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Rose Levy Beranbaum

Rose's Ice Cream Bliss Hardcover – Illustrated, July 7, 2020

by Rose Levy Beranbaum (Author)

4.7 253 ratings

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Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum

With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

Print length

320 pages
Language

English
Publisher

Harvest
Publication date

July 7, 2020
Dimensions

8 x 0.93 x 9 inches
ISBN-10

1328506622
ISBN-13

978-1328506627
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About the Author

Rose Levy Beranbaum has created special occasion cakes priced at more than two thousand dollars for customers including world-renowned restaurant consultant George Lang, and a wedding cake for Rudolph Sprungli, owner of Lindt Chocolate. She lives and works in New York City.

Product details

Publisher ‏ : ‎ Harvest; Illustrated edition (July 7, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1328506622
ISBN-13 ‏ : ‎ 978-1328506627
Item Weight ‏ : ‎ 2.34 pounds
Dimensions ‏ : ‎ 8 x 0.93 x 9 inches

Best Sellers Rank: #106,518 in Books (See Top 100 in Books)
- #26 in Bread Machine Recipes
- #56 in Frozen Dessert Recipes
- #82 in Biscuit, Muffin & Scone Baking

Customer Reviews:
4.7 253 ratings

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Rose Levy Beranbaum

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Rose Levy Beranbaum is the award-winning author of 12 cookbooks, including the latest--"Rose's Ice Cream Bliss", "Rose's Baking Basics", and "The Baking Bible" (the International Association of Culinary Professional Best Baking Book of the Year) and "The Cake Bible", now in its 56th printing and the International Association of Culinary Professionals Cookbook of the Year for 1988. In 2017 it was inducted into the Culinary Classics Hall of Fame. "The Cake Bible" was also listed by the James Beard Foundation as one of the top 13 baking books on "the Essential Book List." Rose also won a James Beard Foundation Award in 1998 for "Rose's Christmas Cookies", and her book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. Her most recent book, "Rose's Heavenly Cakes", won the International Association of Culinary Professionals Cookbook of the Year for 2010. For multiple years she was a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. She also has over 160 YouTube appearances demonstrating baking techniques, including her PBS show "Baking Magic with Rose."

Rose's new product line, "Rose Levy Beranbaum Signature Series" by American Products Group, was launched in 2015 and is available on Amazon along with her All-Original All-American Pie Recipes E-Booklet. Her upcoming book, "The Cookie Bible," Fall 2021, will offer over 150 classic and innovative cookie recipes.

Customer reviews

4.7 out of 5

253 global ratings

5 star		77%
4 star		14%
3 star		7%
2 star		1%
1 star		1%

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Marco P

Should be one of your go-to ice cream books

Reviewed in the United States 🇺🇸 on May 21, 2023

Verified Purchase

The recipes all work and all come out great. Don't deviate unless you know what you're doing - she's obviously included and tested each ingredient, proportion, and technique to make sure that the result is great. Whether or not you have other ice cream books, this one should be front and center.

Reviewed in the United States 🇺🇸 on March 9, 2023

Verified Purchase

I love this book! I’ve made ice cream for years. There are many good recipes out there—but I’m thrilled with Rose’s book. I’ve made the honey ice cream, cinnamon ice cream, maple candied walnut ice cream, and the brown sugar butter pecan ice cream. They’ve all been wonderful. I also truly appreciate having measures by weight, and the fact that Rose specifies cooking the ice cream mixture to 170-180 degrees. (Many books fail to specify temperature, instead saying something like “cook until the mixture thickens and coats a spatula” etc.) Definitely recommend!!

3 people found this helpful

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peg2

"Bliss" doesn't begin to describe it

Reviewed in the United States 🇺🇸 on November 24, 2020

Verified Purchase

I've been making ice cream for years. I recently thought maybe I should up my game, and bought a couple new books. Some of my finest creations (cakes, pies, breads, you name it) have come from Rose Levy Berenbaum recipes, so I thought this book would be worth buying.

Are Rose's recipes fussy? Yes. Are they worth the effort? Yes. Oh, yes. In roughly 30 years of using her recipes (I believe I have every one of her books, and they have been well-used), I have yet to have one fail. So... fussy or not, I prepared to give her ice cream a shot.

I thought reducing corn syrup to make a glucose substitute was a little too fussy for me, so I did buy glucose. I didn't buy any specialty stabilizers. One other thing I bought, since I was getting tired of having to find a use for zillions of leftover egg whites, was pasteurized egg yolk powder from Modernist Pantry (available on Amazon). I used that and reconstituted it according to the package directions, then used it as I would use regular egg yolks.

I've got to tell you, the vanilla ice cream recipe makes the smoothest vanilla ice cream I've ever tasted. (One more note - I did not use vanilla beans. They're just too expensive these days. I used a good vanilla extract, and I'm happy with that.) I plan to serve it with pumpkin pie at Thanksgiving; I don't expect there will be any leftovers there.

Rose's instructions, as always, are unbeatable, so don't be put off by the length. She gives you every detail; if you follow her instructions, you will succeed.

*** Update 8/14/2022 ***

I've been making these ice creams all along, but two come out as really special for hot summer days - the lemon ice cream and the lime variation. With the lemon, I close my eyes and I'm in my favorite Italian restaurant. It's so silky smooth, very lemony, a great substitute for my favorite Italian ice. As for the lime, well, I like lime, and the lime version is every bit as good as the lemon. Mmmmmmm.

26 people found this helpful

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G Clifford

Wanted to love it!

Reviewed in the United States 🇺🇸 on August 13, 2020

Verified Purchase

I just bought a new Cuisinart ICE 100 and I have been buying books and trying recipes for ice cream and gelato. When I saw that Rose's Ice Cream Bliss was coming out, I ordered a copy. I wanted to love her book, because I have a couple of her cookbooks that I do love. I can't give her book a five star because I do not believe it deserves 5 stars. First I read the book before I attempted to try any of her recipes. Next I ordered her silicone spatula, glucose, and even Cremodan 30 (which cost 40 dollars) so I would be ready to make the ice cream. Let me tell you what happened in the first few tries. True Coconut Ice Cream was not sweet at all, had a great taste, but not sweet. Maybe it was because I should have bought sweetened cream of coconut, but I think if that was the case, then it should have said, "sweetened". The Sublime Banana Ice Cream was delicious, but it took several days for 3 1/2 cups. It was the best and I am making it again today, but I will be making 2 batches. That recipe was worth the cost of the book. I made raspberry, Thorn Berry Ice Cream, this time I used the Cremodan 30 in the base, only 2.5 grams, but it changed the texture of the ice cream, and I did cook the base to over 180. This was to prevent iciness and to hold it longer than 3 days. I have not had any iciness, even with the recipes from other books. With only 3 1/2 cups it is not going to last 3 days in the freezer. I don't think she should have even mentioned the commercial stabilizer, I am disappointed that only one of my 3 tries came out perfect. It is a beautiful book and I would buy it again for the banana recipe, but know there are cookbooks that also have excellent recipes that don't take 3 days to make.

45 people found this helpful

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ottoedie

20% butterfat ice cream is too much

Reviewed in the United States 🇺🇸 on December 7, 2021

Verified Purchase

I made the thornberry (used frozen raspberries and blackberries) ice cream. Black raspberry ice cream is one of my favorites and I was happy to see a recipe for it in the book. I didn’t concentrate the juice as directed, rather I just pushed the defrosted berries through a strainer then used my blender to make sure it was smooth. This worked fine as the flavor was excellent. But due to the high amount of heavy cream and eggs it was too creamy. I know, know, is it even possible for ice cream to be “too creamy”? I didn’t think so until I tried this. It was just too heavy. She does say in the beginning of the book that she likes her ice cream to be even more rich (20% butterfat) than super premium ice cream (B&J, Haagen Dazs has around 14%). I’m leaning towards keeping the book and trying my luck with adjusting her recipes to be closer to 12-14% butterfat, but yeah, kind of a pain. Also she recommends 2 online shops for fruit purées. I checked one of them out and although the prices for the home size tubs was reasonable, the shipping ($100 for 3 items) pushed the price out of reach. (Purée is frozen and needs to be shipped with dry ice..). This book is best for people who enjoy the richest and creamiest ice cream possible.

6 people found this helpful

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Top reviews from other countries

Annie MacDonald

The Best Ice Cream

Reviewed in the United Kingdom 🇬🇧 on September 9, 2020

Verified Purchase

I was pretty sure I would like this book as I've been making the ice cream recipes from Rose's 'Pie and Pastry Bible' for years, and the ice creams are fabulous. However, Rose has raised the standard even further with this book and added many new and novel flavours.

In the UK our double cream contains 48% butter fat (as opposed to 38% in the US) so by making the recipes in this country you are in for an even more delectable ice cream. I think it's imperative to use the glucose, which is easily available on-line, as the ice cream is then scoopable straight from the freezer. It's also wise to invest in a good ice cream machine and get the best vanilla pods one can afford. I went all out and bought some Tahitian ones even though I already had the Madagascan variety. Another indispensable item is an instant-read thermometer.

Now that all cream is pasteurized, Rose has adapted her method so that it's no longer necessary to temper the egg yolks with hot cream. For the vanilla ice cream, the whole process from mise en place to putting the bowl of custard in the fridge takes no longer than 40 minutes. The churning takes place the following day.

I have made the vanilla (4 times), prune and Armagnac, dulce de leche, chocolate, mango, and rhubarb in the last 2-3 weeks and every one is totally different and delicious. I think the rhubarb is my personal favourite so far - I got the rhubarb from my neighbour's garden. I also bought some tins of Alphonso mango pulp (again easily available on-line) and the mango ice cream is a close second. I love the chocolate but will try with slightly stronger chocolate next time as I think it lacked a bit of oomph. The vanilla is second to none and can be dressed up or dressed down. The very first day I made it I made a banana split using the Chocolate Fudge Sauce from the 'Pie and Pastry Bible' - wow, what a treat. I tried the fudge sauce recipe in this book too (supplied by a friend of Rose's) but it was too sweet - I think Rose should just stick to her own recipes as they are the best.

I'm now going to get rid of all my other ice cream recipe books as this definitely is 'the one'! Another winner from Rose.

Oh, and I forgot to say, the dulce de leche is so moreish I had to give it away to the neighbours after eating a scoop as I knew my health would be affected. Wonderful!

3 people found this helpful

David

An AMAZING book for ice cream lovers!!!

Reviewed in Canada 🇨🇦 on August 2, 2020

Verified Purchase

Rose Levy Beranbaum has always been my my mentor when it comes to the art of baking. Her latest book "Rose's Ice Cream Bliss" is no exception. She's the reason for my ever growing passion for desserts.

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