Ice Cream & Frozen Yogurt Revised

by Gar Hoffman and Mable Hoffman

Book Overview

Why make ice cream and frozen yogurt at home when supermarket freezer cases are full of it? This cookbook offers more than 220 delicious reasons to whip up all-natural, high quality frozen confections... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1555612474
• ISBN13: 9781555612474
• Release Date: May 2000
• Publisher: Running Press Book Publishers
• Length: 240 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.7" x 7.3" x 9.0"

Customer Reviews

Lots of ice cream

This book contains a vast and varied collection of ice cream recipes. It begins with a brief introduction into the science of ice cream making, covering terms, ingredients, and types of ice cream makers. Next comes loads of recipes, roughly organized into chapters as follows: vanillas, chocolates, berries, citrus, orchard fruits, tropical fruits, melons, vegetables, and nuts and candies. Also included are recipes and instructions for frozen pies, cakes, and soda fountain creations. Each chapter includes numerous possibilities, from full cream, to frozen yogurt, to no-fat sorbet options. Just to make sure the ice cream hobby doesn't add too many inches to your waistline, following each recipe is a nutritional chart, showing calories, carbohydrate, fat, and cholesterol content per serving (yes, sometimes it can be a bummer, but better warned than sorry). I like the variety of recipes in the book because if you don't have the ingredients to make ice cream one way, you can probably find an alternative using just the stuff you have on hand. Also, if fat or cholesterol is a concern for members of your family, the nutritional charts can help you select recipes that everyone can eat (or help you avoid no-nos). I found myself a little frustrated, however, with the small differences in ingredients and methods from recipe to recipe. I soon found myself taking notes and trying to abstract from the lot a short list of general recipes to work from so that I could free myself from having to slavishly follow each individual recipe. In doing so, I noted that most of the recipes contained here seem to follow one of 3 general approaches (compare to the Ben & Jerry's ice cream book, in which they also use 3 basic recipes, but these 3 basic recipes are laid out for readers explicitly in the beginning of the book). Most of the recipes in the book call for eggs; fortunately, the Hoffmans provide instructions for cooking the eggs to ensure that they will not introduce salmonella into the ice cream.

Best So Far...

I made a special trip to a local bookstore to check this one out in person. Of all the books that are available, this one was my favorite because of two things: the recipes and nutritional information. On a scale of 1-10 (10 being impossible/ridiculous), the ease of recipes probably ranged between 7-9, which means that they are mostly do-able and not too difficult. What won me over was the fact that the revised version of this book (published either in 2003 or 2004, even though it's out on the shelves already) has the added bonus of including nutritional count of EACH recipe, so you'll know the amount of fat/calories/carbohyrdates/sugar, etc. per serving of ice cream by the recipe (unless you substitute ingredients, then you're on your own). This was such an unexpected treat! Also, I noticed that some of the recipes that included eggs had suggested heating the egg briefly (sorry, I don't recall the exact details), but this beats worrying about raw eggs that could lead to Salmonella. Finally, besides the many great recipes, the book includes some great, glossy, yummy-looking pictures (including the cover picture that's also found inside with the recipe), PLUS the author keeps in mind that some people will actually use this book for an ice-cream making machine...so she gives directions accordingly! I'm giving this to a friend for a Christmas present, along with the Cuisinart 1.5 quart Ice Cream Maker, and I wanted to make sure the recipe book would meet three needs: include easy recipes that can be used in an ice cream maker (yep), count nutritional information (yep), and be simple (yes, mostly--have to hunt for some of the ingredients, possibly). Plus, we're both health-conscious and on a low-car eating plan, so we'll substitute Splenda (sub. sugar) in the mixes, which seems easy. I was torn between buying this book, "Ben & Jerry's Homemade Ice Cream Book" (also good, but diffuicult on a low-carb diet), and "The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks & More"...but the latter had no nutritional information and only seemed to add one or two things to set recipes and call them "new" recipes, which felt like a rip-off--considering the promised "500 recipes" title. SO, I do recommend this book, as I believe it meets many needs beyond satisfying the taste buds. I can't wait until we try out all the recipes!

A "must" for ice cream lovers and frozen yogurt fans!

In Ice Cream & Frozen Yogurt, Mable and Gar Hoffman draw upon their years of experience to craft a superb compendium of more than homemade ice cream and frozen yogurt recipes. These recipes range from rich ice creams, frozen yogurts, and sherbets, to sorbets, sauces, and frozen desserts that can be made at home with any ice-cream maker, or just by using the kitchen freezer. From Heavenly Chocolate Sherbet, Lemon Cheesecake Ice Cream, and Apricot-Honey Frozen Yogurt, to Mango Sorbet, Green Chowder Frappe, and Pineapple Pops, Ice Cream & Frozen Yogurt will quickly prove to be a family favorite addition to any kitchen cookbook collection!

A mighty tasty book!

A very helpful and informative book, especially for newcomers to ice cream making. Lots of photos. Covers various techniques for freezing ice cream, explains the 'how & why' of various ingredients, and includes a ton of recipes from basics like strawberry and vanilla to exotics such as Italian green pepper frappe. My familiy has yet to try one of their recipes that we did not like.