Sue Spitler,

Wild About Ice Cream,

Barron's, 1985, ISBN 0-8120-2916-X, 100 pages


This book begins with a short introduction and discussion of equipment and ingredients. Most of the book is devoted to recipes, with chapters on Ice Creams, Sherbets and Frozen Yogurt, Ices Sorbets and Granites, Sauces, and Ice Cream Concoctions.


A small book with a limited number of recipes. It does have Chocolate Truffle Ice Cream, however.