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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
I started out by making the French vanilla. It was good and creamy. I also have made coffee, peach, butter pecan, last night made chocolate, and am looking forward to making my favorite, coffee Heath bar crunch. All have worked out well. The butter pecan is the best butter pecan I've ever tasted, by far.
The recipes are extremely easy — no cooking, no pre-chilling in an ice bath, no separating whites and yolks of eggs — all processes I've found in other ice cream books. It's surprisingly easy for the product you get.
Many of the classic Ben & Jerry recipes, such as Cherry Garcia, are found here.
What will I try next? There are some great looking cantaloupes at the fruit stand and that recipe intrigues me.
I'd recommend this book to all ice cream makers, from the novice to the connoisseur.
"Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following: ◦Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products."
Thanks, I'll step down from my soap box now and go make some ice cream (with pasteurized eggs).