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Ben & Jerry's Homemade Ice Cream & Dessert Book Paperback – January 5, 1987
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From the Back Cover
Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream.
Now they share all the recipes and techniques that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben & Jerry's two rules of ice-cream making:
You don't have to be a pro to make incredibly delicious ice cream.
There's no such thing as an unredeemingly bad batch of homemade ice cream.
NEW FLAVORS TO TRY:
Orange Cream Dream
Chocolate Chip Cookie Dough
Honey Apple Raisin Walnut
Peanut Butter Fudge Swirl
Chocolate Superfudge Brownie
FLAVORS YOU KNOW AND LOVE:
Heath Bar Crunch
Fresh Georgia Peach
BEN & JERRY REVEAL:
How to break Heath Bars into the perfect bite-size chunks.
How to add chunks so they don't sink to the bottom.
Why you must eat honey-flavored ice cream in one sitting.
Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.
Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.
Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.
About the Author
Top Customer Reviews
Let's start with the particulars: The book is artistically illustrated in a kind of cartoon style... fun, fun, fun.
It measures 8" wide x 7" high; it's paperback; and it's 127-pages long with a Table of Contents in front, and an Index in the back.
The first 11-pages are the historical biography of Ben & Jerry's beginnings. A fun read, *s*
Then, 8-pages of Ice-Cream Theory: The Sweet-Cream Base; a Butterfat Chart; Sweeteners; Eggs; The Hidden Ingredient (Air); Ice Crystals; Soft or Hard Ice-Cream; Flavourings; Salt; Liqueur; Fruit; How to make a Pint-Sized Batch; and, Cookies & Candy.Read more ›
Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)
If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.
I wish there were a sequel.
It's fun to read about how it all began (two chubby little boys who liked eating more than gym- and who can blame them?) and how they fought off the evil Pilsbury Dough Boy to take a stand in the giant world of commercially delivered ice cream. But really, I'm here for the recipes. Sadly, they had some flaws.
While I realize this was written over ten years ago, I think it's almost inexcusable that nowhere do the authors mention cooking the eggs before you use them. Even if you aren't concerned with salmonella (and if you're using egg yolks, you should be), the difference between a raw and cooked egg base is immense- no matter how much chocolate you throw at it, raw eggs just aren't going to be as delicious. Reams of dessert recipes later, I've figured out how to do it (beat the eggs and sugar, scald the milk, slowly add to egg mixture then carefully cook over low heat until you have something resembling a custard sauce NOT scrambled eggs; chill, then add your cream- THEN use the ice cream maker). Was that so hard?
Also, while I appreciate that they are ice cream makers and not bakers, the recipes they give for their ice cream cakes are off as far as amounts given. For instance, for their brownie ice cream cake, they advise baking their Superfudge brownies in two six inch cake pans and then covering the confection with 1 quart of beaten whipping cream. Having made this recipe several times, I can say without any doubt that their proportions are all wrong- you'll end up with enough left over batter for more than a few cupcakes and possibly another layer.Read more ›
Unfortunately, Ben and Jerry are shy about providing techniques for refining the texture of the homemade version. But then why should they know them? They make ice-cream with commercial coolers. For refined techniques specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir's "Frozen Desserts".
Most Recent Customer Reviews
This book is a MUST if you have an ice cream maker!! We have made GALLONS upon gallons of ice cream this summer and this book has played an essential role in that part. Read morePublished 1 day ago by Amazon Customer
The presentation of the recipes makes it a little difficult to read at ease.Published 3 days ago by Denise Joens
The recipes call for eggs but no instructions on cooking the ice cream base. I can't imagine that Ben & Jerry use raw eggs in their ice cream. What's that all about? Read morePublished 6 days ago by The Baroque Girl
I've tried several of the recipes in the book and they turned out alright. Would be a good gift to give an ice cream fanPublished 14 days ago by Parker Jones
I ordered an ice cream recipe book and half the book is the story of ben & jerry
I do not like the recipes cheap enough to buy will give it away