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Ice Cream Hardcover – 4 Jul 2013

23 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: Absolute Press (4 July 2013)
  • Language: English
  • ISBN-10: 1906650853
  • ISBN-13: 978-1906650858
  • Product Dimensions: 17.1 x 2.8 x 23.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 162,421 in Books (See Top 100 in Books)

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Product Description

Book Description

A benchmark book of ice cream recipes, from the fourth generation of one of England's most famous and wonderful ice cream making families: Winstones.

About the Author

Twenty-three-year-old Ben Vear is a fourth generation, award winning ice cream maker at his historic family business Winstones Ice Cream. Under his stewardship, the company has flourished and built up a star-studded array of clients including Elizabeth Hurley, Lily Allen and Princess Anne. He was shortlisted as Young British Foodie of the Year in 2012. Ben is the founder of the Campaign for Real Ice Cream and the Pop-up Pudding Parlour.

Inside This Book

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Customer Reviews

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By things i have tried on 31 Aug. 2013
Format: Hardcover
Ben Vear's second book, Ice Cream & Other Frozen Delights, is a gelato compendium - containing everything you need to know about the mysterious ice that has been universally loved since its first incarnation as frozen milk, flavoured with herbs and spices in ancient China, to the modern Mr Whippy.

Ben is a fourth generation scion of family run Winstones Ice Cream, that began in the 1920's when his Great-Grandfather offered refreshments to passing walkers. The business has grown organically to produce more than 1,000,000 litres of ice cream each year. Ben is deeply passionate about the business: keenly preserving the Winstones spirit for sourcing the finest ingredients ethically and locally, whilst bringing his own flavours and scientific approach to the mix.

Ice cream making is somewhat of an alchemy - a scientifically complex balance of fats, solids and liquids - which in my experience essentially means it is very easy to screw up! Ben navigates you past the potential minefields with clear and easy-to-follow instructions. The book starts with a basic introduction followed by a chapter on each category of flavouring with striking pictures of each scoop.

The Introduction traces the history of ice cream from its royal roots, as the preserve of the rich and noble, to the modern day Mr Whippy, pumped full of air and chemicals. This is followed by an overview of the necessary equipment and ingredients, with detailed instructions for the basic technique accompanied by step-by-step pictures.

The flavours start with an exhaustive overview of national favourite Vanilla - discovery, extraction and useful tips for understanding extract versus essence followed by 17 variations.
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4 of 4 people found the following review helpful By Lilyfae TOP 1000 REVIEWER on 16 Sept. 2014
Format: Hardcover
I love this book. This and the David Lebovitz Perfect Scoop are my go-to books when making ice cream for my family.

Ben Vear comes from an ice-cream business family, but is passionate about the family business to keep ever evolving, trying new flavours and techniques to enliven the traditional recipes one would expect to see.

What I really like about this book is the way that the sections are themed by flavour rather than divided by technique, sometimes you have a glut of something and don't want to flit around a book for all the citrus or all the berry recipes, here they are corralled together meaning you can easily compare recipes (or combine)

I also really like his custard/French method process pages. Which have photo steps!! His technique sometimes differs in the book depending on the recipe but the basic step by step really helped me understand what I was looking for at each stage of the traditional custard process, which I had previously not got quite right.

Ben Vear's approach and style is really all-inclusive which whilst I love will annoy some purists (who either want it simple-plain or capriciously frivolous) as it includes your vanilla (pun intended) recipes, your more fanciful Blumenthal-esque recipes with squid ink etc, and the low fat healthy brigade (coconut oil based skinny vanilla)so you could literally please anyone with this book.

Overall, a great book to step away from the simple vanilla and vanilla swirled recipes and dabble!
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3 of 3 people found the following review helpful By B. Coombes on 9 Oct. 2014
Format: Hardcover Verified Purchase
My ice cream has always been a bit hit and miss in the past - usually ending up icy and rock hard. Ben Vear explains the science behind ice cream making so that you understand the reasons for using the different ingredients. Having treated myself to a new ice cream machine, thought I would look into some recipes in more depth and this book fits the bill.

Have tried several of the recipes now, and all have turned out successfully (the honey and ginger is to die for). However, the ingredients are not cheap, and many of the recipes are not for those counting calories, though there are some healthier options. The book is organised into sections according to the main ingredients e.g. vanilla, citrus, chocolate. I love the two ribbons included for bookmarking the next recipes to try. Looking forward to working my way through the book!
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1 of 1 people found the following review helpful By bakingbeardy on 15 Sept. 2013
Format: Hardcover
A really comprehensive book of homemade ice cream is pretty essential - and Ben Vear's Ice Cream & Other Frozen Delights is unusually creative with its ice cream treats - everything from the basic vanilla ice cream to more complicated multi-step treats, such as chocolate coated ice cream bars and Coke floats.

I'd definitely recommend this book for cooks who have become familiar with the basic ice-cream making process, have maybe tried a few adaptations of their own, and are ready to move on to the next challenges.

Ben Vears is the kind of person who makes me feel like I've been slacking throughout my twenty five years. Only twenty four, he is the fourth generation of ice cream makers at his family's business, Winstones Ice Cream. Vears has also been incredibly active promoting natural, rich ingredients in making ice cream. A cookbook seems the logical next step - if you can't find the ice cream you like, he'll help you to produce it yourself. So Vear's cookbook is dedicated to the comprehensive ice cream experiences - which was great for someone like me who had mastered the basics and was looking for a step up, challenge-wise. Definitely recommended for the keen ice cream maker!
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