Robert O. Soman,

The Natural Foods Ice Cream Book,

Pyramid Books, 1975, ISBN 0-515-03575-0

Summary:

This book has short sections on ingredients, etc., but it's mostly filled with ice cream recipes.

Critique:

This book has a reasonable number of recipes. It claims to try to use "natural" ingredients. "Natural", of course, is a relative term, and in the mid-seventies, the recipes in this book may indeed have been significantly more natural than those used elsewhere. Compared to other ice cream books published today, however, this primarily means that it uses honey instead of sugar as a sweetener (although I did spot one recipe that used "raw sugar", which is only a step or two short of the "refined sugar" that is usually used).

Most of the recipes look fine, with the exception of a few that use gelatin.