Having bought several ice cream books to accompany my new machine, this one is my first choice. The style is accessible, the recipes are uncomplicated, the ice creams are delectable. Most use uncooked eggs so if you find that problematic, make an egg/cream liaison first, chill it, then proceed as usual. The quantities yield 1qt but I halve the recipes for two very generous servings. My only picky observation is a ringbind spine is easier in the kitchen than the glued spine, but this is really immaterial. Oh, and you'll need a set of measuring cups for quantities.
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