Robert T. Marshall and W. S. Arbuckle
Chapman and Hall, 1996, ISBN 0-412-99491-7
This is the successor to the book that Ben&Jerry started from.
This is an ice cream textbook. The book concentrates on the
science of making ice cream, discussing the ingredients,
the composition, mixes, the freezing process, and refrigeration.
This book also has a short chapter on the retail business.
If you want to understand the process that creates ice cream,
this is the book. It includes black-and-white photographs
of microscope images, showing ice crystals and fat globals
among other things. However, it is pretty dry reading.