Rose's Ice Cream Bliss Kindle Edition

I just bought a new Cuisinart ICE 100 and I have been buying books and trying recipes for ice cream and gelato. When I saw that Rose's Ice Cream Bliss was coming out, I ordered a copy. I wanted to love her book, because I have a couple of her cookbooks that I do love. I can't give her book a five star because I do not believe it deserves 5 stars. First I read the book before I attempted to try any of her recipes. Next I ordered her silicone spatula, glucose, and even Cremodan 30 (which cost 40 dollars) so I would be ready to make the ice cream. Let me tell you what happened in the first few tries. True Coconut Ice Cream was not sweet at all, had a great taste, but not sweet. Maybe it was because I should have bought sweetened cream of coconut, but I think if that was the case, then it should have said, "sweetened". The Sublime Banana Ice Cream was delicious, but it took several days for 3 1/2 cups. It was the best and I am making it again today, but I will be making 2 batches. That recipe was worth the cost of the book. I made raspberry, Thorn Berry Ice Cream, this time I used the Cremodan 30 in the base, only 2.5 grams, but it changed the texture of the ice cream, and I did cook the base to over 180. This was to prevent iciness and to hold it longer than 3 days. I have not had any iciness, even with the recipes from other books. With only 3 1/2 cups it is not going to last 3 days in the freezer. I don't think she should have even mentioned the commercial stabilizer, I am disappointed that only one of my 3 tries came out perfect. It is a beautiful book and I would buy it again for the banana recipe, but know there are cookbooks that also have excellent recipes that don't take 3 days to make.

As I'm reading the forward, I'm thinking "Yes, this sounds like Rose. Yes. Yes. This sounds like Rose." As I get to the end of the forward, I have to remind myself we've never met. From the picture of the photography team to the My Ice Cream section (That's as far as I've read.), Rose's kindness and generosity of spirit shine through.Rose's knowledge and thoroughness is a trademark of her cookbooks. This one is no different. Reading the My Ice Cream section I've learned more about ice cream than I've ever known - and I inherited ice cream making should from my parents and grandparents. I've been looking forward to this book since she first mentioned she was writing it. I knew it would be worth waiting for. And most definitely, it was.I can't wait to try some of the recipes!!! In the meantime, it's reading, learning, and mouth-watering anticipation bliss!!I would recommend any cookbook by Rose Levy Berenbaum, but as an ice cream lover, this book is my immediate favorite.

Wonderful cookbook with very explicit instructions. We made the blackberry ice cream with berries we picked and it was excellent.

I've been making ice cream for years. I recently thought maybe I should up my game, and bought a couple new books. Some of my finest creations (cakes, pies, breads, you name it) have come from Rose Levy Berenbaum recipes, so I thought this book would be worth buying.Are Rose's recipes fussy? Yes. Are they worth the effort? Yes. Oh, yes. In roughly 30 years of using her recipes (I believe I have every one of her books, and they have been well-used), I have yet to have one fail. So... fussy or not, I prepared to give her ice cream a shot.I thought reducing corn syrup to make a glucose substitute was a little too fussy for me, so I did buy glucose. I didn't buy any specialty stabilizers. One other thing I bought, since I was getting tired of having to find a use for zillions of leftover egg whites, was pasteurized egg yolk powder from Modernist Pantry (available on Amazon). I used that and reconstituted it according to the package directions, then used it as I would use regular egg yolks.I've got to tell you, the vanilla ice cream recipe makes the smoothest vanilla ice cream I've ever tasted. (One more note - I did not use vanilla beans. They're just too expensive these days. I used a good vanilla extract, and I'm happy with that.) I plan to serve it with pumpkin pie at Thanksgiving; I don't expect there will be any leftovers there.Rose's instructions, as always, are unbeatable, so don't be put off by the length. She gives you every detail; if you follow her instructions, you will succeed.

As an ice cream hobbyist, I have several recipe books that I use for ideas, and this one has some good ones. If this is the only ice cream book you might buy, however, be aware that these recipes are extremely heavy — the heaviest ice cream I know how to make.The cream-to-milk ratio is very high, and each batch uses 6 to 9 egg yolks. By contrast, my personal base recipe is about 50/50 milk and cream, with 3 egg yolks, and a base like the one in the Salt & Straw cookbook (or the Philadelphia-style base in “Hello My Name is Ice Cream”) has no eggs. It’s just a matter of how you prefer your ice cream to taste. If you like an extremely rich and creamy version, this book is for you!Also, someone complained about the cost of Cremodan 30 in another review (it’s only available in commercial quantities), but xanthan gum (which is cheap and readily available) is fine for home use.

I wondered if I really needed another ice cream book but, now that I've got this in my hands, I absolutely do! So many enticing recipes, and lots of go-withs to enhance what comes out of your freezer.

Requires lots of artificial ingredients . I wanted basic home churned recipes with directions for flavor and added ingredients. This is a completely different recipe for each flavor. Not a handy cookbook I’ll never use it

I was pretty sure I would like this book as I've been making the ice cream recipes from Rose's 'Pie and Pastry Bible' for years, and the ice creams are fabulous. However, Rose has raised the standard even further with this book and added many new and novel flavours.In the UK our double cream contains 48% butter fat (as opposed to 38% in the US) so by making the recipes in this country you are in for an even more delectable ice cream. I think it's imperative to use the glucose, which is easily available on-line, as the ice cream is then scoopable straight from the freezer. It's also wise to invest in a good ice cream machine and get the best vanilla pods one can afford. I went all out and bought some Tahitian ones even though I already had the Madagascan variety. Another indispensable item is an instant-read thermometer.Now that all cream is pasteurized, Rose has adapted her method so that it's no longer necessary to temper the egg yolks with hot cream. For the vanilla ice cream, the whole process from mise en place to putting the bowl of custard in the fridge takes no longer than 40 minutes. The churning takes place the following day. I have made the vanilla (4 times), prune and Armagnac, dulce de leche, chocolate, mango, and rhubarb in the last 2-3 weeks and every one is totally different and delicious. I think the rhubarb is my personal favourite so far - I got the rhubarb from my neighbour's garden. I also bought some tins of Alphonso mango pulp (again easily available on-line) and the mango ice cream is a close second. I love the chocolate but will try with slightly stronger chocolate next time as I think it lacked a bit of oomph. The vanilla is second to none and can be dressed up or dressed down. The very first day I made it I made a banana split using the Chocolate Fudge Sauce from the 'Pie and Pastry Bible' - wow, what a treat. I tried the fudge sauce recipe in this book too (supplied by a friend of Rose's) but it was too sweet - I think Rose should just stick to her own recipes as they are the best.I'm now going to get rid of all my other ice cream recipe books as this definitely is 'the one'! Another winner from Rose.Oh, and I forgot to say, the dulce de leche is so moreish I had to give it away to the neighbours after eating a scoop as I knew my health would be affected. Wonderful!

Rose Levy Beranbaum has always been my my mentor when it comes to the art of baking. Her latest book "Rose's Ice Cream Bliss" is no exception. She's the reason for my ever growing passion for desserts.