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Ben & Jerry's Homemade Ice Cream & Dessert Book | 
 enlarge | Authors: Ben Cohen, Jerry Greenfield, Nancy Stevens
Publisher: Workman Publishing Company
Category: Book
List Price: $9.95
Buy Used: $4.00
You Save: $5.95 (60%)
New (11) Used (21) from $4.00
Rating:  199 reviews
Sales Rank: 2285
Media: Paperback
Number Of Items: 1
Pages: 128
Shipping Weight (lbs): 0.6
Dimensions (in): 7.7 x 6.9 x 0.5
ISBN: 0894803123
Dewey Decimal Number: 641.862
EAN: 9780894803123
ASIN: 0894803123
Publication Date: January 5, 1987
Availability: Usually ships in 1-2 business days
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Product Description
Ben & Jerry's Homemade Ice Cream & Dessert Book offers fans more than 90 recipes that are easy to make with even an unsophisticated ice-cream maker. The book is spiced with bright, quirky illustrations in full color.
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| Customer Reviews: Read 194 more reviews...
 This books needs updating December 18, 2008
0 out of 2 found this review helpful
I was really looking forward to this book based on the reputation of Ben and Jerry's Ice Creams. I was VERY disappointed that this book, published in the 1980's, features many recipes that call for whole raw eggs that don't get cooked !! Was there no problem with salmonella back then? I would have expected them to update the book or tell the home cook how to make an acceptable substitution. Better yet, when we buy Ben and Jerry's I can't believe the FDA allows them to sell a product that has uncooked eggs in it. If they have made adjustments they should have let the book buyer in on it.
 MMMMMmmmmmmm.... December 14, 2008
The ice cream turns out so well from this book. I use a Cuisinart electric ice cream maker with this and my ice cream is WONDERFUL. So far the pumpkin ice cream has been the biggest hit.
Entertainly and Educational November 22, 2008
We purchased this book at the same time as we invested in Cuisinart's Indulgence Ice Cream Maker. Both were excellent purchases and make a great team.
Please read the introductory pages and sidebars in this book. Not only a fun read but also enlightening and encouraging for small business dreamers and ice cream makers.
All of the recipes I have tried say they make a quart. This is a generous (of course) quart because generous is part of Ben and Jerry's philosophy.
We like a little sweeter chocolate so I substitute semi or milk chocolate for their unsweetened chocolate squares. I also use a microwave to melt the chocolate rather than double boiler. Just my preference.
We started reading some of the book aloud to our teen kids and they asked for more! Along with their ice cream, of course.
 Interesting ice cream book October 11, 2008
1 out of 2 found this review helpful
This book was a disappointment to me - three basic recipes for ice cream to which you then add different ingredients. They also have some sorbet and drink recipes. Their background was interesting, but I could have read it online. After making a few of their recipes we decided we liked our old standby (which is one of theirs as well): 2 cups milk, 1 can sweetened condensed milk (we use nonfat), then you can add a little more sugar if you like, an egg, almond and/or vanilla extract. Mix and use your ice cream freezer.....easy and delicious with whatever extra goodies you may wish to add! Save your money and buy a little better ice cream maker!
The best home made ice cream! October 5, 2008
I ordered this book along with my new Kitchen Aid ice cream maker. The book is delightful, written with lots of humor and interesting stories of how Ben & Jerry started their business. Oh, and the recipes are great too! Really, there are some wonderful recipes in this little book. I was concerned about using raw eggs. I live in a very small Canadian town and was unable to get pasteurized eggs. I went online to see what temperatures kill Salmonella and found that "storing below freezing will destroy most of the bacteria". Most??? Sorry, not for my family. I adapted the recipes to make a cooked custard first. Most of these recipes have milk, sugar and eggs as a base. Just whisk the sugar into the milk and whisk in the beaten eggs. Cook over low to medium heat, stirring with a spatula constantly. I used a candy thermometer and you should stop at 175 to 180 degrees Fahrenheit. The minute you see a boiling bubble, take it off the heat and whisk vigorously. Cool the mixture in the fridge, covered with plastic wrap, and whisk it about every 30 minutes until it is completely chilled. Then you add your cream and whatever else you are putting in and pour the whole thing into the ice cream maker. Voila!! Perfect ice cream every time!! This book will also give you the motivation to invent your own flavors, as you will see that the base is, well, basic. You will be limited only by your imagination! Enjoy!
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