Williams-Sonoma Collection: Ice Cream

By: Goodbody, Mary

Book Overview

Three new titles in this growing collection of cookbooks. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0743243676
• ISBN13: 9780743243674
• Release Date: May 2003
• Publisher: Free Press
• Length: 120 Pages
• Weight: 1.55 lbs.
• Dimensions: 0.7" x 8.6" x 9.3"

Customer Reviews

DELICIOUS

i just got this book and an ice cream maker. the recipes in this ice cream cookbook are DELICIOUS!!! the people who complain about the recipes are nuts - they dont like waiting or the ingrendients invloved- then don't make ice cream- that's like complaining about making bread because you dont like waiting for the bread to rise. the bottom line is there may be other recipes out there and they are probably good too, but if you use these recipes you will not be dissapointed. i have made made a few ice creams so far and they are all fantastic. very easy to make. yes there is some cool down time between cooking and making the ice cream, but the time that you are actually making this ice cream is no more than 30 mins (and 15-20 mins of that is letting the machine turn the ice cream).

Great ice cream cookbook!

William Sonoma cookbooks tend to be strong and this one is no exception. Their recipes prioritize quality over short cuts and convenience and you can taste the difference. The recipes are more labor intensive than some of the basics, but the qualitative difference is worth the extra work. Many recipes are custard based which creates an added step, but results in creamier, richer textures.

Excellent choice

Having purchased the Kitchen-Aid ice cream attachment it was time to find a solid recipe book to start with. I am very pleased with the other Williams-Sonoma titles in my collection so I was pleased to see they had an Ice Cream book ... I have not been disappointed! Like all of their books, Ice Cream is nicely photographed, and more importantly, very well written. The sidebars included with every recipe provide additional details that are interesting and always helpful. The book takes you beyond the recipes (by the way, the recipes are excellent) to learn the basics of ice cream making. I think experimenting with new ingredients is where the fun is going to be! I have already made the Blueberries & Cream, Raspberry Ice Cream, Orange Sherbert and Lemon Sorbet; all of these turned out great. And ... if you don't have a vanilla bean on hand, the recipe provides you with an alternative measurement for vanilla extract/essence. A great starter book or addition to your ice cream recipe collection.

Excellent Recipes and Good Reference

I have a few of the books in this series. The Ice Cream and Cake books are my favorites. The recipes are outstanding -- well-written and produce great results. The sidebars provide invaluable tips. If you enjoy the science behind cooking -- ala America's Test Kitchen/Cooks Illustrated and Alton Brown, you will enjoy the books in this series. WS, unlike Cooks Illustrated, presents just the winning method. I've used this book more than my Ben and Jerry's book. I've made the vanilla, double chocolate, orange sherbet and carmel ice cream. With the exception of the double chocolate, I've had excellent results. I found the texture of the double chocolate was grainy, but I am not above admitting it could have been my error. The ice cream basics section is really helpful.

Perfect Ice Cream

I bought an electric ice cream maker by GE at the store and had nothing but disasterous experiences with the recipes that came with it. In an attempt to try to get some use out of my investment I bought this book. Unlike the standard ice cream books it has many fruit recipes . My favorite, the one for blueberry ice cream, is always a hit because it has such an intense flavor and vibrant color.I also especially like the fact that the book includes a recipe for peppermint ice cream since that recipe has been hard for me to find.Overall the recipes work very well, the pictures are beautiful, and the instructions are easy to read. There is quite a selection of recipes in terms of time too. Many of the quick recipes do not involve egg (they involve milk and half & half instead) so they are faster than the others without the potential risk of tasting like scrambled egg if you do them wrong.