The Best Ice Cream Maker Cookbook Ever

I've had very good luck using this book with my new Kitchaid Ice Cream Maker. The book gives very good details. I appreciate that the book gives you yields (total amounts) so you know what to expeect or possibly half the recipe. Thank you for a very good product.

Nearly everyone at some point or another has owned an ice cream maker. Dreams of creamy frozen delights circle in their heads as they read the instructions and attempt to concoct brilliant ice cream recipes. Yet, many of these owners soon realize, blending the right mix of cream and flavorings can deter anyone from approaching the machine a second time. The Best Ice Cream Maker Cookbook Ever by Peggy Fallon is the primary resource for all of those individuals wishing to blend their love of creating fine-crafted foods with their desire for simple, fail-proof recipes. With exotic ice cream flavors such as Kiwi-Lime, Mango Margarita and Spiced Raspberry to choose from, ice cream makers can craft a different gourmet treat each week. And for those individuals wishing to stay away from the creamy stuff, there's a section in this book for you too: "Sorbets, Granitas and Other Ices." [...]

B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.

This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I've found so far.Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry's book doesn't and I don't want to risk getting food poisoning, even if it tastes good.There are many old fashioned & classic flavors, too, like Maple Nut that aren't in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream-- I don't know about you, but I'd rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.