Storey Basics line of books take one subject and make it easy to do/make/perform. I’ve found the entire series to be excellent – each provides a good mix of useful information and lack of fluff.
In this book, author Weston goes over the basics of the two types of ice cream: French (which uses eggs) and American/Philadelphia (which has a stronger dairy flavor). The first part of the book covers how ice cream is made, cooking the ice cream base, choosing an ice cream maker, and then basics such as churning, storing, and scooping your homemade ice cream. For those that don’t have or want to use an ice cream maker, instructions on creating ice cream without one are included as well (dealing mostly with hand stirring).
The ice cream recipes are smartly laid out, with a bold title, italicized introduction/tips, ingredients in a separate font, and then directions in step by step small block paragraph form. The layout of the book makes it very easy to follow the recipes on e-device or physical copy.
The recipes are broken down as follows: vanilla, chocolate, coffee; fruit and nuts; sugar and spice; gourmet; holiday. There is also a full section devoted to non churn ice cream recipes. All recipes are indexed in the front for easy reference.
There are a variety of types in here: dark choclate chocolate chip, mocha almond chip, buttermilk, fresh strawberry, creamy lemon curd, pistachio, cinnamon spice, peppermint chocolate chip, fresh ginger, eggnog, cheesecake, and many no churn varieties. The selection is excellent.
I found the book to be very easy to follow and the recipes fantastic. The difference between store bought and homemade is huge, especially since I can tweak the flavor ingredients to my own personal taste.
As with nearly all Storey Basic titles, the are no photographs, just illustrations of materials or techniques. It keeps the books clean and simple to use.
Reviewed from an ecopy provided by the publisher.