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Joy of Ice Cream, The Paperback – January 31, 1990


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Product Details

  • Paperback: 256 pages
  • Publisher: Barron's Educational Series (January 31, 1990)
  • Language: English
  • ISBN-10: 0812044266
  • ISBN-13: 978-0812044263
  • Product Dimensions: 8.1 x 0.7 x 7.1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,598,755 in Books (See Top 100 in Books)

Customer Reviews

3.2 out of 5 stars
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Most Helpful Customer Reviews

5 of 7 people found the following review helpful By Pie Grrrl TOP 1000 REVIEWERVINE VOICE on March 21, 2010
I can't believe that this wonderful ice cream book had THREE reviews as opposed to the Ben & Jerry's book, which came out around the same time (1987 vs. 1985)and has over 290 reviews!

So, I'm going to "make good" on this cherished recipe book and write a review, after owning it for 25 years.

First, a "warning" or "education": times change and food concerns change after 25 years!!! If you are not aware of this, then you've been living in a cave. What was common useage of raw eggs in 1985 now has Nervous Nelly's knickers all in a twist! IF using RAW EGGS has you thinking of running to the hospital in advance of using them, then CHECK YOUR LOCAL MARKET FOR PASTEURIZED EGGS, SUCH AS DAVIDSON'S. If this is too much bother for you, then don't buy THIS book or any other older book that requires raw eggs. Grow and adapt, I say.

Now, on to the review: assuming that you've bought pasteurized eggs or raise your own chickens, the recipe selection in this book is sublime! I own both this and the Ben & Jerry's book; this one has more exotic and interesting recipes than B & J's. Their Buttermilk Peach is an all time favourite; the cinnamon over piping hot apple pie is "To Die For", and the Red Plum and Turkish Delights recipes are insanely good. They also have loads of recipes for sundaes but we prefer to enjoy our ice cream "as is", though the photos and sundae recipes are sure to inspire other folks.

I've reduced my ice cream cookbook selection from 8 down to 2 books, the B & J and this one; that should say enough about how much I enjoy this book and it's recipes.
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1 of 2 people found the following review helpful By V. A. Stephens on January 19, 2010
I have used this recipe book for years, and love all the ice creams and frozen custard recipes. The second part of the book is all about different ways to use the ice creams as in kinds of parfaits and pies and such. (I personally have no use for that.)

Many of the recipes use eggs, but there is no mention of egg safety. Instructions say to cook over simmering water until thick. This is very vague... how thick is thick? Being an experienced cook, I know that the eggs need to reach a temperature of 160 degrees to kill off the evil bacteria. Depending on the recipe used, the product can be very thick... think cake frosting... or slightly thick... think honey. I use an instant read thermometer to check the temperature before moving on to the next step. I have also successfully used cartons of pasteurized egg products from the grocery.

The ice creams are very rich, so when I want something a bit lighter, I use milk and/or half and half instead of full cream with great results.

I always try recipes as written before I make personal adjustments. In some recipes, you are instructed to cut up a vanilla bean and put it in the food processor with sugar and chop it up. Don't do this! The finely chopped pod feels like you are eating fine pieces of cardboard in ice cream. Instead, split the bean lengthwise, and scrape the seeds out and put that into the sugar. The results doing that are heavenly.

I recommend this book for anyone who wants yummy, rich ice creams. Just be sure you understand basic egg safety before using.
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1 of 4 people found the following review helpful By Karen Rapoport on June 3, 2013
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Yes I am writting this review our of anger and frustration but I just wasted a lot of money, time and anticipation on this books version of Cherry Vanilla ice-cream. Basically, the ice-cream tastes like frozen whipped cream and why shouldn't it? 3 CUP OF HEAVY CREAM per recepie! I thought it was a little strange but I followed the directions and now I am still wiping the nasty grease film from my lips! I am so mad I bought this book! I gave it 2 stars instead of 1 because A)at least there are some good ideas (but I sure won't be using THIS books ice-cream recipies for any of the concoctions he came up with)and B) I only made one recipie, however as I search through the book this author for the most part uses 3 cups of heavy cream as a standard. Gross! My cherry Vannila ice-cream tastes like frozen whipped cream with cherries mixed in. What a waste. Hopefuly the Ben and Jerrys book will be better. I have made two recipies from a book called "Celebrating Ice-Cream and Cake" by Avner Laskin and they were great.
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0 of 4 people found the following review helpful By K. Jones on November 25, 2012
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I really like this book. the only thing that bothered me is that it arrived damaged. So I have to order it again soon. Kim Jones
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