![Mexican Ice Cream: Beloved Recipes and Stories [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/91E41gUL-LL._AC_UL116_SR116,116_.jpg)
I like THE ICE CREAM BIBLE, but I'll be using the recipes for inspiration, not cooking directions, after my recent disaster making the "Caramel Ice Cream" recipe. Ice cream is pretty simple: you combine sugar, milk, cream, egg yolks (for custard ice cream), and flavorings; cook the mixture (for custard ice creams); then chill and ultimately freeze the mixture in an ice cream maker. So you buy an ice cream recipe book mainly to learn what ingredients are needed for a particular flavor, and the proportions--and this book is a terrific choice for this purpose.
However, THE ICE CREAM BIBLE repeats the same standard preparation directions over and over again in every recipe, just changing the ingredients. That's okay for most ice creams, but NOT for caramel ice cream. In the book's recipe, Step 2 says to stir sugar and water together over medium-low heat until the sugar is dissolved, and then to "[c]ook, stirring constantly, until deep amber color." With most custard ice creams, you do indeed cook the mixture, stirring constantly. But when you're trying to caramelize sugar--which I had never done before--the one thing you do NOT do is stir the mixture!
What you do, is boil the sugar/water mixture, swirling the pan from time to time (if you must do something), until the mixture changes color. If you stir the mixture constantly--as I did, following the recipe instructions--all the liquid will boil away, and you will end up with a big lump of white crystallized sugar that is fused to your saucepan. After two failed attempts, I found and watched an online cooking video that explained how to caramelize sugar. After that, when I made the "Caramel Ice Cream" recipe without stirring, the ice cream was delicious.
The recipes in this book are the right size to be easily frozen in a 1-1/2 quart ice cream maker. There are many, many recipes, including recipes for basic ice creams (e.g., chocolate, vanilla, peach), exotic ice creams (e.g., black pepper and cloves, avocado lime, red bean), and standard variety ice creams (e.g., butter pecan, pistachio, key lime, lemon custard). The book also has mouth-watering, full-color photographs of many of the finished ice creams.
The book includes good introductory material about ingredients and equipment, and recipes for sauces, gelatos, ices and sorbets, drinks, and low-fat ice milks and yogurts. I rate this at 4.5 stars, rounded down to 4 stars because of my "Caramel Ice Cream" misadventure. Other ice cream recipe books that I highly recommend are
Williams-Sonoma Ice Cream
(good complete instructions for Caramel Ice Cream);
The Perfect Scoop
(excellent instructions for making custard ice creams); and
The Best Ice Cream Maker Cookbook Ever
(lots of good recipes and instructional material).
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From the Publisher
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DULCE DE LECHE ICE CREAMDulce de leche, a traditional Latin American topping, has found a place on many desserts, such as this ice cream. It’s not just fun to eat but also fun to make because it’s so easy — all you have to do is stir the sweetened condensed milk. You won’t believe that the caramel is made from that one simple ingredient. |
BLUEBERRY GINGER ICEIt seems not to matter whether you use fresh or thawed frozen blueberries in this recipe. You can omit the chopped mint if you prefer. For a perfect red, white and blue holiday dessert, serve a scoop of this ice with a scoop of vanilla ice cream and a scoop of raspberry ice. |
COFFEE ALMOND BROWNIE ICE CREAMSave this ice cream for a special family occasion — it’s a hit with kids of all ages. |
Top reviews from other countries
Allison H.
Comprehensive, so many receipes
Reviewed in the United Kingdom 🇬🇧 on June 15, 2022
Gabriele Balderacchi
Acquistiamo per "costruire" una biblioteca specializzata
Reviewed in Italy 🇮🇹 on October 12, 2014
