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Ben and Jerry's Homemade Ice Cream and Dessert Book Paperback – 28 Oct 1994


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Product details

  • Paperback: 128 pages
  • Publisher: Workman Publishing (28 Oct 1994)
  • Language: English
  • ISBN-10: 0894803123
  • ISBN-13: 978-0894803123
  • Product Dimensions: 17.8 x 1.1 x 19.7 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (271 customer reviews)
  • Amazon Bestsellers Rank: 1,208 in Books (See Top 100 in Books)

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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

86 of 89 people found the following review helpful By Amazon Customer on 6 Mar 2005
Format: Paperback
A word of warning - if you like Ben and Jerry's ice cream, you'll find they taste even better when you make them yourself!
I've owned this book for a few years now, and it is definitely my favourite ice cream book. Even simple vanilla ice cream is amazing. It's fun and interesting and makes ice cream making seem really easy (and it is!)
Yes it is all in american measurements, but nearly every kitchen shop sells cup measures nowadays, and it's usually not too difficult to find the UK name for an ingredient (or a good substitute!).
In fact I think I might go and make a batch right now!
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8 of 8 people found the following review helpful By miaowface on 27 Jan 2008
Format: Paperback
I love this book! I got it as a birthday present along with an icecream maker a couple of years ago, and the recipes really taste just as good (if not better,) than the store bought tubs of Ben & Jerry's, plus there are a whole host of flavours in the book that aren't sold in Britain (at least I've never found them and I am a massive Ben & Jerry's fan!) and therefore would never have gotten to try without this book, for instance, Pumpkin, Eggnog, Vanilla Malt Chip, Kiwi, Mint Oreo Cookie (my workmates' favourite), and my all time personal favourite, Banana Peanut Butter. They also include the recipes for lots of different sauces, and different ideas for sundaes. The fact that I have to halve the recipes isn't any trouble at all, and for the most part finding substitutions for American ingredients isn't too much trouble and often it's easier to find the exact products than I first thought it would be, Oreo Cookies are readily available in Supermarkets for instance, along with Reese's Peanut Butter Cups. Even better, it usually turns out cheaper to make a batch of icecream than to buy a tub, and you get more in one batch than you do in a tub too. Just about the best birthday present ever!
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166 of 176 people found the following review helpful By Whitey on 20 April 2006
Format: Paperback
Great ice cream and the recipes are really easy to follow, once you have made the conversion from US cup sizes.

There is a "base recipe" which seems to be the cornerstone of 95% of the ice cream recipes and it is far simpler to make than working with a custard base, as a lot of recipes do that I've found in other books.

Others have complained that some of the ingredients are difficult to find, but I think they are missing the point in slavishly following the recipes - that is what R and D is all about. Have fun and experiment - you won't be disappointed, after all, this is only about making ice cream! If you feel you really have to, a little research on the internet will enable you to order some of the less well known ingredients, or give you the UK equivalents of them

A word of warning, however: American ice cream makers must have double the capacity of my English one, so unless you want to make enough for about 10 people, halve the quantities given in the recipes.
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6 of 6 people found the following review helpful By Amazon Customer on 9 May 2012
Format: Paperback Verified Purchase
Once again spring is here, and my ice-cream maker returns to it's rightful home in my freezer.

There is a reason that Ben and Jerry's is so widely loved - good quality ingredients and great texture, so to be able to make it yourself, for a much more sensible price, and amending recipes (and making up your own), has to be a really good thing. If like me you are fed up with nearly every tub in the shop being chocolate based, then being able to make up your own flavour combinations is perfect (and of course you can moderate the sugar and content too).

This book is full of the B&J story and makes what is a book of really good ice-cream recipes, much more enjoyable.
There are no pictures (apart from cartoony line drawings), but as we all know what ice-cream looks like, it's no big deal.
What counts is content, but just bear in mind that this is an American book, so all the measures are in cups, and there are plenty of references to Hershey Bars etc. It's no big deal (just buy yourself a set of cup measures when you order this) as the main thrust of this book is knowing about ratio, quality of ingredient, and above all adapting things to just how you like it.

It's easy to follow, there is nothing too complicated, and every recipe I've tried so far works really well. Yum!
The only bad thing... your diet may suffer!
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70 of 75 people found the following review helpful By A Customer on 19 July 2005
Format: Paperback
Got Ben & Jerry's book a few months ago going off the reviews. Family consists of mainly grown ups and one little 8 year old. Since making this ice cream they will not have anything but. Vanilla ice cream seems to be the main one at the moment, tried putting in crunchies, toffee crisps, bounty etc. Even tried the buttered Pecan recipe which we tried whilst in America recently, very nice!
Just ordered myself an ice cream machine, fed up with putting the bowl in the freezer everyday, which takes up quite a bit of space. Hopefully this machine will churn out even more?
Hoping to try one or two of the recommendations that have been made by previous purchases of this book. Highly recommend this book, no cooking and straightforward.
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15 of 16 people found the following review helpful By C. Angel on 28 July 2007
Format: Paperback
This book is great fun to read, especially for the history of how Ben & Jerry's business grew from nothing into an ice cream empire. Many of the recipe combinations are fantastic and straight forward, even though British readers will need to research some of the ingredients. However, the recipes make extensive use of uncooked eggs, which may be a concern for some readers, and the methods are sometimes unconventional, and certainly not the 'proper' method used in Italian gelati. If you've just bought an ice cream machine, you may want a book with more detail about cooking techniques. This book is probably a good recommendation for your second book for lots of quirky inspiration.
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