Ice Cool: An Enticing Guide to Making Ice Cream and Ice Desserts with Over 55 Irresistible Recipes--From Creamy Vanilla to Rich Chocolate Ripple [Illustrated] [Paperback]

Sara Lewis (Author)

Book Description

Publication Date: April 1, 2001

This enticing and colorful book includes everything you need to know about making and serving ices creams, granitas, and sorbets.

Product Details

• Paperback: 128 pages
• Publisher: Anness (April 1, 2001)
• Language: English
• ISBN-10: 1842153684
• ISBN-13: 978-1842153680
• Product Dimensions: 11.7 x 9.1 x 0.4 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #5,797,901 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

4.0 out of 5 stars Recommended, September 15, 2004

By 

Mitch Baywatch (Brighton, NY) - See all my reviews

This review is from: Ice Cool: An Enticing Guide to Making Ice Cream and Ice Desserts with Over 55 Irresistible Recipes--From Creamy Vanilla to Rich Chocolate Ripple (Paperback)

I actually haven't seen this book, but I do have Lewis's Cook's Practical Handbook to Ice Cream, which is the (original) British version. The TOC and index look identical except for spellings (flavor vs. flavour, and so on). I'm guessing Iced Cool doesn't refer to double cream or caster sugar, but I can't say whether it includes the recipe for Gooseberry and Clotted Cream Ice Cream.

As ice cream books go, this one is more of a how-to guide than a recipe dump. Lewis spends many pages on equipment, ingredients and basic procedures. She's a particular aficionada for presentation, and each page is enhanced with about 3 or 4 photographs.

The 50 or so recipes mostly cover the basics. Still, there are some unusual recipes, such as Rhubarb Ginger Ice Cream and Dondurma Kaymalki (!). Lewis has a few interesting ideas: She likes to add cream late to avoid greasy/buttery texture. To the dismay of purists, she recommends corn starch when working with egg yolks. Her berry ice creams have no eggs or milk, and cream is only added after the puree has been churned for 10-15 minutes. Conveniently for those who lack an ice cream machine, she provides instruction for finishing every recipe by hand utilizing whipped cream.