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Ices: The Definitive Guide (Englisch) Taschenbuch – 31. Juli 1995

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Taschenbuch, 31. Juli 1995
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Synopsis

A collection of over 200 recipes from the familiar to the exotic including sorbets, gelatos, parfaits, spooms and ice-creams. Classic French, Italian and American ices are represented as well as those from Asia and the Middle East. The recipes cater for both adult and children's tastes. All are suitable for making with or without an ice-cream making machine. Every recipe is detailed and has been thoroughly tested. All measures are given in the US, imperial and metric.

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Format: Taschenbuch
I bought this book as part of my preparation to start making ice cream after a short trial many years ago. My first ice cream maker was a Philips, the one with the disk you put in the freezer, which made great ice cream but after many years without the time or the wish to make ice cream I wanted something else so while I did m research on the ice cream makers I bought three books, this one, SCOOP: The Little Handbook of Traditional Ice Cream Recipes and Ice Cream. All three are very different and all very useful, moreover there are hardly any repeated recipes so you can buy all three! In the meanwhile I was surprised to see that actually this book has a new, more complete edition. I didn't notice it because the name of one of the authors was Caroline Lidell in one and Caroline Weir in the other. Never mind, ice cream books don't really go out of fashion. The only thing is that the authors must have done a lot of research since they wrote this book! I tried the first recipe today in order to try out my new Krups Ice Cream maker (the type with two bowls you put in the freezer). It wasn't easy to choose what to make so in the end I went for something quite easy: Marmalade Ice Cream and what came out was among the best ice creams I have ever eaten (my husband thought the same!). I would say that this ice cream will go very well with a scoop of chocolate ice cream and a few orange parts! As the recipe asks for thick cut marmalade you find the bits of orange rind in the ice cream which is quite a nice touch.Lesen Sie weiter... ›
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HASH(0x99044d44) von 5 Sternen A real ice cream bible! 26. August 2012
Von Francisca - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I bought this book as part of my preparation to start making ice cream after a short trial many years ago. My first ice cream maker was a Philips, the one with the disk you put in the freezer, which made great ice cream but after many years without the time or the wish to make ice cream I wanted something else so while I did m research on the ice cream makers I bought three books, this one, Eis (sorry but this book doesn't seem to exist in English on Amazon.com) and Ice Cream. All three are very different and all very useful, moreover there are hardly any repeated recipes so you can buy all three! In the meanwhile I was surprised to see that actually this book has a new, more complete edition. I didn't notice it because the name of one of the authors was Caroline Lidell in one and Caroline Weir in the other. Never mind, ice cream books don't really go out of fashion. The only thing is that the authors must have done a lot of research since they wrote this book! I tried the first recipe today in order to try out my new Krups Ice Cream maker (the type with two bowls you put in the freezer). It wasn't easy to choose what to make so in the end I went for something quite easy: Marmalade Ice Cream and what came out was among the best ice creams I have ever eaten (my husband thought the same!). I would say that this ice cream will go very well with a scoop of chocolate ice cream and a few orange parts! As the recipe asks for thick cut marmalade you find the bits of orange rind in the ice cream which is quite a nice touch.

One thing I didn't like about this book is the tone the authors adopted which is rather the tone of a teacher talking earnestly to the students. That didn't quite go down well with me. They also seem quite full of the fact that they know a lot about ice cream and although this is true I find a bit of humility quite refreshing! Another thing is that I didn't find anywhere the explanation whether the quantities of fruit, for example, are measured after peeling and removing the stones of before or whether when they talk about the contents of a tin they mean net or not.

There aren't any photos in this book a fact which didn't bother me too much although it can be helpful to get ideas on how to dress an ice cream but the old drawings are quite nice. There is also a long chapter about the history of the ice cream which the authors mean is the correct one but is it? I have to say that I don't really care! I was only after the recipes.... If you only want to buy one book I would really recommend this one as there is also a lot of advice concerning ingredients, material and even the chemistry of ice cream which will allow you to set up your own recipes. The measurements come in metrical, American and imperial and there are a lot of recipes of ice creams, sorbets, frozen yogurt, bombs, granitas, etc as well as accompaniments. Although I will have to look for a few ingredients in Britain most of the ingredients are straight forward!

UPDATE: For me some of the recipes contain too much sugar so I try the ice cream recipes cutting back on the sugar. More difficult for the sorbets and granitas. Maybe someone who has the updated version of this book could tell me whether they have changed that in the new book? My favorite recipes so far were the Marmalade Ice Cream and the Plum Blush Ice Cream (I didn't have the Blush Wine which is probably not easy to find in France but I used a local rose wine and the result was incredibly good!). I will probably try out the Plum recipe with other fruits and I am going to try other types of marmalade with the Marmalade recipe. I didn't like the Fresh Muscat Grape and Muscat Wine Sorbet. The wine is rather sweet, the grapes are sweet as well so is the syrup. The result was an overly sweet sorbet. I left a bit of the grape peels whole in order to give a bit of texture but that wasn't a good idea because you end up chewing on peels after the sorbet has melted in your mouth. The egg white somehow didn't mix into the sorbet mixture. Maybe I should have stopped the machine and mixed it by hand, I don't know!

Here are some of the best recipes I tried out so far:

* Chocolate and Fresh Mint Ice Cream 74
* Chocolate Fudge Ice cream 165
* Everyday Chocolate Ice Cream 71
* Fresh Fig and Fig Leaf Ice Cream 91
* Fresh Mint Ice Cream 117
* Marmalade Ice Cream 115
* Orange Ice Cream 121
* Orange Ice Cream with fresh Dates 122
* Plum Blush Ice Cream 132
* Almond Wafer Biscuits 160
* Banana and Fudge Ripple Ice Cream 60
* Banana Ice Cream 59
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