The Complete Idiot's Guide to Homemade Ice Cream

We just bought our new ice cream maker and had no experience at all. This book after reviewing many was the one we chose. We have read most of it and the recipes are well written and easy to follow. The suggestions for variations for flavor and Health (low fat/low cal/high protein) are very helpful as well as needed since we make ice cream now every 3 days. I would highly recomend for the novice or experienced.

Some folks say when you make your own homemade ice cream it proves you have way too much free time. I don't think so. In my opinion the commercial ice cream products in the grocery store have too much Tween80 and other artificial ingredients. I looked for a neighborhood store that provided soft serve real-fruit or real-chocolate ice cream without the other stuff necessary for shelf-life. There wasn't one, so I started making my own ice cream at home. This book really simplifies the learning process. Dick Warren's book gives advice and recipes that allow you to make ice cream at home even your own children will request. The Mocha Yogurt recipe is an example. You can not buy frozen yogurt this flavorful.

Good reference book for those of us that need help making homemade ice cream. Very easy to understand and follow, and a great buy.

If you've ever been lucky enough to enjoy Four Seas Ice Cream, then this book will bring it home. Written by the owner, most of the recipes reflect the menu - and help you come awfully close to their products. The book has an amazing array of recipes for different skills - many easy ones (and even a number that naturally have no added sugar) and some more challenging. Also there is a terrific section on preping toppings -- best butterscotch recipe around!

I bought this book after reading an article in the Cape Cod Times. Dick Warren has been making ice cream at Four Seas for fifty years now, and I've been eating his product for maybe forty of those years. The man really knows his stuff--he's a Professor of commercial ice cream making at Penn State University, and he's spilling his secrets here. This book is filled with great recipes featuring natural ingredients, but that's not the only reason to buy the book. Recipes are a dime a dozen on the internet. The reason to buy the book is because of all insights he gives into the chemistry of ice cream and tips on how to make your product come out great.