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Ice Creams, Sorbets and Gelati: The Definitive Guide Hardcover – December 28, 2010

by Caroline Weir (Author), Robin Weir (Author)

107 ratings

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Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.

This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.

There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.

Print length

245 pages
Language

English
Publisher

Grub Street Cookery
Publication date

December 28, 2010
Dimensions

9.25 x 1.25 x 10 inches
ISBN-10

1904943462
ISBN-13

978-1904943464
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Editorial Reviews

Review

"…filled with 400 recipes for all skill levels as well as more glorious history of ices from all over England and Europe and even America (the older book I have is also full of wonderful stories and great recipes). I recommend his books… they are indispensable when you are in the mood for the best ice cream ever. This is killer chocolate and the trick with the cocoa is genius. For it to be as good as Berthillon, it would have to be eaten in Paris (location, location, location). Absent that –– this is great chocolate –– one of the best I've had."
Lost Past Remebered Blogspot

"There's nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes."
Vegan Living

"It is the bible of iced desserts, be it sorbets, smooth gelati, ice cream bombs, how to make ice pops, and the ideal sauces and serving suggestions."

Norwich Evening News

About the Author

The authors wrote Ices the definitive guide as Caroline Liddell and Robin Weir; since their last book they have married and now write as Caroline and Robin Weir. Caroline has spent her entire life teaching, writing and photographing food in her own right as well as for some of the most highly regarded names in food and is the author of several other cookbooks. Robin is the managing director of a pharmaceutical distribution company and is a director of The East India Company. He demonstrates and lectures all over the world about ice-cream making from the 17th century up to the present day. He is acknowledged as one of the foremost experts on ice cream and is also the author of The Compleat Mustard, co-written with Rosamond Man. Caroline and Robin have a vast collection of ice-cream books, prints, machines, equipment, ephemera and memorabilia. The authors live in West London.

Robin Weir is the co-author of Ices the definitive guide one of Grub Street's best-selling titles.

Product details

Publisher ‏ : ‎ Grub Street Cookery; 1st edition (December 28, 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 245 pages
ISBN-10 ‏ : ‎ 1904943462
ISBN-13 ‏ : ‎ 978-1904943464
Item Weight ‏ : ‎ 3.61 pounds
Dimensions ‏ : ‎ 9.25 x 1.25 x 10 inches

Best Sellers Rank: #4,037,937 in Books (See Top 100 in Books)
- #828 in Confectionary Desserts
- #1,201 in Frozen Dessert Recipes

Customer Reviews:
107 ratings

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Customer reviews

4.5 out of 5

107 global ratings

5 star		76%
4 star		14%
3 star		3%
2 star		1%
1 star		6%

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Top reviews from the United States

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Tom Holt

More than you thought you needed to know about ice cream - brilliant!

Reviewed in the United States 🇺🇸 on January 1, 2019

Verified Purchase

This review is for the Kindle version of this book. At least as much as baking, ice cream making requires a sound grasp of the science and technology involved. Otherwise, you will waste money on recipe books that don't work for you, your preferred ingredients, or your equipment. But, don't get me wrong, this book has recipes too - about 400 of them on all aspects of ice cream, sorbet, and gelato making at home. Where it is different from the rest is that, if you find a recipe doesn't work perfectly - or you simply don't like it very much - somewhere this book will tell you how to fix it for your needs. The understanding imparted by this extra information will also enable you to devise your own recipes with a high probability of success.

There are a few minor niggles with the Kindle version, although generally it is one of the better transfers to electronic format. For example, where the text contains a reference to a page in the print version, there is usually a link in the Kindle offering to take you to that location - but not always. If a page reference has no link, that seems to mean that the page is very close to where you are - skipping back a couple of pages usually finds what you want. Similarly, the Index has every reference linked, but it is incomplete. For example, there are several recipes containing rum, but no "rum" entry in the Index. Minor issues and certainly not worth marking a fantastic book down for.

So, what do you get that make this book such a standout? Following an Introduction, are three chapters on the history of ice cream making - The Myths, Origins & History, and Serving Ice Cream & the Birth of the Ice-Cream Cone. Then come six chapters on definitions, useful information, and recipes and techniques for ice cream, sorbet, and gelato - What are Ices & What is Gelato?, Equipment, Ingredients, What is Good Ice Cream?, The Basics, and an A-Z of Recipes. These are followed by four chapters on related aspects of ice cream making at home - Lollypops or Suckers, Bombes & Moulded Ices, Sauces & Syrups, and Wafers, Cones, Biscuits, Toffee, Taffy & Brittles. The book concludes with a Glossary, Appendices - Sodas, Sundaes & Floats, The Science of Ices, Conversions and Substitutes, and Making Ices Commercially. The usual - Addresses, Bibliography, Acknowledgements, Picture Credits, and Index - bring the book to a close.

I should point out for American readers that the book is British, but that all measures are given in Metric, US, and Imperial units, and there are references throughout intended to avoid any confusion over differences in terminology and so on. As Bernard Shaw said, we are two nations are divided by a common language! Enjoy the book, anyway - you will find it very useful.

3 people found this helpful

Helpful

K. Davis

More than the Perfect Scoop

Reviewed in the United States 🇺🇸 on September 7, 2012

Verified Purchase

I purchased ICE CREAMS, SORBETS, AND GELATI:The Definitive Guide for my sister, who owns a shop that sells frozen custard, gourmet popsicles, and sorbets. I knew that she already owned a copy of The Perfect Scoop, but I thought that this book would contain more and different content. It does:diagrams of early ice cream makers, recipes for savory sorbets,and British recipes(sherry ice cream, for example).

My sister not only owns her shop, but she also graduated from the Culinary Institute of America. She says that the book has already given her some new ideas.

9 people found this helpful

Helpful

DonLeone

Very Useful

Reviewed in the United States 🇺🇸 on December 8, 2016

Verified Purchase

Very Useful But not perfect . I would have liked to see more of the current trends all over the world

One person found this helpful

Helpful

Tim Fagan

Great recipes and historical information on the production of ice ...

Reviewed in the United States 🇺🇸 on November 22, 2016

Verified Purchase

Great recipes and historical information on the production of ice cream. Enjoyable to read try out. Enough knowledge to invent ones own recipes

2 people found this helpful

Helpful

russell butler

Good

Reviewed in the United States 🇺🇸 on January 3, 2020

Good

Impossible to navigate on Kindle

Reviewed in the United States 🇺🇸 on December 1, 2019

Verified Purchase

If you can't conveniently find a recipe, you can't make the recipe. If the author doesn't know how to make hotlinks to the recipes in the table of contents, then find someone at the publisher who does. Or don't publish it as an ebook!

7 people found this helpful

Helpful

divemark

Great recipes and layout

Reviewed in the United States 🇺🇸 on July 10, 2021

Finally a recipie book in the US that has proper measurements. Almost perfect as the recipies are nicely written and the ingredients are properly measured by weight or volume and mot in US cups like most books in the US. Scaling recipies up or down is so much easier in metric format.
Also writing style and recipies selected are amazing.

Reviewed in the United States 🇺🇸 on August 1, 2015

Verified Purchase

wrong choise for who look for technology. this is a cooking book

One person found this helpful

Helpful

Top reviews from other countries

M Wort

My Ice Cream Bible

Reviewed in the United Kingdom 🇬🇧 on September 15, 2020

Verified Purchase

It is rare for a recipe book to have enough interesting tales, history and background information to make you actually want to sit down and read it. This is such a book. There is also plenty of background science to help you understand why things happen and how to modify recipes to suit your tastes.
I love the fact that recipes have proper metric units for quantities but if you still want American cups or old-fashioned Imperial units they are still there for you.
For vanilla buffs there are at least 6 (and I believe 8) different recipes for Vanilla Ice Cream.
A cornucopia of delights.

3 people found this helpful

Dorothy R

Ice creams, sorbets and Gelati

Reviewed in the United Kingdom 🇬🇧 on May 9, 2022

Verified Purchase

This book has a very extensive selection of ice creams, sorbets and Gelati. Some of the recipes, created in Victorian times ,with a full origins and history on ice cream making. All the recipes in this book are given in metric, US and imperial measures. It also explains how to make your sauce and syrup to accompany your ices
For me a minor detail is that I wished that more photos of the recipes were included in the book. This book will not disappoint the ice cream lover

One person found this helpful

Helen

Fabulous Book With An Amazing Collection Of Recipes

Reviewed in the United Kingdom 🇬🇧 on July 1, 2020

Verified Purchase

No wonder so many chefs use this marvellous book, it’s history on ice creams is interesting and the endless tried and tested recipes are just fabulousand inspirational, I bought mine on a recommendation from another reviewer when I was going to purchase my Sage Smart Scoop ice cream maker from Amazon. So glad I bought this book, it has everything I need to create every kind of delicious iced desserts, if you buy one book on ice cream recipes buy this one, you won’t be disappointed.

2 people found this helpful

Amazon Customer

So much to try!

Reviewed in the United Kingdom 🇬🇧 on July 22, 2015

Verified Purchase

When I bought this book I made a list of the recipes I really wanted to try. There were enough for one a week for a year. I am working through the list slowly and haven't been disappointed yet. The marmalade recipe is easy and delicious. I spent a little time experimenting with the microwave timings and a thermometer as instructed in the book and now even the recipes using a cooked custard are easy. One criticism is that some of the recipes do not use the same quantity of milk as in the microwave method. That means I have to scale the ingredients up or down so that the microwave timings I have found are applicable. It still gets 5 stars though.

4 people found this helpful

Lisa Crossley

Just excellent

Reviewed in the United Kingdom 🇬🇧 on March 25, 2014

Verified Purchase

For any fan of the science of ice cream this must surely be the bible. The only item missing in my view is a recipe for salted butter caramel, but i'm sure it must be possible to adapt their basic caramel ice cream recipe, just need to do some trial runs. I had the earlier version of the book, much of which is repeated here, but all the additional info is a super addition in my opinion. A particularly helpful element is that ingredients are expressed in metric, imperial and american cup measurements, a great bonus for helping with the translation of american format books on ice cream.

3 people found this helpful

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