Rating: 
Summary: Enjoy some ice cream tonight!
Review: PEANUT BUTTER ICE CREAM3/4 cup sugar 3 large eggs 1 cup milk 1/2 cup creamy peanut butter 1 1/2 cups heavy cream 2 teaspoons vanilla extract In a medium bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside. Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight. Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done
Rating: 
Summary: You Don't Need Any other Ice Cream Cookbook--This is IT
Review: Short and sweet review--My family loves all the ice cream I've made from this cookbook. We like traditional flavors, so I won't be making any of the unusual recipes. The Butter Pecan, Chocolate and Strawberry ice creams are outstanding! I've made some philadelphia style ice cream (no eggs) and the custard style, and my family loves both. I don't mind the additional time and expense that goes into making the custard style, and I've noticed that the custard style ice cream doesn't melt as fast. We haven't explored the sorbets, the drinks and the toppings, but I'm sure they will be just as great as the ice cream. You won't need any other ice cream cookbook! Well worth the money!
Rating:
Summary: The Formula to Success
Review: The first thing I noticed about this book is the use of a basic ice cream formula: mix sugar with eggs, heat milk and cream, mix heated milk and cream with sugar and eggs, return to heat, and so on. This formula, repeated for nearly every ice cream recipe with different amounts and ingredients, has never failed me, and every recipe I've made from this book has turned out perfectly. This use of this formula makes ice cream very easy to make, since you become acquainted with the recipes very quickly. The second thing I noticed about this book is that the recipes range from the very simple (Vanilla, Chocolate) to the unusual (Oatmeal). There are also several recipes for ice creams made with spices, which I highly recommend. Weinstein also gives numerous suggestions for additional things to put in the ice cream, leaving much room for experimentation. For unusual and hard to find ingredients, Weinstein provides sources for buying the ingredients by mail. Ice cream making has never been easier; ice cream has never tasted so good!
Rating:
Summary: GREAT Tasting Recipes
Review: The highest compliment that I can pay a cookbook and its author is that it/they make me look like I'm a good cook. This book gets a 5 star rating in this regard. I bought several ice cream books when I purchased my ice cream maker. When I first reviewed them I presumed this would be my least favorite--no pictures, most unassuming cover, most odd recipes,and recipes that appeared to take more effort. After trying recipes in all the ice cream books that I purchased, this book is the hands-down winner, not even a contest. Everything I have prepared has been excellent, always much better tasting ice cream than my results from the other books, and only minimally more effort. The recipes are clearly written and easy to follow. I admit I have not yet tried the off-beat ice cream's in this book, but the conventional ones I have prepared have been superb. Each recipe is slightly different in its preparation, which reflects a respect for different ingredients and flavors. There is not a "make this base then dump in the fruit and flavor" repetition to this book. The other ice cream books have been relegated to the "never use it" shelf. This book is all that I need.
Rating:
Summary: Killer Ice Cream, Great Sorbet, This Book Has It All
Review: The ice cream I have made from this book is just as rich and delicious as the ice cream I get from our local ice cream shop. And there are just as many flavors including cinnamon, raspberry, mango, even red bean, lavender, and rose! But don't skip the standard vanilla, chocolate, and butter pecan. They're wonderful. I've tried many of the recipes that are made without eggs for a lighter, fresher taste, and they are just as good as the custard based ice cream. My husband has had to cut down fat in his diet, so I make him sorbet. The lemon is his favorite. And we even tried the cucumber -- it's light and delicious! If you're looking for something truly indulgent or for something that's light and tasty, this is the only ice cream book you need.
Rating:
Summary: This book has everything, it's great!
Review: The ice creams are simply delicious. The extra rich and creamy vanilla is my favorite. And the hot fudge just made it better. I never had sorbets before, but I tried them and they are so good and easy to make.
Rating: 
Summary: Ice Cream Too Rich
Review: The recipes in this book are easy to follow and very creative, however, they are much too rich for me and my family. He uses heavy cream and eggs in most of his recipes, which is just too rich. After all, who wants Red Bean, Pine Nut, Cucumber, Beet or Tomato ice cream? I would like to have seen more low-fat and low-sugar recipes, and more "Philadelphia Style" recipes (without cooking and eggs). But if you like custard-style ice cream (super-rich and cooked with eggs), this is the book for you.
Rating:
Summary: Every Ice Cream Imaginable!
Review: The Ultimate Ice Cream Book is the only ice cream "cook book" you'll ever need. The Ultimate Ice Cream Book contains hundreds of recipes. The book begins with an introduction on the two different types of ice cream recipes (custard style-with eggs and Philadelphia style-no eggs), helpful information on ice cream machines, mix ins, and finally tips on drinks. After browsing through the introduction you will flip through so many pages of different flavors of ice cream you will have a hard time chosing which kind to make. There are recipes for bubble gum, banana, pineapple, peanut butter, key lime, and white chocolate ice creams just to name a few. Don't let all the exotic flavors worry you. There are recipes for plain vanilla (4 recipes for vanilla in fact), chocolate, and strawberry. As if that weren't enough, there are sorbet recipes, ice cream cone recipes, shake and drink recipes, plus sauce and topping recipes. There is even helpful information in the recipes for finding some of the ingredients. Take the bubble gum ice cream recipe. Have no idea where to find bubble gum flavor? Not a problem. They list a company along with their phone number where you may order bubble gum flavoring. You can't go wrong with this ice cream book.
Rating:
Summary: Every Ice Cream Imaginable!
Review: The Ultimate Ice Cream Book is the only ice cream "cook book" you'll ever need. The Ultimate Ice Cream Book contains hundreds of recipes. The book begins with an introduction on the two different types of ice cream recipes (custard style-with eggs and Philadelphia style-no eggs), helpful information on ice cream machines, mix ins, and finally tips on drinks. After browsing through the introduction you will flip through so many pages of different flavors of ice cream you will have a hard time chosing which kind to make. There are recipes for bubble gum, banana, pineapple, peanut butter, key lime, and white chocolate ice creams just to name a few. Don't let all the exotic flavors worry you. There are recipes for plain vanilla (4 recipes for vanilla in fact), chocolate, and strawberry. As if that weren't enough, there are sorbet recipes, ice cream cone recipes, shake and drink recipes, plus sauce and topping recipes. There is even helpful information in the recipes for finding some of the ingredients. Take the bubble gum ice cream recipe. Have no idea where to find bubble gum flavor? Not a problem. They list a company along with their phone number where you may order bubble gum flavoring. You can't go wrong with this ice cream book.
Rating:
Summary: What variety! And great mix-in ideas!
Review: This book has everything. From lemon sorbet lightened with meringue to low fat vanilla ice cream made with sweetened condensed milk. I love these recipes. I have bought many ice cream books and this one offers me more ideas than any of them. I would never have thought to add spicy pecan brittle to butter pecan ice cream - it's just one of hundreds of great variations that make this book so special. From the basic to the sublime, this book has it all.
| 
