Rose's Ice Cream Bliss

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. *** Update 8/14/2022 *** I've been making these ice creams all along, but two come out as really special for hot summer days - the lemon ice cream and the lime variation. With the lemon, I close my eyes and I'm in my favorite Italian restaurant. It's so silky smooth, very lemony, a great substitute for my favorite Italian ice. As for the lime, well, I like lime, and the lime version is every bit as good as the lemon. Mmmmmmm.

I have been a follower of Rose Levy Berenbaum since I purchased the Cake Bible decades ago. I have every baking book because her detail and results are exemplary. And now an ice cream book? True to form her instructions are easy to follow. Her choice of recipes are both traditional and unusual. The banana, strawberry and blood orange recipes are superb. The chocolate is the best we have ever had. I layer marshmallow fluff, shaved chocolate and almonds into it and my family just can’t get enough of it. I recommend this book highly.

This is a great little book. It's one you'll want to read from cover to cover. It is well-written and entertaining to read. The recipes are very rich. It's definitely not a book written for people who want low-calorie, light ice cream recipes. I have made several of the recipes and enjoyed each one.

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.

I love this book! I’ve made ice cream for years. There are many good recipes out there—but I’m thrilled with Rose’s book. I’ve made the honey ice cream, cinnamon ice cream, maple candied walnut ice cream, and the brown sugar butter pecan ice cream. They’ve all been wonderful. I also truly appreciate having measures by weight, and the fact that Rose specifies cooking the ice cream mixture to 170-180 degrees. (Many books fail to specify temperature, instead saying something like “cook until the mixture thickens and coats a spatula” etc.) Definitely recommend!!

This is my go-to ice cream book. The recipes require a little effort, but they are all delicious!! I removed one star because the recipe for Chocolate Ice Cream (an ice cream staple) appears to be missing steps, which makes this one recipe unusable. Update: I found a video of Rose making this chocolate ice cream online, which clarified the process. Therefore, I’ll give it 5 stars.

The recipes make some great ice cream IF you can read the tiny, fine light-toned print. The recipes I've made from it are fantastic. If they pass our taste test I write them out in a legible font size while using a magnify glass and file them away. I appreciate the choice of cups or grams. If you have great eye sight this book is for you. 3 stars because the font size and tone.

Llevo años con este libro y quería tomarme un momento para dejar mi reseña por fin. Siempre he usado las recetas de Rose como mi helado final o como base para otros sabores. Lo que más me gusta de este libro es que las recetas simplemente funcionan. Incluso después de pasar múltiples días en el congelador, la textura y la cremosidad del helado se mantienen igual, aun después de los 3 días que ella recomienda en el libro. Su helado de chocolate ha sido mi base para Rocky Road docenas de veces. Personalmente, me recuerda mucho al Häagen-Dazs de chocolate de hace años antes de que bajara la calidad. El de vainilla, para quienes llegaron a probarlo, siento que se parece bastante al de Blue Bell. Mi única sugerencia es respecto al helado de espresso en la página 28. Esta versión de helado de café es bastante fuerte ya que utiliza entre 5 a 6 shots de espresso con café recién tostado (recomiendo Café Unamuno para los que tengan máquina de espresso), a diferencia de otras recetas que he visto en otros libros de helados donde los granos de café solo se usan para infusionar la mezcla como en “The Perfect Scoop” de David Lebovitz. También diría que la cantidad de Kahlúa que aparece como opcional me parece algo alta. Este helado fue el que más tardó en hacerse en mi máquina, cuando normalmente sus recetas están listas en menos de 15 minutos y creo que el alcohol fue el culpable. Después de varios días en el congelador, seguía siendo muy fácil de servir y no necesitó reposar un poco antes de poder sacar una bola cómodamente, como pasa con el resto de las recetas. Si no quieren la experiencia de un espresso en helado, probablemente les convenga saltarse esta receta. Adjunto fotos de algunos de mis batches a lo largo de los años y la verdad es que sí recomiendo el libro. Otro éxito de Rose que nos ha enseñado muchísimo desde 1988 con "The Cake Bible". Nota: Si lo que están buscando es helado estilo Philadelphia como en Estados Unidos, donde no se usan huevos, pasen de largo porque aquí las bases son custards.

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.

up to know I didn't make all of the recipes but the ones that I made was really good. There is a good description to follow. and there is also a part to let you know which tools you need and how to use.

Amei as receitas e as fotos