Customer Reviews

Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

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Sally Sampson's newest cookbook, Recipe of the Week: Ice Cream, is going to get me into a lot of trouble. Specifically, trouble with buttons not closing, pants not fitting, and no-doubt many a ruined appetite for dinner. Ice cream is my Achilles heel. I walk by the neatly frozen pints in the freezer case with a hangdog expression of thinly concealed lust. I know I shouldn't have it, but everyone has to break the rules sometime and that's where SaIly comes in.

I admire the simplicity of this book on so many levels. Sampson finds no need to wax poetic on the merits of ice cream -- we, as her consumers, know that ice cream is phenomenal on an inherently addictive level so on with the show. And oh what a show it is! All of the frozen treat bases are covered from custard based ice creams to gellatos, sorbets, and granitas. If that isn't enough to peak your interest, how about the thought of one of these tempting flavors waiting for you in a big cold bowl: Graham Cracker Malted Vanilla Ice Cream, Triple Coconut, Molasses Ginger Snap Gelato - do I even need to continue? Sampson also has a number of unusual flavors to peak your curiosity. Have you ever wondered what Balsamic and Black Pepper Gelato might taste like? How about Avocado Gelato?

My first foray into ice cream making was a given. I'm a cookie dough kind of girl. I was also doubly excited to test out my new KitchenAid KICA0WH Ice Cream Maker Attachment and also to have "permission" to make an entire bowl of cookie dough just to snack on. After whipping up my favorite Thick and Chewy Chocolate Chip Cookie batter I followed Sally's straightforward instructions and watched with excitement as ice cream started to take shape on my counter. To make us all feel slightly better about our new dependency I should point out that the recipes in this book are lower in sugar and fat than most commercially prepared ice creams.

First off, this book is visually pleasing. The colors used in this presentation are vibrant, vivid and psychologically pleasing. They make you want to eat ice cream. The photographs here make you wish that the ice cream could magically appear, complete and in a bowl so that you can eat it already!... As I have no knowledge on the technique of ice cream making yet, I have only ever made a few, let me say that the recipes here are delicious. I recently ate ice cream from the store, I will not say which, and was horrified at the taste. It was as if they were cutting corners and to make up for it poured a ton of salt into the mixture. With these home made recipes you get to decide what flavor balance is right for you. And with 52 easy frozen treats to treat yourselves and your relative, and neighbors (yes, them too), you will never!... buy another box from the store. I also promise, as a beginner myself, you do get the hang of making ice cream at home the more you practice. Happy practicing!!!

Recipe of the Week: Ice Cream is a welcome addition to culinary writer Sally Sampson's "Recipe of the Week" series, featuring fifty-two tasty recipes for fans of frozen delights. From Banana Sorbet (the perfect dish for using up overripe bananas), to Fresh Fig Gelato with Orange and Cinnamon, to Sour Cream Brown Sugar Ice Cream and much more, Recipe of the Week: Ice Cream offers a broad assortment of classic flavors as well as unique original delights. Mouth-watering color photography illustrates this treasure for ice cream lovers everywhere, highly recommended.

Book was great! Written in plain understandable cooking language. Ice cream turns out exactly as it says it should! She has definitely done all the heavy lifting while perfecting this book, she explains what works the best and more importantly WHAT TASTE'S the BEST!