The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Reviews

• Tons of Recipes, But a Poor Cookbook

  
  By ASL9XDWACAY1D on 2001-06-14
  This is a recipe book that reads like your mother's recipe cards: lists of ingredients and how to combine them, but nothing about the technique or the science of what you're trying to make. You couldn't find a better book of recipies for ice cream. But if you want to know the whys and hows of ice cream making, this is a poor excuse for a cookbook.

  Recipies, recipies, recipies!--not only for chocolate, vanilla, and strawberry, but for corn, avocado, and oatmeal--this is certainly the right book for those looking for variety. Weinstein has done a fabulous job in assembling old-fashioned favorites as well as nouvelle experiments. His inventiveness of new flavors is as delightful as the astonishing accuracy with which he recreates ice cream parlour favorites.

  The problem I have with the book is that it's extremely lacking in every other aspect you expect from a good cookbook. Weinstein never discusses the cooking and prep technique he presents. You'd think ice cream was impossible without a food processor, which he calls for in almost every recipe (but you can easily make these recipies without it). He never mentions why I must boil the milk and later strain the mixture (You don't really, unless you're using unpasturized milk). And why must I refrigerate the ice cream before putting it in the ice cream maker? (Okay, maybe that's not so mysterious.) I also became suspicious when I found a recipe for choloclate ice cream (there are many) that calls for cocoa but never for salt. (Salt almost always improves the taste of cocoa and would have the added benefit of lowering the freezing point of your confection, helping it not to freeze solid if you cure it in the freezer.)

  Finally, dispite the impressive quantity of recipes, you won't find a single one for gelato. In fact, Weinstein implies in his introduction that ice cream and gelato are basically the same. While it's true they are both custards, gelato never contains cream, so the taste and texture is entirely different. But perhaps that's a fair omission in a book on ice cream.

  The book seems to be written for people who want to make a fine frozen custard, but who would never make such a thing if they knew it was called that. Just do what the book says and no one will get hurt. You won't really learn anything about what you're cooking, but you won't embarrass yourself either.
  
  

• Boring & bland!

  
  By A2HI1PBR2U7R5Q on 2001-08-04
  Dan of West Hollywood has written a great & accurate review of this cookbook. I feel even more negatively than he about this book. I bought it because I was looking for an ice cream "Bible" cookbook. Maybe if you're a suburban soccer mom with a large team's worth of mouths to feed this would be a great book. But if you've been making ice cream for several yrs. & want to be challenged to greater heights of ice cream making; or you have a bit more sophisticated palette, I wouldn't buy this book.

  Why are there no chocolate ice cream recipes asking for real chocolate (instead of cocoa)? Why do all vanilla recipes require liquid vanilla and not the far superior vanilla bean pod? Why do fruit recipes call for canned, rather than fresh fruit? Why does cherry ice cream call for cherry syrup, when a fresh cherry's natural juices make the best syrup you can buy? I could go on and on.

  If you're getting started in ice cream making this book is a good start. If not, go elsewhere. BTW, I'm still looking for the ice cream bible so if anyone has recommendations...

  Richard
  
  

• Ice Cream at its simplest - and best!

  
  By on 2000-01-25
  Although this book has off-the-wall ice creams (like Red Bean, Pine Nut & Prune), Granitas (Beet! ), Sorbet (Kumquat? makes me pucker just thinking about it!), it also has traditional flavors in an easy to follow format with lots of variations for each recipe. There're also sauces and toppings, shakes & sodas. There are even 3 recipes for cones. I love this book - we borrowed it from the library, then had to get our own copy.
  
  

• Icy delight

  
  By A2XPGNJ8YUPHM0 on 2004-05-03
  Very few commercial ice creams can stand up to homemade. Oh, I know. I have my commercial favorites too. When you make your own, however, you're in control of everything. Too sweet? Cut down the sugar a little. Too rich? Substitute half and half or milk for some of the cream. You want a flavor that doesn't come in the stores? Then it's time to bite the bullet and make your own.
  
  You'll find details on ice cream machines in this book, as well as the differences between (and pros and cons of) ice cream made with and without eggs, details on flavoring ice creams, and tips for making "mix-ins" (cookies, crackers, etc.) that'll stay crunchy longer. You'll even find three recipes for ice cream cones in here!

  This cookbook packs a lot of punch into a surprisingly small amount of space. Let's use Pumpkin Ice Cream as an example. Below it you have four variations listed: Pumpkin Pie Ice Cream, Pumpkin Raisin Ice Cream, Pumpkin Rum Ice Cream, and Pumpkin Seed Ice Cream. Mr. Weinstein could have done this a number of ways. He could have printed up a new recipe for each variation. He could have left them out entirely. Or he could have put the traditional paragraph of "oh, and you could try adding this, and this, or this." In the first case you pay more for a cookbook that could have been smaller. In the middle case, we would have been bereft of many extra fantastic recipes. In the last case, when we sat down to pick a recipe and make out our grocery list, we would have failed to read the last paragraph, and we'd eternally find ourselves saying "Oh, next time," without ever making the variations. So this is PERFECT. I wish more cookbooks did this. The variations are 1-3 sentence quick directions, but easy to pick out and implement. They're also listed as individual recipes in the index, so you won't have trouble finding them if you lose them.
  
  You'll find a fantastic array of flavors. Apple Butter Ice Cream, for instance. Avocado Ice Cream, with a Gazpacho recipe to accompany it--I guess you can eat ice cream for dinner! The Banana Ice Cream and the Banana Ice Cream Philadelphia Style (no eggs) come with a stunning array of variations. When Mr. Weinstein suggests Bubble Gum Ice Cream, he even provides the toll-free number of a company that sells bubble gum flavoring! Now that's service for you. The book also includes sorbets, granitas, toppings, and ice cream drinks.

  In all, this is the best ice cream book I've ever laid my hands on, and we have at least four such cookbooks. Mr. Weinstein has created a true treasure of ice cream creation, and deserves no less than a full five stars for his glorious work.
  
  

• Worse than useless

  
  By AL5P3B32TLGWO on 2005-12-20
  This book is basically ten recipes with 'variations' ("Add walnuts!"). Instead of doing a technique section followed by individual recipies, he went crazy with cut and paste, including the same paragraphs about technique in each recipe on every single page. I don't know if this is because he's a bad writer or if the publisher was trying to pad the length and make the book appear more substantial than it is, but either way it is very annoying. There is no background whatsoever, no nice pictures or interesting sidebars, just page after page of the same recipe in the same format using the exact same sentences. Many of his recipes also produce a bad result (e.g. the green tea recipe) so I have to wonder if anyone actually tried them or if he just had a brainstorm and thoughtlessly wrote it down.
  
  Do not buy this book. It's an insult to your intelligence. You would be so much better off with "Everybody Loves Ice Cream", the Williams-Sonoma book, or the Ben & Jerry's book.
  
  
• Every Ice Cream Imaginable!
  By AKY6KSWA68TZU on 2001-11-16
  The Ultimate Ice Cream Book is the only ice cream "cook book" you'll ever need. The Ultimate Ice Cream Book contains hundreds of recipes. The book begins with an introduction on the two different types of ice cream recipes (custard style-with eggs and Philadelphia style-no eggs), helpful information on ice cream machines, mix ins, and finally tips on drinks. After browsing through the introduction you will flip through so many pages of different flavors of ice cream you will have a hard time chosing which kind to make. There are recipes for bubble gum, banana, pineapple, peanut butter, key lime, and white chocolate ice creams just to name a few. Don't let all the exotic flavors worry you. There are recipes for plain vanilla (4 recipes for vanilla in fact), chocolate, and strawberry. As if that weren't enough, there are sorbet recipes, ice cream cone recipes, shake and drink recipes, plus sauce and topping recipes. There is even helpful information in the recipes for finding some of the ingredients. Take the bubble gum ice cream recipe. Have no idea where to find bubble gum flavor? Not a problem. They list a company along with their phone number where you may order bubble gum flavoring. You can't go wrong with this ice cream book.
  
  
• The Ultimate Addictive Ice Cream Book
  By on 2003-07-27
  I don't usually share my thoughts about cookbooks that I buy, but I have to say that this book is truly addictive. When I first started making the ice creams in the book I stuck to the recipes that didn't require eggs. The author calls them Philadelphia style, but my family calls them delicious. All the ingredients called for are fresh. Fresh berries, fresh peaches, fresh cream. I like it that the strawberry ice cream requires so few ingredients. But my husband grew up eating frozen custard so I decided to try a few of the recipes that required a little more cooking. Beat the eggs, add the sugar, beat in some flour or cornstarch to help thicken the custard, heat the milk - it scared me at first, I'm not a great cook. But I did it. The custard was rich and smooth. Then came the fresh fruit. We're totally addicted. And it's nice knowing that there's nothing artificial going into our ice cream and frozen custards. I also like the fact that all the eggs we eat are being cooked first. After reading a few of the reviews here, I decided to try an experiment. So many people said they were staying away from the odd flavors, so I made some - sweet potato and green tea. We're hooked. They're so good. Someone else said you shouldn't add flour to ice. I made the mint ice cream recipe from this book without adding the cornstarch as the recipe called for. The ice cream was icy, grainy is what my husband called it. So I made it again just as the recipe required and it was perfect and has become an instant staple in our freezer.
  
  
• Diverse array of recipes - something for everyone!
  By A2FXSHH7ZK8RFX on 2001-07-05
  I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet).

  Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.
  
  

• still the best ice cream book ev er
  By on 2004-02-28
  i've had this book for three years and it's the only ice cream book i ever use. i have others including ben and jerry's, but so many of ben and jerry's recipes use raw eggs which is not safe. and they don't give alternative ways to cook them. mr weinstein on the other hand, cooks all of the eggs that go into his custard based ice creams and that's important. but weinstein also has recipes for ice cream without eggs which are just as rich and delicious. i've bought this book for everyone i know with an ice cream maker and i've bought it along with an ice cream maker as a gift for friends that don't have either one. i guess i'm not alone - just read the rest of the reviews here, when i say the i think this is the best and only ice cream book for sale worth having.
  
  
• A lifetime's worth of ice-cream making!
  By on 1999-10-01
  What a huge variety of recipes, and on top of that there are variations on each one making each recipe worth 5 to 10 recipes! I've had so much fun experimenting, and I've had great success with the sorbets. There really is something for everyone. Another plus is every section is in alphabetical order, so you can find exactly what your looking for in no time. No fumbling around for a specific recipe. All in all, this is a great all around ice cream book.
  
  
• The Ice Cream Book to Get
  By on 2000-10-31
  I bought my first ice cream maker last year along with The Ultimate Ice Cream Book. All the recipes have turned out wonderfully. My friends especially love the strawberry ice cream made with strawberry jam. It is so creamy! My husband was blown away with the peanut butter recipe. I served this with a chocolate sauce and he was in peanut butter heaven. This is a most comprehensive book for ice cream making.
  
  
• Great variety of recipes
  By A2UN5UY8Q6YMOF on 2004-01-20
  I own this book and Ben and Jerry's and I like them both. However, this one is my favorite because it is more comprehensive. It is also nicely organized by recipe. Many flavors will have recipe variations listed below the main recipe. The Ben and Jerry's book is quite old and only has a few of their popular flavors which are listed under generic names and not the names sold in stores. If I did it over again, I would save some money and only get this book.
  
  
• Best Ice Cream Ever!
  By on 1999-12-21
  Ice cream doesn't get any better than this. Everything I have tried in the book has turned out great. Try the Peanut Butter Chocolate Chip recipe; it almosts tastes like Chocolate Chip Cookie dough to me! The nicest thing about this book is that you cook most of the ingredients on the stove so you don't need to fear eating raw eggs.
  
  
• excellent book of recipes for frozen treats
  By A2C27IQUH9N1Z on 2003-01-29
  We bought this book along with several others when we got our Cuisinart ice cream maker a couple of years ago, and this is the book we turn to most frequently. Results are consistently good and ideas in the book are creative and help you begin to make up your own recipes.

  There are recipes here for ice cream, sorbets and granitas, ice cream toppings, drinks like malts, shakes and sodas, and even a section on how to make your own cones! There are over 100 pages devoted to ice creams, each taking one or two pages for the basic recipe and a number of variants; for example, the peach ice cream entry also contains recipes for peach ginger, peach macaroon, peach melba and peach thyme ice cream. I have tried over twenty of these recipes and have been very happy with them all.

  Great resource to go with your small ice cream maker.
  
  

• The Formula to Success
  By A1F5JK1DDFKBSV on 2003-12-21
  The first thing I noticed about this book is the use of a basic ice cream formula: mix sugar with eggs, heat milk and cream, mix heated milk and cream with sugar and eggs, return to heat, and so on. This formula, repeated for nearly every ice cream recipe with different amounts and ingredients, has never failed me, and every recipe I've made from this book has turned out perfectly. This use of this formula makes ice cream very easy to make, since you become acquainted with the recipes very quickly.

  The second thing I noticed about this book is that the recipes range from the very simple (Vanilla, Chocolate) to the unusual (Oatmeal). There are also several recipes for ice creams made with spices, which I highly recommend. Weinstein also gives numerous suggestions for additional things to put in the ice cream, leaving much room for experimentation. For unusual and hard to find ingredients, Weinstein provides sources for buying the ingredients by mail.

  Ice cream making has never been easier; ice cream has never tasted so good!
  
  

• I LOVE this book!
  By on 2001-01-13
  This is a great ice cream book. Personally, I really like the way it has off-beat flavors like corn ice cream (comes with a recipe for sweet corncake), red bean (a good ice cream, by the way), plum, fig, etc. Plus, it has all the regulars like banana, strawberry, etc. Each recipe has a list of variations at the end, too, which expands your repetoire a lot. Also, the author includes Philadelphia-style ice cream (those made without eggs) and custard-style ice cream (which he says are much better, but more complicated). I highly recommend this book, particularly if you are looking for some funky ice cream recipes!
  
  
• I Scream for The Ultimate Ice Cream Book!
  By A39FOAO2OB3XOV on 2003-08-16
  An ice-cream maker is an excellent tool to have in your kitchen. You can make such weird ice cream as black pepper vanilla ice cream, peach frozen yogurt, or even spinach sorbet. However, as neat as these choices sound and as entertaining they may be, "weird" just doesn't do for ice cream if the ice cream is not flavorful.
  

  Here's where The Ultimate Ice Cream Book is more than helpful. From the simple recipes for ice cream cones to the explanations how ice cream should be made, what is Philadelphia style ice cream, and how to keep your eggs from clouding for regular ice cream, the book is a must if you have an ice cream maker. It provides hundreds of recipes with a lot of flavor and imagination. One of my favorite parts of the book is that each recipes has variations, so if you are concerned about certain ingredients because of a diet, allergies, or just personal choice, it is more than easy to still make excellent ice cream while avoiding what you don't like. Almost every recipe is accompanied by the egg-less Philadelphia style ice cream (which are faster to make), and every recipe has basic explanations what to do, so you don't have to keep flipping through the book while you're cooking.
  

  Every single recipe I have used from this book yielded delicious ice cream. I highly recommend it.
  
  

• Piss and moan
  By A3CBHU1VQUTBXZ on 2007-04-06
  One half of the reviews whine about it not giving enough information rather than discuss it's merits for its target audience. So the complaints are not about the end products (which are marvelous), but making a bad decision. The blame one's own mistakes on the book approach. In the final analysis, the recipes are straight forward, interesting, and simple to produce.
  
  The other half complain about the fact that there are many flavors a family would never create. True, but the title says 500 recipes -- what do you expect? 500 variations on vanilla, strawberry, and chocolate? With 500 recipes available, expect the mundane and the unusual. If your only concern is making something for the grandkids or the team, stick with the book that came with your maker. That being said, the final products are creative and generally delicious, depending of course on personal tastes.
  
  
• Inspiring
  By on 1999-06-04
  Fun, easy, very good recipes! I?ve made a new recipe everyday for the last four days. It?s that easy and ADDICTIVE! I only wish for more low-fat recipes. Recipes are on the sweet side so adjust to your own taste. Try the Grapefruit Sorbet! Sheer Ecstasy! The most important book you need to read this summer!
  
  
• lots of great ideas
  By A2QAQAKUL5YWG2 on 2008-02-26
  I started getting into making homemade ice cream a few years ago (right about when i got this book). It gives you variations of the basics (chocolate, vanilla, strawberry, coffee, etc.) and it gives tons of flavors you cant buy anywhere (except for super specialty ice cream shops, like Mallards in Bellingham, WA) Flavors like rose, red bean, cheesecake(which is particully good mixed with the raspberry) green tea, ginger . . . the list goes on, including frozen yogurts. Then there is the vast array of sorbets and granitas, that taste so fresh and most are dairy free. AND has recipes for sauces and toppings, cones and drinks. All in all, its a great resource. i have never needed to use any souce to make ice cream and i make some every years as chrismas presents. Once you have tasted homemade vanilla ice cream, you will never be satisfied with store bought ice cream again.
  
  
• The Ultimate Ice Cream Book
  By on 2000-08-02
  We have just returned from Europe where the ice cream is made with "real" ingredients. What a taste sensation. After reviewing this book which has easy to follow directions and recipes which are as plain or as exotic as can be, I can't wait for my ice cream maker to arrive. I have even purchased the extra bowls for the maker so I can be ready to begin making my own family favorites such as Green Tea Ice Cream and Creme Brulee Ice Cream. Today I am going to try out one of the cone recipes so I can impress our future dinner guests. My mouth is watering just thinking about all the recipes I have just seen.
  
  
• Tons of Recipes: A Great COOK BOOK
  By on 2002-02-28
  This book may not have pictures (aside from the ones on the front and back cover (which make my mouth water), and it may not include the history of ice cream, nor a scientific explaination of the bond between sugar and fat, but what it does offer is exactly what I was looking for in an ice cream cook book. Recipes for more kinds of ice cream than I could ever imagine. Every recipe I've tried has worked, even the oatmeal ice cream. My kids ask for it for breakfast. I would have to say this book is a must for anyone looking for a huge collection of ice cream recipes from A to Z. Plus they're all alphabetized so the recipes are easy to find. And don't forget the sorbets, I made the chocolate and banana sorbets and they were fabulous. Keep this one in your kitchen at all times.
  
  
• ICE CREAM PASTE
  By AK0NRX3X69RHH on 2006-06-25
  cornstarch, light corn syrup, 2 tablespoons all-purpose flour,1 cup of water in the rhubarb ice cream, unpasteurized eggs, simmer milk, cocoa powder,mixing chocolate with hot simmered cream...My mistake was to buy a book from a travel, candy and party drink writer.
  
  
  
• tasty, delightful--and complete
  By on 1999-06-18
  OK, over 500 ice creams, sorbets, granitas, shakes, and the rest. I think I'll be busy for a long time. And the flavors range from the common to the extreme. I think it's a must-have book: a wonderful house gift, a nice addition to a cooking library. The only drawback: the mandatory gym membership once you've eaten your way through it. What a wonderful find. A treat, real and creamy.
  
  
• GREAT Tasting Recipes
  By on 2002-07-11
  The highest compliment that I can pay a cookbook and its author is that it/they make me look like I'm a good cook. This book gets a 5 star rating in this regard.

  I bought several ice cream books when I purchased my ice cream maker. When I first reviewed them I presumed this would be my least favorite--no pictures, most unassuming cover, most odd recipes,and recipes that appeared to take more effort.

  After trying recipes in all the ice cream books that I purchased, this book is the hands-down winner, not even a contest. Everything I have prepared has been excellent, always much better tasting ice cream than my results from the other books, and only minimally more effort. The recipes are clearly written and easy to follow. I admit I have not yet tried the off-beat ice cream's in this book, but the conventional ones I have prepared have been superb. Each recipe is slightly different in its preparation, which reflects a respect for different ingredients and flavors. There is not a "make this base then dump in the fruit and flavor" repetition to this book.

  The other ice cream books have been relegated to the "never use it" shelf. This book is all that I need.
  
  

• Disappointing
  By on 2002-08-02
  After being promised over 500 recipes I had expected a book that really covered the field for all kinds of ice cream and frozen desserts. Not so. The book does indeed give quite a few recipes, but unfortunately they are fairly repetitious. Each recipe is followed by a fairly obvious list of additions you might make, which accounts for all those 500. Add some chopped nuts? Voila! It counts as a new recipe. There is no mention in the book of using Italian meringue as an addition, which greatly lightens ice creams, and no mention of using condensed or evaporated milk as a base for ice cream. The failure to describe using whipped cream or egg white in making sherbets is a serious omission. If you will read carefully through THE JOY OF COOKING and some of the other standard general cookbooks you will get basic ideas for making good ice cream and sherbet that are completely missing here. Too bad.
  
  
• Very nice compendium
  By A6B9SUHQ7H59Z on 2005-01-26
  I bought this ice cream book along with 2 others -- Ben and Jerry's Homemade Ice Cream & Dessert Book and Gelato by Pamela Sheldon Johns. As a beginner, this book easily comes up tops. The range of recipes is simply staggering (over 500) and they range from the most basic (plain vanilla, chocolate) to very adventurous (nutmeg, lavender, cheese cake). In short, there's something for everybody here. One thing to note is that there are no photos in this book -- all the space is taken up by what ultimately counts -- ie page after page of wonderful recipes. I didn't mind this one bit -- afterall, how different can ice creams look anyway (besides color and garnishing??) The instructions are simple and straight-forward and the author makes only small and understandable assumptions with regards to ingredients. He speaks of heavy cream, half-and-half (items which are all too common in the West but may not be entirely familiar in smaller countries or cities. Incidentally, I come from a place where those terms did not immediately ring a bell, haha... Heavy cream = 36% fat content, half-and-half ~ 18% fat content, I found out separately). The best thing about this book is that at the end of each recipe, the author suggests up to 5 or 6 variations, e.g. cherry chocolate swirl, etc. There's just an endless permutation to the things you can try on your own. One more distinction is the author's decision to only include recipes that require cooking as far as eggs are concerned (custard-based ice creams). Yes, I wholly agree with this because using contaminated raw eggs for ice cream can be disastrous, and besides uncooked eggs don't keep well. This book is a must-have for dessert enthusiasts and if you live in a city that doesn't have all the cool ingredients readily, don't fret... there are TONNES of other simpler recipes that you can try -- and the results are still as glorious. Good luck!
  
  
• I never make icecream owning only this book
  By A3729BMHFPPNBQ on 2005-02-08
  When my husband bought me an ice cream maker, he also purchased this book, I assume thinking that it would be an all-inclusive recipe book. It does have some recipes that sound good, but...
  
  I never make ice cream because all the recipes require that the mix be made the day before and refridgerated overnite. I don't have time to think ahead like that!!!! And by then my craving for ice cream is gone anyway!
  
  A friend's copy of Ben and Jerry's book made me realize that not everything has to be refridgerated forever first - and I'm buying that today - now maybe the icecream maker should go back in the freezer!
  
  
• Best Ice Cream Book Ever!
  By A22SB8AP2COLE5 on 2005-06-24
  I just love this book. I have tried many of his recipes, from caramel ice cream to the mango sorbet and it has all turned out great. Yes it may not be big on the explanations but the recipes work and that's what matters in the end. And for one reviewer who wrote that he doesn't use chocolate in his recipes, I have made 2 the Chocolate Truffle Ice Cream and the Chocolate Malt ice cream which both call for chocolate and they both taste fabulous by the way. So don't hesitate, this is one of the only books you'll ever need.
  
  
• Must cook before making ice cream
  By A3K8WG9Q7XGD1D on 2006-11-23
  I read the reviews and many people complained about the recipes having eggs in them. I thought that I could just omit the eggs and still have good ice cream. Well, I have owned the book for over a year and have yet to make a single batch of ice cream. All ice cream recipes must be cooked in advanced and then cooled. Probably 95% of them have eggs in them. While the recipes may be delicious (I don't know), it is far too much effort for me. I exclusively use the manual that I got with my ice cream maker and have played around with that instead. The author has some great ideas for unique types of ice cream and the sugar cone recipes are interesting as well, but I'll probably just donate this unused book to the library.
  
  

• Ben & Jerry's Homemade Ice Cream & Dessert Book
• Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
• KitchenAid KICA0WH Ice Cream Maker Attachment
• Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
• The Best Ice Cream Maker Cookbook Ever