Title:
Ice Cream
Condition: Brand New
Format: Hardback
ISBN: 9781906650858
Overview:
You get over a hundred expert recipes inside this beautifully produced hardback cookbook. Chef Benjamin Vear shares the complete guide to crafting perfect frozen treats at home. Every recipe builds on his years of experience making scoops, sorbets, and icy desserts. You will find straightforward step-by-step instructions for each frozen delight. The book guides you from simple mixtures to advanced flavour combinations. You learn how to build reliable ice cream bases before experimenting with bold additions.
This volume covers every corner of the frozen world. You can whip up refreshing fruit sorbets, rich gelatos, traditional Indian kulfis, or creamy frozen yoghurts. Even classic pairings like mint chocolate chip get clever updates that brighten the taste. Alcoholic twists and botanical infusions add grown-up complexity to summer gatherings. You also discover techniques for shaping cones, baking nests, and wiring sweet baskets. Every chapter balances accessible cooking with genuine culinary insight. You simply cannot skip past the lush photography that captures every glossy scoop. Chocolate and caramel provide rich comfort. Citrus and berries offer sharp brightness. Quirky swaps like candied bacon or Guinness ice cream create alluringly refreshing contrasts. Easy step-by-step instructions show you exactly how to make the perfect ice cream base. From that stable foundation, you can freely create your own experimental flavours. The exciting collection completes with dedicated chapters for cones, nests, and baskets. This remains the most visually arresting book ever published on the subject.
What Makes This Book Stand Out:
Most cookbooks just drop lists of ingredients into your hands. This guide teaches you why certain stabilisers work and how temperature changes alter texture. You get the essential science explained in plain language before tackling each recipe. Understanding the chemistry behind freezing points helps you troubleshoot icy crystallisation or runny mixes easily.
Ben draws heavily from a long family tradition of ice cream making. He shares personal anecdotes about growing up around commercial freezers and early morning prep shifts. These stories turn technical guidance into warm encouragement. The photography does more than decorate the pages. Each spread shows how to plate desserts that look stunning under any table light.
You pick up the book to master foundational techniques but stay for the creative freedom. Simple tweaks transform humble vanilla into show-stopping centrepieces. Different quirky flavours like earl grey or orange marmalade prove that everyday pantry items deserve second chances. You leave feeling equipped to experiment safely with your own signature flavours. Every page reinforces careful measuring and patient churning.
Who This Book Is Perfect For:
This collection works brilliantly for home cooks who love experimenting in the kitchen. Parents will enjoy guiding teenagers through safe freezer preparations for sunny weekends. Serious bakers appreciate the precise measurements and clear temperature notes. You are an ideal fit if you want restaurant-quality results without industrial machinery.
Gift buyers looking for something beyond standard cakes will find endless joy in its vibrant layout. Teachers running food technology classes can point students toward reliable testing methods. Anyone who craves nostalgic childhood snacks but wants elevated versions deserves this shelf space. The approachable tone welcomes beginners while still rewarding seasoned pastry chefs.
You do not need special appliances to start. Basic bowls, whisks, and a trusted freezer drawer are all you require to dive in. The reliable structure builds confidence quickly. You simply need curiosity and a willingness to follow precise temperatures.
Key Highlights:
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Over 100 Proven Recipes: Enjoy detailed steps for sorbets, gelatos, lollies, parfaits, and fully formed desserts.
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Foundational Science Made Clear: Learn exact ingredient roles and freezing points to prevent common texture errors.
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Vibrant Visual Guide: Follow lush photography that maps out plating styles and colour pairing ideas.
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Family Heritage Backing: Read real anecdotes from three generations of specialist ice cream makers.
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Step-by-Step Base Mastery: Build reliable foundations first before adding custom flavour extracts.
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Bakery Extras Included: Practice wire-framing techniques for baked cones, crisp nests, and serving baskets.
About the Author:
Benjamin Vear has built his career around specialised frozen desserts and family-owned production kitchens. He learned early on that controlling sugar levels and fat content separates mediocre mixes from silky scoops. His public face now combines shop-front expertise with published teaching materials. Readers trust his straightforward voice because he prioritises reliable technique over flashy tricks.
His writing reflects a deep respect for traditional tools alongside modern shortcuts. You benefit directly from his habit of breaking large operations into manageable single-batch steps. Local food writers frequently reference his structured approach when evaluating new dessert guides. The book itself stands as both a technical manual and a celebration of artisanal heritage.
Why You’ll Love This Book:
Owning this hardcover means never second-guessing a wobbly mixture again. You receive a trusted roadmap for summer entertaining and quiet weekend baking alike. The sturdy binding survives frequent spills and freezer dust near your counter. You can flip straight to alcohol-free options or jump to spiced adult editions without losing your place.
Gifting this volume feels effortless because the photography stops passersby mid-scroll. Everyone knows a good frozen treat lifts the mood instantly. You will return to these pages again and again whenever the weather warms or the mood calls for something sweet. Your pantry rewards immediate experimentation with zero wasted ingredients.
Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.
