- 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: 3.6 out of 5 stars See all reviews (5 customer reviews)
- Amazon Best Sellers Rank: #531,020 in Books (See Top 100 in Books)
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Joy of Ice Cream, The Paperback – January 31, 1990
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Top Customer 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.
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.
Along with queen!