Ice Cream!: Delicious Ice Creams for all Occasions (Spiral-bound)

I was looking for a basic ice cream recipe book that would help me make basic flavors like vanilla and vanilla chocolate chip. Further, like none of the other books this had no instructions on the successful use of stabilizers or alternatives to deal with the iciness resulting from the periodic softening and refreezing of all ice creams. Of all the available books The Perfect Scoop by David Leibovitz best satisfied this need. Still the best recipe for vanilla ice cream and a successful way to deal with the issue of iciness formation was a recipe from Cooks Illustrated which uses corn syrup as part of the sugar to prevent iciness. Save your money and buy the Leibovitz book and use the basic recipe from Cooks Illustrated by buying a subscription to the online service. Further, I have learned that the commercially available ice creams are superior to anything you can turn out from your home freezer. Graeters from Ohio, Marble Slab and Ben & Jerrys have it all over homemade. Further, they have lots of unusual and exotic flavors. So unless you wish to make a specific exotic flavor for a special occasion, you would be better off buying another book, getting the Cooks Illustrated recipe, or buying a commercial ice cream.