Homemade Ice Cream Recipe

From the Back CoverMORE CHUNKS LESS BUNK

Despite a philosophical disagreement over chunk size-Ben alternatively chooses them big and occasional while Jerry favors frequent, somewhat littler ones-together Ben and Jerry are good friends who make outstanding ice cream.

Now they part all the recipes and proficiencies that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is do not forget Ben & Jerry’s two rules of ice-cream making:

RULE #1

You don’t have to be a pro to make fantastically delicious ice cream.

RULE #2

There’s no such thing as an unredeemingly bad batch of homemade ice cream.

NEW FLAVORS TO TRY:

Orange Cream Dream

Chocolate Chip Cookie Dough

Honey Apple Raisin Walnut

Peanut Butter Fudge Swirl

Chocolate Superfudge Brownie

FLAVORS YOU KNOW AND LOVE:

Heath Bar Crunch

Dastardly Mash

Fresh Georgia Peach

Oreo Mint

BEN & JERRY REVEAL:

How to break Heath Bars into the perfective bite-size chunks.

How to add chunks so they don’t sink to the bottom.

Why you ought to eat honey-flavored ice cream in one sitting.

Bio

Ben Cohen has been a Pinkerton Guard, a rubbish man, and a short-order cook. He started out severely testing ice-cream flavors at the age of five.

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.

Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

About the AuthorBen Cohen has been a Pinkerton Guard, a rubbish man, and a short-order cook. He begun severely testing ice-cream flavors at the age of five.

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.

Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.Excerpt. © Reprinted by permission. All rights reserved.Ben’s Chocolate

Ben’s Chocolate Ice Cream is regarding as rich as they come. The pinch of salt helps to fetch out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 big eggs

1 cup sugar

1 cup heavy or whipping cream

1 teaspoon vanilla extract

1 pinch salt

1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then carry on whisking until totally blended, when it comes to 1 minute more. Add the cream, vanilla, and salt and whisk to blend.

3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, regarding 1 to 3 hours, depending on your refrigerator.

4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

Makes 1 quart.

Most helpful client reviews

309 of 322 persons found the following review helpful.
Add an ice cream maker for a outstanding wedding present
By Marcy L. Thompson
This is a terrific book, and it solved my perpetual problem of what to give humans I recognise well sufficient to go to their wedding but not well sufficient to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it’s worth, I normally give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)

Anyway, with regards to the book and what makes it so great: Ben and Jerry tell you how to make their most general ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write without doubt or question with regards to how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how dissimilar they in truth were. (And this book taught me the mystery to great chocolate ice cream taste: a pinch of salt–really!)

If you are worried in regards to using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, splendid recipes, and sufficient discussion with regards to how to give rise to new flavours to give hope or courage to even the most reluctant recipe-inventor to go hog wild.

I wish there were a sequel.

119 of 129 humans found the following review helpful.
Good Tasting Recipes with Fresh Ingredients Fun to Make
By Jeffrey Harris
Who doesn’t like Ben and Jerry’s premium mercantile Ice-cream? The recipes in this book are for their intimate flavors and more. All ingredients are fresh and pure. There is a great deal of strange detail in the book. For example, who else bothers to mention that it takes a lot of fresh lemon juice to restore a tanginess to the all too sweet flavor of over-ripened bananas in banana ice-cream?

Unfortunately, Ben and Jerry are timid in regards to providing proficiencies for refining the texture of the homemade version. But then why will have to they recognise them? They make ice-cream with mercantile coolers. For refined proficiencies specific to homemade ice-cream, you will need to look elsewhere, like Liddle and Weir’s “Frozen Desserts”.

217 of 240 persons found the following review helpful.
Fun but flawed
By dnk
Like galore other people, I love Ben & Jerry’s ice cream. Unfortunately, the premium taste likewise comes with a premium price, so galore years ago my husband gifted me with this book.

It’s fun to read when it comes to how it all started out (two chubby little boys who liked eating more than gym- and who may blame them?) and how they fought off the evil Pilsbury Dough Boy to take a stand in the giant world of commercially delivered ice cream. But really, I’m here for the recipes. Sadly, they had a great deal of flaws.

While I realize this was written over ten years ago, I think it’s closely inexcusable that nowhere do the writers mention cooking the eggs before you use them. Even if you aren’t concerned with salmonella (and if you’re using egg yolks, you will have to be), the divergence amidst a raw and cooked egg base is immense- no matter how much chocolate you throw at it, raw eggs just aren’t going to be as delicious. Reams of dessert recipes later, I’ve figured out how to do it (beat the eggs and sugar, scald the milk, tardily add to egg mixture then cautiously cook over low heat until you have something resembling a custard sauce NOT scrambled eggs; chill, then add your cream- THEN use the ice cream maker). Was that so hard?

Also, while I be grateful for that they are ice cream manufacturers and not bakers, the recipes they give for their ice cream cakes are off as far as amounts given. For instance, for their brownie ice cream cake, they advise baking their Superfudge brownies in two six inch cake pans and then covering the confection with 1 quart of beaten whipping cream. Having made this recipe various times, I may say without any doubt that their proportions are all wrong- you’ll end up with sufficient left over batter for more than a few cupcakes and perhaps another layer. And having doubled this recipe and with great success frosted it with the whippings of two cups of cream, either they whipped their cream to butter or they miscalculated (and didn’t test) this recipe.

Still, once you have the technique down (Nigella Lawson’s books are good for that), the ingredients and amounts they list work finelooking well (again, if you’re not baking). I’ll never portion with this, but I wouldn’t give this to any individual just starting out on their homemade ice cream adventure.

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Homemade Ice Cream Recipe

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