Customer Reviews

Ice Cream!: The Whole Scoop

5 star:		(10)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

This book is FABULOUS if you want to learn about Ice Cream as well as make it. The author provides the background information that many a cookbook leave out so that you can understand and even troubleshoot your creations. She explains what stabilizers, emulsifiers and other ingredients do for ice cream and even includes a section the various machines available.

She includes ice cream recipies for those with dietary restrictions, soy milk, rice milk, yogurt, ices etc. as well as sherberts, sorbets, gelatos etc. There is an exhaustive "chart" which will cover just about any ingredient you can think of adding to your ice cream which gives you quantities for you to use. The author tested recipes are simple and easy to follow and those that I have tried are great.

I own many ice cream books, but if I were to recommend one book on ice cream, this would be it. This is the true bible of Ice Cream books, there is no other so complete.

This is a great book with everything you will want to know about frozen delights, whether made with an ice cream maker or not. Instructions enable you to be creative as well. The Apricot Ice recipie is my family's favorite from my ice cream maker and I've tried recipies from other books. This book is well worth the money!

This book is the absolute best cookbook if you like frozen desserts. Has just about everything you could ask for when it comes to ice cream, sorbet, sherbet, and most other kind of frozen dessert. This book even has recipes for special diets and diabetic frozen desserts. I use this book in the restaurants that I work in as well as personal use. I am a pastry chef and have been one on and off for 22 years. I have had many compliments from ice creams and sorbets that I have made using this book.

I would be negligent if I gave this book anything but 5 stars. It's a great primer on ice cream and a great reference to have on hand so it's suitable for the beginner as well as the advanced person. It's pretty well laid out and covers most aspects of production while still being easy to read and not just a boring theory trip. The index (yes that list at the back) does a pretty good job of covering things like flavors and ingredients and appears pretty complete. This is sits next to the ice cream maker.

Ice Cream!: The Whole Scoop Covers all types of ice cream, still freeze and churned. Includes much background information. So far every recipe I have tried has been perfect.

This is a great book for those starting out to make ice cream. It pretty much covers all topics and gives lots of recipes. Easy to read and use.

I don't have a LOT to add to anything else that's been said. I picked this up nearly 20 years ago when I managed the hardware department of an Agway store in New Jersey. We decided to sell ice cream freezers one summer, and found this book to sell along with it. I personally know of home cooks and ice cream shop owners that use this volume. It's got EVERYTHING you need to know about ice cream, related desserts, sauces, mix-ins, toppings, etc. Working in an agricultural product store I especially appreciated the sections pertaining to the science of making ice cream. Fascinating reading, good and reliable recipes (try the buttermilk fudge ice cream), and well worth the price!

This is the third copy of this book that I have purchased. The first copy, I used up. The second copy, I gave away. I sure missed it, so I searched it out and purchased another copy. It goes through the basics and gives a lot of information. There are a lot of different recipes, including non-dairy ones, so you're bound to find ones that you can use.

I make a lot of ice cream at home now and have bought 3 books on Amazon to help me do that. In my view, "The Whole Scoop" is by far the best.

This is not just a recipe book, it is a true reference guide to making ice cream. Most guides have a few token pages, but this one really explains how ice cream making works. This almost 400 page guide provides an incredible amount of reference information things like how to achieve smooth texture, emulsifiers, freezing, extending to how to make parfaits and bombes as well as what to look for in equipment including even scoops. It even has a trouble-shooting section that helps you identify the cause and fixes for ice cream that hasn't turned out exactly how you might want.

It also has more recipes than any other book, from sorbets and sherbets through to frozen yoghurts and dairy alternatives. It has a quirky recipe structure with the ingredients list and the recipe instructions integrated together. Takes a little getting used to but I think it works.

The Williams-Sonoma book looks great - coffee table quality - with some really classy recipes. The Ben & Jerry's recipe book is - well - B&J. But if you want a reference guide to build your skills and understanding of how to make really great ice cream then this is the guide for you.

This is the first book I read about ice cream. Almost any imaginable topic is discussed in it: how to freeze, the sorts of ice, sorbet, punch, ice cream, frozen yogurt, ice cream for restrictive diets, soy ice cream, flavors, sweetening, smooth texture, trouble shooting etc etc...). I have not yet tried the recipes but I'll give it a try. This is a most complete book that I recommend to all, whatever sort of ice cream you like.