Ice Cream! The Whole Scoop
Glenbridge, 1991, ISBN 0-944435-09-2
A very comprehensive book on making ice cream. The book is divided
into three sections. The first section is a recipe section. There
actually aren't a large number of different flavors here. However,
there are many variations on each flavor (eg, ice creams,
sherberts, sorbets, frozen yogurts, soy ice cream, etc).
The second section discusses how to make your ice cream good. A
large part of this section is a discussion of the ingredients and
how you can (and major manufacturers do) cheat on the ingredients
and why you might want to do so.
The third section discusses embellishing your ice cream. It
discusses things such as ice cream scoops, edible cups,
Sundaes, and other ice cream dishes.
The book ends with three appendices and an extensive glossary.
The first appendix is titled "Mix-Ins", but it really is a large
collection of recipes. And the third appendix discusses supplies,
giving a long list of home ice cream makers (although
it doesn't list the Krupps model that I like) and suppliers
of various things.
A very comprehensive book for homemade ice cream. An excellent
book for the serious amatuer ice cream maker.
Curiously, the recipe section of the book is really just there to
illustrate how to make ice cream, etc. But this section has a
rather small selection of recipes. I have found the huge list
of recipes in an appendix in the back of this book more useful.