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Showing 1-8 of 8 reviews(2 star)show all reviews
on July 3, 2015
The reason I gave this two stars is that the vanilla recipe (Philadelphia style) turns out a bit like ice milk once frozen - it's crystallized. The chocolate did the same thing. Jeni's recipes come out smooth and creamy, like ice cream should. I am thinking it's because of the cornstarch and cream cheese she requires in her recipes. Whatever the difference, I didn't care for this book. For reference, I use a Cuisinart ice cream machine.
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2 of 4 people found the following review helpful
on June 12, 2014
The recipes fell a little flat for me. Everything I did ended up tasting a lot like homemade ice cream. I know how that sounds, but I guess I expected a recipe book from a pastry chef that has worked in some of the most renown restaurants in the world, to have ice cream that has the taste, texture and mouth feel beyond what my Mom threw together in my backyard.

The recipes seem to have too little sugar to prevent crystallization (that flaky icy texture), and now that I'm 4 batches of ice cream in, I can say I'm more satisfied with the ratios I've cobbled together elsewhere.
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2 of 4 people found the following review helpful
on December 7, 2012
There are some mostly repetitive recipes, a lot of not especially interesting narrative and not much more in this book. You can easily find as much as you want to know about making ice cream from other sources.
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1 of 11 people found the following review helpful
on July 11, 2013
Be cautioned that the ice creams in this book are extremely high in fat. Premium ice creams usually use about 14% milk fat. I calculated the milk fat in the vanilla custard to be 25%! I could feel the greasiness of the fat on my lips after eating the ice cream. Since the recipes do not provide the nutritional breakdown, the average consumer has no idea how much saturated fat they're eating. I understand the author's reasoning for this as commercially made ice cream uses stabilizers and emulsifiers to keep the ice cream creamy while only containing 14% milk fat, but this could be replicated in the home kitchen by adding small amounts of Karo Corn Syrup, corn starch, gelatin, marshmallow fluff and other ingredients. I'll stick to the recipe book that came with my Cuisinart Ice Cream Maker and substitute some of the sugar with Karo Corn Syrup.
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9 of 37 people found the following review helpful
on August 29, 2010
If your wanting traditional flavors this is not the book for you. Most of the recipes are comprised of oatmeal-raisin, rum raisin, sweet potato, rice gelato, olive oil, anise and Guinness. This book only contains 5 to 6 essential recipes and the rest should be deleted. I was greatly disappointed in this book especially being written by a pastry chef.
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3 of 35 people found the following review helpful
on July 6, 2012
I bought this book after reading about it here on Amazon. I thought it included at least some, if not most, recipes with natural and healthful ingredients. I was very disappointed to discover that the ingredients usually included white or brown sugar, heavy cream, butter, etc. I was really hoping that this recipe book would be different.
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6 of 61 people found the following review helpful
on August 20, 2009
I was disappointed in the book. I wanted a book of simple, uncomplicated, recipes for making ice cream. These recipes I'm sure make excellent ice cream but if I wanted custard, I'd go to Culvers. Most of the ice cream recipes call for eggs.
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10 of 147 people found the following review helpful
on June 4, 2008
The main reason for an ice cream/frozen yogurt maker was to control ingrediants. I have allergies (even milk) and am trying to control saturated fat. Not only do recipes not give nutritional information, it seems all ice creams use 2 cups of heavy cream for 1 1/2 qt. recipes. They may taste good but at the cost of health. The brief booklet with recipes that came with my appliance is much more healthful and realistic. This is not a modern cookbook and seems oblivious to current dietary guidelines.
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