #57,604 in Books (See Top 100 in Books)

Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

Rum Raisin Ice Cream

Makes about 1 1/2quarts

This was probably the first flavor of commercially produced premium ice cream I ever tasted. Now I make it at home, using the best quality rum and, just for fun, a combination of dark and golden raisins.

3/4 cup raisins, preferably half dark and half golden (about 6 ounces)
About 3/4 cup dark rum
3 cups heavy cream
1 cup half-and-half or light cream
3/4 cup sugar
1 teaspoon vanilla extract

1. In a small nonreactive saucepan, combine the raisins with enough rum to cover. Bring to a simmer over low heat. (Watch carefully. If the alcohol gets too hot, it will ignite.) Remove from the heat and let cool. Strain the rum into a heatproof glass measuring cup and set aside. Reserve the raisins.

2. In a large bowl, combine the heavy cream and half-and-half. Gradually whisk in the sugar to blend. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. When the ice cream is at the soft-serve stage, add 1/3 cup of the rum and the raisins and process 1 minute longer. (Discard any remaining rum or reserve for another use.) Eat at once or transfer to a covered container and freeze up to 8 hours.

----------------------------------------------------------------

Raspberry Granita

Makes about 1 quart

Since raspberries vary greatly in sweetness, you really do have to taste here and adjust the sugar accordingly. Other berries can be used with the same process.

1 1/2 cups (about 1/2 pound) fresh or frozen unsweetened raspberries
3/4 cup water
1/3 to 1/2 cup sugar
1 tablespoon fresh lemon juice

1. In a food processor or blender, combine the raspberries and water. Puree until smooth. Strain through a sieve into a medium bowl, pressing through as much fruit and juice as possible. Discard the seeds.

2. Add 1/3 cup sugar and the lemon juice. Stir to blend and dissolve the sugar, Taste for sweetness and add more sugar, 1 tablespoon at a time, if needed. Cover and refrigerate until very cold, at least 2 hours or as long as 3 days.

3. Stir the mixture to blend and pour into the canister of an ice cream maker, Freeze according to the manufacturer's directions. Eat at once.


More About the Author

I was born on Thanksgiving, shortly after my mother had prepared a traditional holiday meal for my father and 5 siblings. My fate must have been sealed at that moment, as it seems I've been cooking ever since.

When I'm not writing cookbooks I freelance as a food writer, editor, recipe tester, and recipe developer. I was the recipe developer for NUTS, which was named Best Cookbook of the Year by Food & Wine magazine; and served as a recipe consultant for the award-winning MAYO CLINIC WILLIAMS-SONOMA COOKBOOK. I am currently a Consulting Editor at www.projectfoodie.com, and write a monthly column for the Pacific Coast Farmers' Market Association. A caterer-in-recovery, I occasionally teach cooking classes, as well.

I am a member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Baker's Dozen, and Consumer Business Professionals of San Francisco.

At the end of the day, there is still nothing better than enjoying good food with family and friends.




Customer Reviews

The recipes are full of variety and easy to follow.
J. Nagel
I have tried several recipes in this book and all have been a hit.
Julie Erickson
I'd recommend it to anyone purchasing an ice cream maker.
Bridget E. Smith

Most Helpful Customer Reviews

139 of 140 people found the following review helpful By N. Gilbert on April 16, 2004
Format: Hardcover Verified Purchase
This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).
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110 of 115 people found the following review helpful By A Customer on May 26, 2004
Format: Hardcover
B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.
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159 of 171 people found the following review helpful By A Customer on June 24, 2000
Format: Hardcover
For the most part I like the recipes in this book. The only problems - not a single picture. I think all cookbooks should have lots of pictures. Also for many of the low fat recipes, she recommends that you keep them only for 4 hours. I don't know about you, but I can't eat a whole batch of ice cream in a sitting. I kept the ice cream longer and the low fat varieties tend to get hard. The sorbet and granita recipes are great.
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58 of 63 people found the following review helpful By A Customer on May 10, 2003
Format: Hardcover Verified Purchase
I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I've found so far.
Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry's book doesn't and I don't want to risk getting food poisoning, even if it tastes good.
There are many old fashioned & classic flavors, too, like Maple Nut that aren't in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream-- I don't know about you, but I'd rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.
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27 of 28 people found the following review helpful By B. J. Johnson on November 2, 2006
Format: Hardcover
I've had very good luck using this book with my new Kitchaid Ice Cream Maker. The book gives very good details. I appreciate that the book gives you yields (total amounts) so you know what to expeect or possibly half the recipe. Thank you for a very good product.
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27 of 28 people found the following review helpful By Chocolate Zoom Magazine on July 7, 2006
Format: Hardcover
Nearly everyone at some point or another has owned an ice cream maker. Dreams of creamy frozen delights circle in their heads as they read the instructions and attempt to concoct brilliant ice cream recipes. Yet, many of these owners soon realize, blending the right mix of cream and flavorings can deter anyone from approaching the machine a second time.

The Best Ice Cream Maker Cookbook Ever by Peggy Fallon is the primary resource for all of those individuals wishing to blend their love of creating fine-crafted foods with their desire for simple, fail-proof recipes. With exotic ice cream flavors such as Kiwi-Lime, Mango Margarita and Spiced Raspberry to choose from, ice cream makers can craft a different gourmet treat each week.

And for those individuals wishing to stay away from the creamy stuff, there's a section in this book for you too: "Sorbets, Granitas and Other Ices."

[...]
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12 of 12 people found the following review helpful By Amazon Customer on March 7, 2007
Format: Hardcover Verified Purchase
This has reeked havoc on my weight!

After making homemade ice cream why would anyone purchase store bought stuff!

Most of the recipes that we have made need to be eaten within the first day or so (no problem with there!) Take the basics from this book and experiment with flavors of your own. There's no limit to what you can make!
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8 of 8 people found the following review helpful By Wicked Celt on September 12, 2011
Format: Hardcover Verified Purchase
I bought the, "Best Ice Cream Maker Book Ever" and I read through it in about 20 painful minutes...I believe that Ms. Fallon has a marketable genre,if you enjoy reading the "How to Lists" which are enclosed in any kitchen appliance you purchase,
embelish the stock recipes a bit, and then fail to mention actual helpful hints like using ice baths when tempering eggs when you add them to milk.. The recipes are the same recipes you can find in Ladies home journal or Family Circle. They lack imagination and to suggest in the title that this is the "best ever", is not only misleading, it's rather pompous..

The Best Ice Cream Makers ever??
Hummm.. Ben & Jerry, come to mind.."Ben & Jerry's, Homemade: Ice Cream & Dessert Book" is avaliable on Amazon and is terrific. My new Favorite Ice Cream Cookbook Guru is, David Lebovitz. His Book, "the Perfect Scoop" is also avaliable on Amazon.. It is informative, guides you step by step, and is crystal clear as well as imaginative and has Phenomenal Formulas/Recipes, for the Pro and the novice as well..

Ice Cream Making is FUN, I was bored to tears reading the Best Ever.. This is not even worthy of re-gifting, therefore I will donate my copy to the goodwill and at least the proceeds can go to a good cause..

I am not usually this harsh, but having studied my craft for decades, I get a bit annoyed at titles that suggest greatness and give you mediocrity... Save your money..
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