Ben & Jerry's Homemade Ice Cream & Dessert Book

by Cohen, Ben; Greenfield, Jerry; Stevens, Nancy

• ISBN13: 9780894803123
• ISBN10: 0894803123
• Format: Paperback
• Copyright: 1987-01-05
• Publisher: Workman Publishing Company

Summary

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

Author Biography

Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.

Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

Table of Contents

Our Story by Ben Ice Cream Theory by Jerry Recipes Sweet Cream Bases 11 Greatest Hits Chocolate Ice Creams Fruit Flavors Downtown Specials Cookies and Candies Sorbets The Bakery Sundaes and Concoctions Sauces Drinks Index

Excerpts

Ben's Chocolate Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. 4 ounces unsweetened chocolate 1 cup milk 2 large eggs 1 cup sugar 1 cup heavy or whipping cream 1 teaspoon vanilla extract 1 pinch salt 1. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend. 3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. 4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Makes 1 quart.

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Excerpted from Ben and Jerry's Homemade Ice Cream and Dessert Book by Ben Cohen, Jerry Greenfield, Nancy Stevens
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.