Ben & Jerry's Homemade Ice Cream & Dessert Book

by Ben Cohen, Jerry Greenfield, Nancy Stevens

Overview

Chunky Monkey, New York Super Fudge Chunk, Cherry Garcia, and more. . . Yes, you can make Ben & Jerry's ice cream at home!

In this classic ice cream cookbook, Ben and Jerry share all the recipes and techniques that have made them nationwide heroes. Specially adapted to make at home with any ice cream maker, here are 90 recipes, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions.All you have to do is remember Ben & Jerry's two rules of ice-cream making:

RULE #1: You don't have to be a pro to make incredibly delicious ice cream.

RULE #2: There's no such thing as an unredeemingly bad batch of homemade ice cream.

In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. Dig in!

Product Details

ISBN-13:	9780894803123
Publisher:	Workman Publishing Company, Inc.
Publication date:	01/05/1987
Pages:	128
Sales rank:	134,205
Product dimensions:	7.00(w) x 7.75(h) x 0.44(d)

About the Author

Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously 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.

Read an Excerpt

Ben's Chocolate

Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 large 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 continue whisking until completely blended, about 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, about 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.

Table of Contents

Our Story by Ben

Ice Cream Theory by Jerry

Recipes

Sweet Cream Bases

11 Greatest Hits

Chocolate Ice Creams

Fruit Flavors

Downtown Specials

Cookies and Candies

Sorbets

The Bakery

Sundaes and Concoctions

Sauces

Drinks

Index