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

324 customer reviews

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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: 4.5 out of 5 stars  See all reviews (324 customer reviews)
  • Amazon Bestsellers Rank: 497 in Books (See Top 100 in Books)

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Customer Reviews

4.5 out of 5 stars

Most Helpful Customer Reviews

14 of 14 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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96 of 100 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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169 of 180 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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5 of 5 people found the following review helpful By Mrs. Rhonda A. Ridge on 3 July 2008
Format: Paperback
After buying my Cuisinart Professional Ice Cream maker I ordered three books from Amazon to help me in creating ice cream to die for!

I find that the Ben & Jerry's book is the one I use the most. I was initially put off by the use of raw eggs rather than a traditional custard base but realised that as ice cream is frozen it is not the same as using raw eggs in say a mousse or mayonnaise.

The method for making the most of the ice creams is very quick - no waiting around to chill cooked custard. I find that I can reduce the quantity of sugar slightly in the recipes with no effect on the results.

Lastly the texture of the ice cream after being hardened in the freezer for a little while is the better than the recipes in my other books.

I think this is a worthwhile purchase for anyone making an ice cream maker as Ben & Jerry's, Haagen Das and Green & Blacks ice creams are probably what you are tring to recreate.
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71 of 77 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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14 of 15 people found the following review helpful By Vet on 6 Jan. 2012
Format: Paperback
These ice cream recipes are superb, and extremely easy (minimal cooking). Cooked custards can go wrong, these can't.

Some help for anyone worried about American measures:
1 Cup = 237ml
2 Cups = 1 Pint = 475ml
4 Cups = 1 Quart = 950ml
Of course, you could approximate 1 cup = 250 for containers/jugs you have with metric measure. I have a jug that shows US cups and mls and they are available anywhere (even in Spain, where I bought mine, and they've never heard of a pint or an ounce!)

Heavy Cream = Double Cream
Light Cream = Single Cream
Half & Half = between milk and single cream

Don't worry about making a lighter recipe with lower fats. I often substitute the Heavy/Double Cream with Single Cream, and semi-skimmed in place of full fat milk. Essentially any mix of cream, milk and sugar will come out fine. Also, if you like marscapone, substitute 250g of Marscapone per 1 cup heavy cream (particular good with Peach or Raspberry recipes).

If all else fails and you can't obtain a particular ingredient (I'd never heard of a Heath bar...) just replace it with something you like. You really can't go wrong.

Finally, unsweetened chocolate. I use sweetened chocolate (50 or 70% cocoa solids) and just reduce the amount of sugar in the recipe. For example, when using 50% chocolate: use 50% more chocolate than the recipe states and half the amount of sugar.
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