Boston Common Press
$22.95 |
If you already make your own ice cream or would like to try, this is a great little book for perfecting your technique or to find basic information to start out with. It covers the necessary equipment you’ll need from ice cream containers to saucepans, and has chapters on classic ice creams, fruit ice creams, gelatos, and toppings (hot fudge!). Almost all the recipes in the book are based on a master recipe for vanilla ice cream.
The trick to making ice cream is combining a variety of raw ingredient flavours and textures into a smooth, creamy dessert. This book is packed with tips on how to perform such feats as removing the seeds from berries, straining the pulp from fruits, crumbling cookies and chocolate perfectly and most importantly, making a base as smooth and uniform as possible. Throughout, there are the wonderfully evocative illustrations, for which Cook’s Illustrated is renowned, that seem to simplify even complicated kitchen maneuvers.
review by Christine Dahlo |
