Ben & Jerry's Homemade Ice Cream & Dessert Book

For some unknown reason I decided to purchase an ice cream machine last year and was looking for a simple recipe book. Since I love Ben & Jerry's ice cream this one caught my eye, but I really never expected it to be as good as it is. The recipes are incredibly simple and what I love most about them is that they use the whole egg so no separating eggs and wasting them nonsense, and use american cup measurements so all you need is a set of cups like this one Nigella Lawson Living Kitchen Melamine Measuring Cups Set of 4 Black an ice cream maker like this one Cuisinart ICE30 ice cream maker (both of which I also highly recommend) and the simple ingredients and you're away. The resulting ice creams are absolutely delicious and I'd agree with other reviewers here taste even better freshly made and whilst some of their more recent recipes are not included as the book was written before they came out, given the basic recipes as a base means you can easily add the required ingredients and make your favourite flavours - I made Chunky Monkey for example by simply making the banana recipe and then adding the chocolate chunks and walnuts. The pecan ice cream is my favourite having tried almost every recipe in the book and is incredibly simple to make but all are absolutely delicious and unbelievably simple to make. Also included are sundae recipes, recipes for sauces like fudge and chocolate and also sorbets, even the recipes for the chocolate brownies and cookie dough to add into your ice cream or bake as a treat are included. I've always loved Ben & Jerry's because of their great ethics and generosity as well as their great ice cream, and the fact that they are so generous in passing on their recipes in this book and giving you all the info you need to recreate your favourite ice cream at home just makes me love them more. This book is the closest thing to having Ben & Jerry themselves in your kitchen and I would highly recommend it to anyone.

This book is a must-have bible for ice cream aficionados. It walks you through the history of Ben and Jerry's and, FAR more importantly, the following ice-cream making concepts: (1) Ice cream bases (supremely important for when you want to create your own extravagant concoctions) (2) Types of sweeteners and how they affect consistency (3) Egg use and the lack thereof (4) Overrun (% of air whipped into the ice cream) (5) The formation of ice crystals (6) The use of Flavourings, Salt, Liqueur, Fruits and Cookies & Candies - when and how to add them, and how they'll affect the final product All their greatest hit recipes are in this book, from French Vanilla to Butter Pecan to Cherry Garcia to... well, I could go on for a while! There's also a selection of recipes for Sorbets, Sauces, Sundaes as well as non-icecream stuff like Cookies, other baked desserts like Brownies, and a section on Drinks. This is a thorough and extremely delectable compilation. --- Notes: (1) All the ice cream recipes in this book yield 1 quart of end-product (~950ml, 2 pints, ~4 cups). Adjust accordingly! (2) Every single ice-cream recipe requires the use of an ice cream machine, so if you're planning to use rock-salt and a baggie, you'll probably have to modify their procedure a fair bit. (3) All measurements are US-style (cups, ounces, tsp/tbsp) (4) Some ingredients may not be easily available where you are. Just replace them and experiment!

This fun book lets you into the world of Ben and Jerry's famous ice cream. Bright and colourful with easy to follow instructions - this is a great book for a novice ice cream maker. With a short history of Ben and Jerry's road to success, useful hints and little stories to accompany some of the recipies, you wont be dissapointed. Includes base mixes, popular ice cream recipies, sorbets and sauces, as well as ideas for ice cream cakes and sundaes. Don't let the American measures/ingredients put you off, a quick Google quickly reveals the British equivalent - so easily transferable. I will also be substituting the cows milk for soya at some point as I feel all these recipies can be easily dairy free with a little tweeking.

This is a fabulous little book which is jam packed with so many enticing recipes I honestly don't know where to start!! I love the way the book is presented - it's an interesting story (real account of their personal journey) written in an enjoyable and accessible way. In addition the brilliant drawings that make the book so visual draw you in to read more. When I purchased this book I was just expecting a recipe book to help me with ideas for my new ice cream maker. I was so pleasantly surprised to find that the book does have a real story written in an informative and engaging way. It's definitely an enjoyable read. I have never read a book like this before! The illustrations are humorous and this makes the book different to other recipe books. There is also a good choice in recipes including ice creams (the three different main bases are very informative) along with all the choices of ice creams and ways to develop your own is brilliant. Moreover I particularly like the way the book has different chapters including sorbets and desserts. I would definitely recommend this book with 6/5 stars! I would also recommend this book as a gift - ideal for a secret santa gift, Mother's Day present or a general treat.

I bought this book to go with my ice cream maker. I have read quite a lot of the reviews mainly looking for definative answer to wether the book actually means using raw eggs. Most ice cream is made using custard, and they do provide the ingredients for what would make a good custard as their most popular ice cream base. However it just says mix it all up. No problem. Makes it easier. But on the next page, the book gives another base and says, that this one requires no cooking? So are we expected to make the custard or leave it raw? To me it would seem that they intended to say heat it up as without this, the sugar would not dissolve and the ice cream would be gritty. I tried both ways, and they are both good. The custard version (using just egg yolks instead of whole eggs) was more silky and dense, which I thought was the best. So in short. Good book for the history of Ben and Jerrys, but not good for the unclear instructions.

When I was searching for ice cream recipe books this was top of my list of books to buy. Now that I have had it and used it for approximately a year it has become my ice cream bible. The book has numerous ice cream recipes (as you would expect) split into sections from sweet cream bases, chocolate ice creams, fruit flavours and downtown specials. There are also sections with sorbet recipes, ice cream sauces, ice cream sundaes and also for baked goods that you might serve with ice creams such as brownies. I have tried most of the ice cream recipes in this book, including all of the chocolate varieties - well in the interests of research it had to be done! Each and every recipe makes amazing ice cream - although the peach one, raspberry one and Ben's chocolate recipe are my top three favourites. I've tried a few of the sorbets and they are divine and a healthier alternative to ice cream. The ice cream sauce recipes towards the end of the book are also lovely. I'm afraid I haven't any of the baked goods such as brownies or cakes so I can't comment on how they turn out but even if you only buy this book for the ice cream recipes you will have had your money's worth. Measurements in the book are in cups so you will need a set of cups. Also, some of the ingredients are labelled for the American market i.e. heavy cream, but you will recognise the majority of ingredients required. The recipes are easy to follow and can be made either using an ice cream machine or by hand with regular whisking from the freezer. The illustrations in the book are bright and cheerful and fit in with the theme of the book. My only teeny negative would be that it would be nice to see pictures of the finished ice cream by at least some of the recipes. If you only buy one ice cream recipe book then this one should be one of your top contenders.

Once again spring is here, and my ice-cream maker returns to it's rightful home in my freezer. There is a reason that Ben and Jerry's is so widely loved - good quality ingredients and great texture, so to be able to make it yourself, for a much more sensible price, and amending recipes (and making up your own), has to be a really good thing. If like me you are fed up with nearly every tub in the shop being chocolate based, then being able to make up your own flavour combinations is perfect (and of course you can moderate the sugar and content too). This book is full of the B&J story and makes what is a book of really good ice-cream recipes, much more enjoyable. There are no pictures (apart from cartoony line drawings), but as we all know what ice-cream looks like, it's no big deal. What counts is content, but just bear in mind that this is an American book, so all the measures are in cups, and there are plenty of references to Hershey Bars etc. It's no big deal (just buy yourself a set of cup measures when you order this) as the main thrust of this book is knowing about ratio, quality of ingredient, and above all adapting things to just how you like it. It's easy to follow, there is nothing too complicated, and every recipe I've tried so far works really well. Yum! The only bad thing... your diet may suffer!

I can't believe some of the negative comments here about it being for American tastes and American ingredients! First of all it is so easy to buy some American measuring spoons and cups ( all the big supermarkets sell them cheaply). Next the book gives lots of ideas for using your imagination with ingredients.There are so many sweets and biscuits to use from the U.K. and I have tried many! I began with the basic chocolate and vanilla recipes. My kids went mad with delight and everyone says it is better than the store bought Ben and Jerry's. It is also less than half the price to make. Yesterday I made maple and walnut,last week cookie dough. I have use chopped up Thorntons chocolates , M&S biscuits chopped up fudge and brownies and creme de menthe. If you aren't sure what an English equivalent to an American ingredient is then Google it!If I don't have enough double cream I substitute milk. It doesn't seem to matter. I am not a perfect cook but have never had a failure.I also recommend the Cuisinart ice cream maker.In conclusion I think this book is fanatastic and simple to use..I don't have a problem with the layout either. If you know what Ben and Jerry's is about ( read the front) you will know that it is all an unusually caring company that has an amazing ethos. My only negative is that my husband is always coming home with double cream and asking me to make more. It's going to make us fat if we aren't careful. Buy this book and use your imagination!

Je pensais vraiment que ce livre n'avait d'attirant que la marque Ben & Jerry's mais j'avais absolument tort, Il est EXTRA! J'ai déjà composé qqs glaces et elles sont aussi bonnes en sortant de la turbine qu'après congélation (si on sort la glace 10mn avant consommation). Et ça en soi, c'est déjà une révolution😍 De plus, le livre est tellement bien fait qu'on peut se lancer soi-même dans la création de glaces. Je recommande à 100% ce livre de recettes Ben & Jerry's.

I recently went out and purchased myself a flashy ice cream maker, one of those ones that you don't need to freeze the bowl for, and to justify my purchase, I set out to find the best recipes. I fell down a rabbit hole and purchased 6 ice cream books - I know I went overboard, but I'm so glad I did. I've tried the book with cream cheese instead of egg, and although I love the idea of it, I couldn't get past the cream cheese taste in my strawberry ice cream. I don't mind a strawberry cheesecake ice cream, but I don't want all my ice creams to taste like cheesecake. Then I went and tried a couple of other recipes which seems to be quite standard from another couple of books which called for cooking the custard. Yes, that worked, it took a really long time (especially when you add all the cooling times) and I did need another set of arms to do it right. In the end though, I found the finished product a little too hard and dense when frozen. Along comes Ben and Jerry's book. I wasn't too sure about using raw eggs, so just to be sure, I pasturized my eggs. I did all the eggs in my fridge as aparently it doesn't affect how you use them and now I'm set to make many more batches of ice cream without having to worry. My husbands first request when I got the new machine was banana ice cream - unfortunately I didn't have ripe enough banana's at the time so I couldn't do that straight up, but by the time I got to B&J's they were ready to go. I made this recipe in my thermomix in just 10 minutes! So simple! I made the base first with the whisk in and since everything was still so cold, it went straight into my machine to churn. Once that was in, simply took out the whisk attachment from the thermomix, ad the bananas and other ingredient, wizzed it up and then it was ready to be added to the final 2 minutes of churning. That was it! Soooo simple! After the churn, popped it in the freezer to harden up some more. Today is 48 hours since it's been in the freezer and OMG, it's sooo yummy! I didn't have to take it out of the freezer to soften, it was great to go straight away! I am in love with this process and I won't be looking back. I'll be trying all the amazing looking recipes. Thanks so much B&J!!

I love B&J icecream and it's wonderful that their recipes are accessible here. In bits and pieces you also learn a bit about both Ben and Jerry and the history of how they grew their ethical business. I do have an icecream maker and make icecream semi-regularly but some of the ingredients for the recipes in this book can be a little hard to find in India, so I don't reach for it very often.

Have been looking for a good boo on ice cream recipies. This book was more than I evpected!

Pour ceux qui l'ignoreraient encore, Ben & Jerry's est une marque de glaces américaine créée en 1978 par deux amis prénommés Ben et Jerry. Ce livre retrace leur histoire et fait partager leurs recettes à leurs lecteurs. Il est divisé en trois grandes parties : 1- Our Story : L'histoire de l'entreprise Ben & Jerry's depuis leur première petite boutique de glaces, très agréable à lire. Evidemment, l'histoire s'arrête avant que les deux compères ne revendent leur entreprise à la multinationale Unilever. 2- Ice Cream Theory : Quelques explications sur la composition des glaces, leur texture, et des trucs et astuces pour toujours les réussie. 3- Recipes : La plus grosse partie. Elle commence par les recettes basiques de crème glacée, puis présente les parfums de Ben & Jerry's qui ont eu le plus de succès. Ensuite viennent les recettes de glace au chocolat, aux fruits, et celles qui ont trouvé leur origine dans leur petit magasin. Viennent ensuite les glaces aux bonbons, gâteaux, cookies et barres chocolatées, les sorbets, des recettes de gâteaux (Ben et Jerry n'allaient pas vous laisser faire une glace au brownie sans vous donner leur recette de brownie!), les sundaes, les sauces à verser sur les glaces et les boissons. OUF! Quelques ingrédients, notamment dans les confiseries, ne se trouvent pas en France mais il est facile d'imaginer par quoi les remplacer. Il n'y a pas de photos (une photo d'une boule de glace n'ajoute pas grand-chose à une recette déjà somptueuse), mais de jolies illustrations dans des couleurs pastel. Le livre est écrit dans un style familier très agréable et encourage le lecteur à tenter ses propres recettes. Il est très complet, je ne pense pas avoir besoin d'en acheter un autre avant très longtemps.