Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Incredible Ice Cream Hardcover – January 1, 2010
Frequently bought together
Customers who bought this item also bought
If you want to make great ice cream, this newly revised edition of Incredible Ice Cream is a must read and resource book for either the professional or home ice cream maker. Like Malcolm Stogo's other ice cream books, it is full of great recipes and techniques for making the finest and most incredible ice cream, gelato, sorbets, and Italian ices imaginable. --Robert Ellinger, BAKED TO PERECTION, Port Washington, New York
About the Author
<DIV>Malcolm Stogo is the president of Ice Cream University, the educational and seminar arm of Malcolm Stogo Associates, an ice cream consulting firm located in West Orange, New Jersey. He is the author of How to Succeed in the Incredible Ice Cream Business, Ice Cream and Frozen Desserts, co-author of Ice Cream Cakes, and author of Frozen Desserts: A Complete Retailer's Guide. Through Ice Cream University, he publishes a quarterly newsletter, Ice Cream University News. For the past fifteen years, he has helped leading ice cream chains (such as the Haagen-Dazs Company) to develop, market, and merchandise exciting new products. Malcolm Stogo created the famous Ice Cream Extravaganza at the South Street Seaport in New York City. He also consults for clients in Saudi Arabia, Thailand, Philippines, and Canada, as well as clients in the United States such as Sloan's, Stogo, Izzy's, and Gelato Blu.</DIV>
Browse award-winning titles. See more
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
There is reasonable introductory information about equipment and supplier sources nationally that the reader can take as a lead to finding local vendors and suppliers.
The author does discuss the interactive affects of various ingredients. While basic controls such as overrun and butterfat content are covered, the book is not a manual of ice cream science. It is about making high quality ice cream by controlling and enjoying the process and the product. The many recipes offered are separated and broken down for small commercial production as well as home batch sizes. The reader can adapt recipes for their own size batches.
A good read for the person who wants to make premium ice cream.