Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

jtphjl

Frozen Dessert cookbook referral wanted

Recommended Posts

I am putting together a gift basket that includes a Cuisinart Ice-cream maker. I welcome recommendations for cookbooks!

This is not my area at all!

THANKS!

Jan

Share this post


Link to post
Share on other sites

Interestingly I was asked for my recommendation today at work.  I suggested The Perfect Scoop and eGullet.org.

  • Like 2

Share this post


Link to post
Share on other sites

 I own a Williams-Sonoma ice cream book that I find quite good.  

  • Like 1

Share this post


Link to post
Share on other sites

As mentioned, the perfect scoop is the perfect beginners book for home ice cream, Sweet cream and sugar cones from B-Rite creamery is not bad either,

fewer but solid basic recipes. For higher level of home gelato - Gelato Messina is a great book.

  • Like 1

Share this post


Link to post
Share on other sites
On 7/22/2016 at 11:50 AM, Merridith said:

There are two simple books for beginners with lots of good flavor combos:

 

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompanimentsir?t=egulletcom-20&l=am2&o=1&a=158008219

Jeni's Splendid Ice Creams at Homeir?t=egulletcom-20&l=am2&o=1&a=157965436

 

 

I have made lots of ice cream from both of these books, and I think they compliment each other really well. I like the Perfect Scoop for really excellent examples most of the classic flavors you'd expect to find in an ice cream book. The custard-based recipes are especially amazing in flavor and texture. The Jeni's book is great too in it's own way, I like that most of the recipes can be whipped up in an afternoon if you have the ingredients, and while she does have recipes for say chocolate and vanilla, a lot of the others use some interesting flavor combinations and techniques to expand on the really delicious "standards" you find in the Lebovitz book. I bounce back and forth between these two more than any others during the summer. 


Edited by Smithy Corrected quoted links to match adjustment in quote (log)
  • Like 1

Share this post


Link to post
Share on other sites

A bit late, but I have a couple of extra reccomendations... The Ample Hills Creamery book, and also Ice Creams, Sorbets, and Gelati by Caroline and Robin Weir - aside from being an absolute tome of all kinds of frozen desserts (including bombes, frozen mousses, kulfi etc), it includes a lot of extra info about the history and science of frozen desserts.

 

Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favorite Ice Cream Shopir?t=egulletcom-20&l=am2&o=1&a=161769076

Ice Creams, Sorbets and Gelati: The Definitive Guide ir?t=egulletcom-20&l=am2&o=1&a=190494346


Edited by Smithy Adjusted links to be Amazon-friendly (log)
  • Like 1

Share this post


Link to post
Share on other sites

...and if you get really obsessed after putting this gift basket together, Elizabeth David's final (posthumous) work, Harvest of the Cold Months, is a deeply interesting history of the evolution of frozen desserts. 

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×