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This book is well done, interesting BUT in this day and age, no one should encourage eating raw eggs and that is exactly what the recipes do - nowhere do the authors mention COOKING the raw eggs for their basic ice cream recipes. I won't make any recipe using raw eggs without cooking them.Too bad, the book is entertaining and informative.I want a refund, please.
This is an outdated practice - raw eggs haven't been used in recipes for at least 20 years because of the risk of salmonella. I purchased this book along with an ice cream maker for a young adult. While the book is attractive and nicely illustrated to appeal to a young audience, I was disappointed to see that many of the ice cream recipes incorporate raw eggs. The ice cream recipes using raw eggs in this book need to be updated or at least include a warning of risk of salmonella contamination inserted.
The recipes all make a quart of ice cream, which is perfect for my machine. I received an ice cream maker for my birthday, and this was the first cookbook I bought. Boy am I glad I did. The book also talks about the science of ice cream and the growth of Ben & Jerry's as a business, both of which are a really interesting read.I made the Georgia Peach ice cream, and I added some fresh ginger to it. The result was expressions of delight on my husband's and kids' faces and three enthusiastic thumbs up.I'm going to make the Chocolate Cinnamon ice cream next.
This book was written, I believe, in the 80s, which explains the raw egg thing. It's just a small paperback, but well worth that hassle. Great custard-making help can be found in the first few pages of David Lebovitz's The Perfect Scoop, a great accompaniment to this book (these for the classic flavors and well known, his for more modern, unusual flavors).Your other option, of course, is to use those bottled egg products or you can buy in-shell pasteurized eggs.
Modify the recipe to make an egg custard before you freeze it, using the same ingredients. and plenty of flavors I have never had or even heard of. Yes, the book uses uncooked eggs.
I have never made the recipes with either, but I don't see why that would be a problem.The recipes are both the classic Ben & Jerry's I have come to expect (Cherry Garcia, etc). I scald the dairy, adding a vanilla bean or anything else you want to infuse it with if you want, and then temper the eggs. I then return everything to the heat until it coats the back of a wooden spoon.
The company and personal history is fascinating.My only gripe is that it does not have a lay-flat binding or something that I consider to be essential in a cookbook. Totally recommended, as long as you keep in mind that the recipes are made with raw eggs.
Ben and Jerry have done it again. Bringing the highest quality of ice cream home is their ambition and they have succeeded. Now instead of a special frozen treat from Ben and Jerry from the grocery store, we have the option of having it anytime. (And now I can have an entire ice cream freezer full).
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