• dwager on January 25, 2021

  Don't let the requirement for glucose in many of the recipes throw you off. She provides a workaround that consists of heating some corn syrup in the microwave, then adding more corn syrup (super easy, but I let it put me off for a while). The recipes are very flavorful, smooth, and easy to scoop. I love everything I've made from it!

Notes about Recipes in this book

• Vanilla ice cream

  • jay.moe on February 27, 2022

    I was a little apprehensive when I saw the amount of egg yolks in the recipe, but decided to give it a try anyway. The texture of the ice cream was creamy and velvety, and did not taste like eggs at all, which is the problem I have found with other custard recipes. This was superior to any homemade vanilla ice cream I have ever made and I will definitely make it again.

  • JuneHawk on July 29, 2022

    This is probably the best vanilla ice cream I have ever had. I did weigh the yolks, which the recipe says needs to be 130g. For me, that was 8 yolks.

• Candy cane peppermint ice cream

  • dwager on November 29, 2020

    Good peppermint flavor, easy to scoop, with crunchy bits. My only quibble is that it came out a sort of salmon color, between the yellow egg yolks and the red candy.

• Back road wild mint chip ice cream

  • jay.moe on July 14, 2024

    The recipe calls for peppermint, but the mint I purchased from the grocery store did not specify the variety. It turned out to be spearmint which made the ice cream taste like a stick of Wrigley's Spearmint gum. The ice cream itself was creamy and tasty.

• Strawberry ice cream

  • jay.moe on March 01, 2022

    The recipe is a lot more involved than other strawberry ice cream recipes I have tried, but it was worth it. The ice cream texture is so creamy and the strawberry flavor is very pronounced. The recipe calls for refrigerating the ice cream base a minimum of 8 hours, but since it requires an ice bath to cool down the base prior to refrigeration, I used the alternate cooling method and finished chilling the base in the ice bath. Start to finish, the ice cream took about an hour and a half to mix and churn. The consistency out of the ice cream maker was firm enough to eat immediately. Since the recipe calls for frozen strawberries instead of fresh, this recipe can be made any time of year, not just when strawberries are in season. The strawberry ice cream is delicious and I will definitely make it again.

• Pomegranate pride ice cream

  • dwager on February 07, 2021

    This ice cream tastes amazing--tart, sweet, creamy. Really perfect. It was a little soft and sort of taffy-textured, and I wonder if there was an issue with reducing the juice. But all texture issues are forgiven with such an outstanding flavor!

• True lemon ice cream

  • dwager on January 25, 2021

    I love the sharp flavor and smooth, scoopable texture of this ice cream!

• Pure peanut butter ice cream

  • dbuhler on August 07, 2024

    Delicious with a prominent peanut butter flavor!! I didn't have the recommended PB, I used Skippy and it tasted wonderful. This recipe is similar to her peanut butter ice cream from her book The Pie and Pastry Bible...there is only a change in milk and cream measurements, and this one has added glucose. I've made both and I think they both taste great!! When I made this one I added a strawberry ripple and I would definitely do that again! I will definitely make this again!

• Pistachio ice cream

  • anya_sf on August 15, 2022

    Super rich, creamy, and delicious. I used Fiddyment Farms 100% pistachio paste from California and the flavor definitely came through. Won't make often due to the pricey ingredients, but glad I splurged.

• Chocolate cold snap topping

  • jay.moe on February 27, 2022

    Using coconut oil to make this left the finished topping tasting like a Mounds chocolate bar. Although I didn't mind the coconut taste, others in the family weren't a fan. Next time I will use a neutral-tasting vegetable oil.

• Raspberry butterscotch sauce

  • dbuhler on April 07, 2025

    This is amazing! I made a cheesecake ice cream base (from a different book) and made this sauce to ripple through the ice cream. It took a while to make the sauce but it was completely worth it! I saw that this recipe is in many of her other books and I can't wait to read about how she incorporates it in baking. I didn't use all the sauce as the ripple and I'm not embarrassed to admit that my husband and I finished off the sauce with a spoon. Yum!