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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Paperback – 23 Nov 2000
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From the Author
Enjoy some ice cream tonight!
PEANUT BUTTER ICE CREAM
3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract
In a medium bowl, beat the sugar into the eggs utnil thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.
Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done.
About the Author
Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.
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Top customer reviews
The many recipes in this book made my head spin when thinking which one to begin with!! There are so many favourites as well as tempting new and exciting flavours! It's always on my coffee table and I don't think my ice cream maker has ever seen so much action thanks to this book!
I tried the cheese cake ice cream, cherry cheese cake variation, vanilla, saffron ice cream, and chocolate ice cream all were custard based and the results were always seriously rich and creamy ice cream. Absolutely beautiful! There are also lower fat alternatives and even yoghurt based ice creams!! Plus the kids have a blast when they are envolved in the process!
Also, when reading the recipes, reading the variation at the end of each recipe is a good trigger to the creative process and will push you to experiment and try new flavours and additions to each flavour.
One thing to note though, after trying one of the recipes, I've always had to slash the amount of sugar used in all the recipies cause they were too sweet... even though I have a monster of a sweet tooth!!
I know this could sound a bit silly, but I just loved the texture of the paper used for the cover especially when combined with the photographs on the cover and their lighting, it's like touching the ice cream itself when it's nice and fluffy!
If you are thinking of buying one book to be your ultimate ice cream reference... then this book is a no-brainer! Forget B&J's book, go for this and you won't regret it! But the two books go well together (B&J's will be a supplementary books for some occasional ideas every now and then). A great wealth of delicious recipes definitely worth buying!
Really worth having, my family keeps asking for new experiments.
I am really so happy I bought this book! There are no pictures, but they are not so important for ice cream, I think.
Anyways, buy this book, if you like ice cream, you won't regret it.
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