Customer Reviews
Comprehensive text with lots of variety - By: Sleepless, 28 Jul 2007 
This is a great book. Many recipes are givenin the more traditional Italian "gelato" technique (made with a cooked egg custard) &in an egg-free version. Almost all recipes have several suggested variations, so there's no excuse not to ring the changes. Unfortunately, Weinstein doesn't spent much ink explaining the theory & techniques of icecream making, nor are there any inspirational pictures inside the book. This would make a great guide for anyone who's understood how their icecream machine works & needs a wide selection of recipes to call on.
YUMMO! - By: T. Daly, 17 Jun 2007 I love this book, its got some amazing recipes. My only issue is that some of the recipes like the hazelnut, are more like semi-sorbet consistency rather than a more Italian style i.e. smooth & creamy. Some of them are are divine & even though a lot of the ingredients are American, if you livein London, there are shops to find the ingredients or web searches reveal suitable alternatives so as yet Ive not been unable to make a recipe. Best one has to be the cheesecake recipe with lemon curd & poppy seeds. Id say only put a 1/4 cup of curdin & allow it to blendin :-P
Easy to follow and well set out - By: Janie Comber, 14 Jun 2007 I like this book a lot; OK, you need to know what the American terms mean, but within five minutes on the Internet I found a site that gave all the information required, which I have put on a large Post-It inside the front cover.
There is no cluttering up of the pages with pretty, but ultimately useless, photos, the ingredients are listed clearlyin their own little panel so that you can ensure you have everything - no getting partway through & finding you're missing something vital - & there are variations suggested. Indeed, the author even suggests you pencilin your own ideasin the margins!
I think we may well be having lots of ice cream this summer.....
Great but not intended for the UK - By: , 31 Mar 2006 The reciepies are superb, the ice-cream delcious but my main bug bear is this is a book for the US market.
All the measurements arein cups (how big is a cup? Does a cup's weight change depending on what's being measured) or are for things that I've never heard of (what is half & half? or heavy cream? or all purpose flour?). So I've had to do a lot of searching on the internet to explain what some of the items are.
Buy the book, but be prepared to spend some time researching what the reciepe actually means.
Delicious! - By: Matiqua, 20 Jul 2003 
This book is magical! I tried several recipes & all were so tasty & different. The pine nut ice cream is wonderful. I tried the cannoli recipe & it got excellent reviews. All the recipes you need to set up an "ice cream feast". The granita recipes are a bit on the sweet side for my taste, but you can always add less sugar.
Really worth having, my family keeps asking for new experiments.
I am really so happy I bought this book! There are no pictures, but they are not so important for ice cream, I think.
Anyways, buy this book, if you like ice cream, you won't regret it.
