Williams-Sonoma Collection: Ice Cream (Williams-Sonoma Collection (New York, N.Y.).) (Hardcover)

by Mary Goodbody (Author), Chuck Williams (Editor)

Editorial Reviews

Product Description

Vanilla, strawberry, chocolate, coffee: Everyone has a favorite flavor of ice cream. As a simple treat on a hot summer afternoon or an elegant finish to a special meal, ice cream is a versatile dessert that is delightfully easy to make at home.

Williams-Sonoma Collection Ice Cream offers more than 40 recipes for rich ice creams, tangy sorbets, and flavorful granitas. When delicious combinations of ingredients -- fresh cream, fruit at its peak of ripeness, fine-quality chocolate -- are combined and frozen in an ice-cream maker, the results are always sublime. From the crunch of ice creams made with candy, cookies, or nuts to those as smooth as caramel, there are plenty of irresistible choices inside these pages. In addition, an entire chapter devoted to more elaborate ice cream dishes will inspire you to use your favorite flavors to make impressive frozen desserts.

Tempting, full-color photographs of each ice cream make it easy to decide which one to prepare, and photographic side notes highlight essential ingredients and techniques, making Ice Cream more than just a fine collection of recipes. A comprehensive basics section and a detailed glossary will also provide you with everything you need to know to make delicious homemade ice cream your new favorite dessert.

From a scoop of creamy, old-fashioned ice cream to a dish of sweet sorbet or a spoonful of rich gelato -- iced desserts are a refreshing way to enjoy an infinite array of wonderful, sweet flavors.

Williams-Sonoma Collection Ice Cream offers more than 40 easy-to-follow recipes that allow you to make all-time favorites as well as delicious new flavors. Whether you crave an irresistibly rich chocolate-hazelnut gelato, a light and tangy lemon sorbet, or the best vanilla ice cream you have ever tasted, the recipes inside will inspire you to serve ice cream for any occasion. This vividly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

"Once you have sampled the flavors inside, you will realize that homemade ice cream is simply the best there is!"

About the Author
Mary Goodbody is a nationally known food writer and cookbook editor based in Connecticut. She has written or contributed to more than 45 books, including Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Sunday Dinner. Ms. Goodbody is also editor of the International Association of Culinary Professionals Food Forum Quarterly.

Product Details

• Hardcover: 120 pages
• Publisher: Free Press (May 6, 2003)
• Language: English
• ISBN-10: 0743243676
• ISBN-13: 978-0743243674
• Product Dimensions: 9.3 x 8.6 x 0.7 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #54,440 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #21 in

  Books > Cooking, Food & Wine > Cooking by Ingredient > Cheese & Dairy

Customer Reviews

Most Helpful Customer Reviews

73 of 73 people found the following review helpful:

5.0 out of 5 stars Perfect Ice Cream, September 3, 2003

By	Flame_926 "flame_926" (United States) - See all my reviews

I bought an electric ice cream maker by GE at the store and had nothing but disasterous experiences with the recipes that came with it. In an attempt to try to get some use out of my investment I bought this book. Unlike the standard ice cream books it has many fruit recipes . My favorite, the one for blueberry ice cream, is always a hit because it has such an intense flavor and vibrant color.

I also especially like the fact that the book includes a recipe for peppermint ice cream since that recipe has been hard for me to find.

Overall the recipes work very well, the pictures are beautiful, and the instructions are easy to read. There is quite a selection of recipes in terms of time too. Many of the quick recipes do not involve egg (they involve milk and half&half instead) so they are faster than the others without the potential risk of tasting like scrambled egg if you do them wrong.

53 of 53 people found the following review helpful:

5.0 out of 5 stars Excellent Recipes and Good Reference, October 22, 2005

By	NuJoi "nujoikitchendiary.blogspot.com/" (Chicago, IL United States) - See all my reviews (TOP 500 REVIEWER)

I have a few of the books in this series. The Ice Cream and Cake books are my favorites. The recipes are outstanding -- well-written and produce great results. The sidebars provide invaluable tips. If you enjoy the science behind cooking -- ala America's Test Kitchen/Cooks Illustrated and Alton Brown, you will enjoy the books in this series. WS, unlike Cooks Illustrated, presents just the winning method.

I've used this book more than my Ben and Jerry's book. I've made the vanilla, double chocolate, orange sherbet and carmel ice cream. With the exception of the double chocolate, I've had excellent results. I found the texture of the double chocolate was grainy, but I am not above admitting it could have been my error.

The ice cream basics section is really helpful.

22 of 22 people found the following review helpful:

5.0 out of 5 stars Excellent choice, May 16, 2006

By	Clifford Brown (Knoxville, TN USA) - See all my reviews (REAL NAME)

Having purchased the Kitchen-Aid ice cream attachment it was time to find a solid recipe book to start with. I am very pleased with the other Williams-Sonoma titles in my collection so I was pleased to see they had an Ice Cream book ... I have not been disappointed! Like all of their books, Ice Cream is nicely photographed, and more importantly, very well written. The sidebars included with every recipe provide additional details that are interesting and always helpful. The book takes you beyond the recipes (by the way, the recipes are excellent) to learn the basics of ice cream making. I think experimenting with new ingredients is where the fun is going to be! I have already made the Blueberries & Cream, Raspberry Ice Cream, Orange Sherbert and Lemon Sorbet; all of these turned out great. And ... if you don't have a vanilla bean on hand, the recipe provides you with an alternative measurement for vanilla extract/essence. A great starter book or addition to your ice cream recipe collection.