Ben & Jerry's Homemade Ice Cream & Dessert Book and over one million other books are available for Amazon Kindle. Learn more
Buy New
$6.39
Qty:1
  • List Price: $10.95
  • Save: $4.56 (42%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Ben & Jerry's Homemade Ice Cream & Dessert Book Paperback – January 5, 1987


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$6.39
$4.99 $0.01
Best%20Books%20of%202014


Frequently Bought Together

Ben & Jerry's Homemade Ice Cream & Dessert Book + Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker + Tovolo Glide-A-Scoop Ice Cream Tub - Pistachio
Price for all three: $93.11

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Product Details

  • Paperback: 128 pages
  • Publisher: Workman Publishing Company (January 5, 1987)
  • Language: English
  • ISBN-10: 0894803123
  • ISBN-13: 978-0894803123
  • Product Dimensions: 7 x 0.4 x 7.8 inches
  • Shipping Weight: 9.9 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (743 customer reviews)
  • Amazon Best Sellers Rank: #216 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

MORE CHUNKS LESS BUNK

Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream.

Now they share all the recipes and techniques that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:

RULE #1

You don't have to be a pro to make incredibly delicious ice cream.

RULE #2

There's no such thing as an unredeemingly bad batch of homemade ice cream.

NEW FLAVORS TO TRY:

Orange Cream Dream

Chocolate Chip Cookie Dough

Honey Apple Raisin Walnut

Peanut Butter Fudge Swirl

Chocolate Superfudge Brownie

FLAVORS YOU KNOW AND LOVE:

Heath Bar Crunch

Dastardly Mash

Fresh Georgia Peach

Oreo Mint

BEN & JERRY REVEAL:

How to break Heath Bars into the perfect bite-size chunks.

How to add chunks so they don't sink to the bottom.

Why you must eat honey-flavored ice cream in one sitting.

Bio

Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.

Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

About the Author

Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.


Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.


Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Every recipe we have tried turned out great.
Mark Herzberg
I would highly recommend this book to anyone who loves making ice cream!
Jane McCarthy
These are all simple, easy to follow recipes.
Debra J. Voeller

Most Helpful Customer Reviews

420 of 438 people found the following review helpful By Marcy L. Thompson VINE VOICE on September 6, 2000
Format: Paperback Verified Purchase
This is a terrific book, and it solved my perpetual problem of what to give people I know well enough to go to their wedding but not well enough to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it's worth, I usually give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)
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.
8 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
157 of 166 people found the following review helpful By FaireMaiden on February 28, 2009
Format: Paperback
There's A Reason Why These Guys Are Famous and, in this book, you will find out why! *vbs*

Let's start with the particulars: The book is artistically illustrated in a kind of cartoon style... fun, fun, fun.

It measures 8" wide x 7" high; it's paperback; and it's 127-pages long with a Table of Contents in front, and an Index in the back.

The first 11-pages are the historical biography of Ben & Jerry's beginnings. A fun read, *s*

Then, 8-pages of Ice-Cream Theory: The Sweet-Cream Base; a Butterfat Chart; Sweeteners; Eggs; The Hidden Ingredient (Air); Ice Crystals; Soft or Hard Ice-Cream; Flavourings; Salt; Liqueur; Fruit; How to make a Pint-Sized Batch; and, Cookies & Candy.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
423 of 481 people found the following review helpful By Deb Nam-Krane VINE VOICE on October 22, 2005
Format: Paperback
Like many other people, I love Ben & Jerry's ice cream. Unfortunately, the premium taste also comes with a premium price, so many years ago my husband gifted me with this book.

It's fun to read about how it all began (two chubby little boys who liked eating more than gym- and who can blame them?) and how they fought off the evil Pilsbury Dough Boy to take a stand in the giant world of commercially delivered ice cream. But really, I'm here for the recipes. Sadly, they had some flaws.

While I realize this was written over ten years ago, I think it's almost inexcusable that nowhere do the authors mention cooking the eggs before you use them. Even if you aren't concerned with salmonella (and if you're using egg yolks, you should be), the difference between a raw and cooked egg base is immense- no matter how much chocolate you throw at it, raw eggs just aren't going to be as delicious. Reams of dessert recipes later, I've figured out how to do it (beat the eggs and sugar, scald the milk, slowly add to egg mixture then carefully cook over low heat until you have something resembling a custard sauce NOT scrambled eggs; chill, then add your cream- THEN use the ice cream maker). Was that so hard?

Also, while I appreciate that they are ice cream makers and not bakers, the recipes they give for their ice cream cakes are off as far as amounts given. For instance, for their brownie ice cream cake, they advise baking their Superfudge brownies in two six inch cake pans and then covering the confection with 1 quart of beaten whipping cream. Having made this recipe several times, I can say without any doubt that their proportions are all wrong- you'll end up with enough left over batter for more than a few cupcakes and possibly another layer.
Read more ›
23 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
152 of 170 people found the following review helpful By Jeffrey Harris on December 1, 1998
Format: Paperback
Who doesn't like Ben and Jerry's premium commercial Ice-cream? The recipes in this book are for their familiar flavors and more. All ingredients are fresh and pure. There is plenty of unusual detail in the book. For example, who else bothers to mention that it takes some fresh lemon juice to restore a tanginess to the all too sweet flavor of over-ripened bananas in banana ice-cream?
Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again