Diana Collier and Nancy Goff
Crowell, 1976, ISBN 0-690-01097-4, 280 pages
This book begins with an introduction that repeats the
standard ice cream myths (Marco Polo, Catherine de Medicis, etc.),
followed by several sections on the ice cream freezer, the
freezing process, equipment, ingredients. Most of the book
is full of recipes, with chapters on Ice Cream; Parfaits, etc.;
Sherbets; Ices; Popsicles; Toppings; American Parfait (alternating
layers of ice cream and sauces/syrups); Ice Cream Pies and Cakes;
Sundaes; and a few others.
Lot's of recipes in this book, but I haven't had a chance to
look at them. Also, the recipes are designed to be made
without an ice cream maker, although they should easily
translate into ice cream maker recipes.