Gail Damerow

Ice Cream! The Whole Scoop

Glenbridge, 1991, ISBN 0-944435-09-2

Summary:

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.

Critique:

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.