I have never made my own ice cream outside of Science class in High School and somehow ours came out tasting really salty. Make Your Own Ice Cream includes classic recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts. The recipes all have very few ingredients, but the actual making of the ice cream seems to be a bit advanced – double boilers, using frying pans… I am not sure that I am ready for that kind of work, but some of these flavors do sound delicious! It starts out with Philadelphia Creams, then Neapolitan Creams, Ice Creams from Condensed Milk – that comes with a warning that these are not as good as those made from raw cream, Frozen Puddings and Desserts, Water Ices and Sherbets or Sorbets, Frozen Fruits, Frappes Parfaits and Mousses, and finally Sauces for Ice Creams.
I wouldn’t recommend reading this book if you are hungry! I liked that there were so many recipes included, but I would have liked to see some photos. Either of making the recipes or of the finished products, or some combination of both.
I received a free e-copy of this book in order to write this review, I was not otherwise compensated.
About the Book
Updated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that’s sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts.
Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.