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.