Ben Cohen (1) (1951–)

Good, basic book for beginner ice-cream cooks. It has 3 very easy base recipes followed with tons of great concoctions. For the most part, the recipes are mostly add-ins to the bases, so it's nothing the average bear couldn't figure out. However, they are given in the correct proportion to create some pretty fabulous flavor concoctions without ending up with a mass of sweet goo that won't set up. i.e. too much liquor or even cookie chunks at the wrong time can cause disaster.

I have no doubt show more these aren't the REAL B&J recipes - for one, there's uncooked eggs in all of them, two, why would B&J give away all their secrets? But, so far, I've made two recipes from the book and they've both been great. Coconut with toasted almonds first, and then banana. Also planning on the coffee and about six others... They're so easy to make! (And no, the uncooked eggs don't scare me a bit - salmonella from eggs is really quite rare in the US.)

I also have to mention if you've ever had the "crystally" texture form in your ice cream after it cures in your freezer - these recipes don't seem to have the problem. (I imagine it's probably the uncooked eggs emulsifying the cream and keeping it from forming the crystals - but I'm just guessing.) The ice cream I've gotten out of the recipe is similar to a high-end brand in the grocery. Creamy, smooth, sweet, and cold.

As for alterations, using base #1, I have cut back on the sugar to 1/2 cup from the recommended 3/4 cup and I've also added 1/4 teaspoon of salt to the mix (thanks Alton Brown). These changes make the flavors really pop and not be so overwhelmed with unnecessary sweet.

So, if you just bought an ice cream maker and are looking to start with easy recipes that still taste great, then this is a fantastic book. If you're a seasoned ice-cream maker, you'll probably want to skip it. show less

This has some great ice cream recipes! There is also a lot of good explanation and a clear understanding that not all recipes are created equal. Some recipes work well in small batches and should be eaten immediately, some work well in large batches and can be stored without losing flavor. There are a couple in here that are regulars on my summer table.

This is the best ice cream book I've ever seen. Gives you all the basics you need to then create your own stuff. Sublime.

The perfect recipes for nature's perfect food.

I no longer need to consult the book for the basic recipes, but I thumb through it periodically for inspiration.

My wife, against her better judgement, got me an ice cream maker some years ago, and we've been making our own since then. I tried a lot of different recipes before I found this book, which I have since given as a gift to several happy recipients. As a former Haagen-Dazs scooper (Hi, Emie and Charles and Brin and everyone!), I can with show more enthusiasm say, Best. Ice cream. Ever. show less