Like all the other ice cream cook books this one has beautiful pictures
and clear instructions. It also contains recipes for basic flavors like
vanilla, chocolate, and chocolate chip. I suspect that most ice cream cooks are
interested in exotic flavors not easily available commercially. I and my
minions have no desire to eat green tea ice cream or any other exotic like
mango mint etc. I just wanted to make something that tasted better than the
commercially available premium ice creams. That is simply not possible. Ice
cream preparation is a science which requires special machinery and the proper
use of stabilizers to create a full flavored ice cream. None of these recipes
instructs in the use of stabilizers. In fact had I not followed a thread online
which dealt with the issue of stabilizers, I would not have learned why none of
the ice cream books recommends keeping ice cream more than 2 weeks in the
freezer. Homemade ice cream becomes "icy" from the softening and
refreezing of same over time. Only the use of stabilizers prevents this. None
of the online recipes in the threads instructed on when to add these
stabilizers to the mix. One could guess that one should add them just before
placing the mix in the freezer. The best available recipe which deals with the
"iciness" issue and stabilizers by substituting corn syrup for some
of the sugar is a Cooks illustrated online recipe. You must subscribe to the
online service since I did not fine the recipe in any of their myriad books and
I have over 10 of them. Further, you cannot make anything that tastes as good
as Graeters of Ohio, Marble Slab, Ben & Jerrys, or Baskin Robbins. Save
yourself the time, trouble and money and buy your ice cream commercially
prepared.
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