{"product_id":"ben-jerrys-homemade-ice-cream-dessert-book","title":"Ben \u0026 Jerry's Homemade Ice Cream \u0026 Dessert Book","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPresenting more than 90 recipes that are easy to make with even an unsophisticated ice-cream maker, \"Ben \u0026amp; Jerry's Homemade Ice Cream \u0026amp; Dessert Book\" is spiced with bright, quirky illustrations in full color.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eExcerpts\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBen's Chocolate \n\u003c\/p\u003e\n\u003cp\u003e Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.\u003c\/p\u003e\n\u003cp\u003e 4 ounces unsweetened chocolate\u003c\/p\u003e\n\u003cp\u003e 1 cup milk\u003c\/p\u003e\n\u003cp\u003e 2 large eggs\u003c\/p\u003e\n\u003cp\u003e 1 cup sugar\u003c\/p\u003e\n\u003cp\u003e 1 cup heavy or whipping cream\u003c\/p\u003e\n\u003cp\u003e 1 teaspoon vanilla extract\u003c\/p\u003e\n\u003cp\u003e 1 pinch salt\u003c\/p\u003e\n\u003cp\u003e 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.\u003c\/p\u003e\n\u003cp\u003e 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.\u003c\/p\u003e\n\u003cp\u003e 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.\u003c\/p\u003e\n\u003cp\u003e 4. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.\u003c\/p\u003e\n\u003cp\u003e Makes 1 quart.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOur Story by Ben \n\u003cp\u003e Ice Cream Theory by Jerry\u003c\/p\u003e\n\u003cp\u003e Recipes\u003c\/p\u003e\n\u003cp\u003e Sweet Cream Bases\u003c\/p\u003e\n\u003cp\u003e 11 Greatest Hits\u003c\/p\u003e\n\u003cp\u003e Chocolate Ice Creams\u003c\/p\u003e\n\u003cp\u003e Fruit Flavors\u003c\/p\u003e\n\u003cp\u003e Downtown Specials\u003c\/p\u003e\n\u003cp\u003e Cookies and Candies\u003c\/p\u003e\n\u003cp\u003e Sorbets\u003c\/p\u003e\n\u003cp\u003e The Bakery\u003c\/p\u003e\n\u003cp\u003e Sundaes and Concoctions\u003c\/p\u003e\n\u003cp\u003e Sauces\u003c\/p\u003e\n\u003cp\u003e Drinks\u003c\/p\u003e\n\u003cp\u003e Index\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMORE CHUNKS LESS BUNK \n\u003cp\u003e Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream.\u003c\/p\u003e\n\u003cp\u003e Now they share all the recipes and techniques that have been made them nationwide heroes. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. All you have to do is remember Ben \u0026amp; Jerry's two rules of ice-cream making: \u003c\/p\u003e\n\u003cp\u003e RULE #1\u003c\/p\u003e\n\u003cp\u003e You don't have to be a pro to make incredibly delicious ice cream.\u003c\/p\u003e\n\u003cp\u003e RULE #2\u003c\/p\u003e\n\u003cp\u003e There's no such thing as an unredeemingly bad batch of homemade ice cream.\u003c\/p\u003e\n\u003cp\u003e NEW FLAVORS TO TRY: \u003c\/p\u003e\n\u003cp\u003e Orange Cream Dream\u003c\/p\u003e\n\u003cp\u003e Chocolate Chip Cookie Dough\u003c\/p\u003e\n\u003cp\u003e Honey Apple Raisin Walnut\u003c\/p\u003e\n\u003cp\u003e Peanut Butter Fudge Swirl\u003c\/p\u003e\n\u003cp\u003e Chocolate Superfudge Brownie\u003c\/p\u003e\n\u003cp\u003e FLAVORS YOU KNOW AND LOVE: \u003c\/p\u003e\n\u003cp\u003e Heath Bar Crunch\u003c\/p\u003e\n\u003cp\u003e Dastardly Mash\u003c\/p\u003e\n\u003cp\u003e Fresh Georgia Peach\u003c\/p\u003e\n\u003cp\u003e Oreo Mint\u003c\/p\u003e\n\u003cp\u003e BEN \u0026amp; JERRY REVEAL: \u003c\/p\u003e\n\u003cp\u003e How to break Heath Bars into the perfect bite-size chunks.\u003c\/p\u003e\n\u003cp\u003e How to add chunks so they don't sink to the bottom.\u003c\/p\u003e\n\u003cp\u003e Why you must eat honey-flavored ice cream in one sitting.\u003c\/p\u003e\n\u003cp\u003e Bio\u003c\/p\u003e\n\u003cp\u003e Ben Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.\u003c\/p\u003e\n\u003cp\u003e Jerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.\u003c\/p\u003e\n\u003cp\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school. \n\u003cbr\u003eNancy 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eChunky Monkey, New York Super Fudge Chunk, Cherry Garcia, and more. . . Yes, you can make Ben \u0026amp; Jerry's ice cream at home!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eIn this classic ice cream cookbook, Ben and Jerry share all the recipes and techniques that have made them nationwide heroes. Specially adapted to make at home with any ice cream maker, here are 90 recipes, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions.All you have to do is remember Ben \u0026amp; Jerry's two rules of ice-cream making: \u003c\/p\u003e\n\u003cp\u003eRULE #1: You don't have to be a pro to make incredibly delicious ice cream.\u003c\/p\u003e\n\u003cp\u003eRULE #2: There's no such thing as an unredeemingly bad batch of homemade ice cream.\u003c\/p\u003e\n\u003cp\u003eIn addition to Ben \u0026amp; 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. Dig in!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eCohen, Ben\u003cbr\u003e\n\t\t\t\t\t\t\t\tBen Cohen has been a Pinkerton Guard, a garbage man, and a short-order cook. He began seriously testing ice-cream flavors at the age of five.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGreenfield, Jerry\u003cbr\u003e\n\t\t\t\t\t\t\t\tJerry Greenfield has worked as a lab technician. He is glad he was not admitted to medical school.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eStevens, Nancy\u003cbr\u003e\n\t\t\t\t\t\t\t\tNancy 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.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cohen, Ben\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 1987-01-05\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Desserts|Cooking|Courses \u0026amp; Dishes|Ice Cream, Ices, etc.|Cooking|Specific Ingredients|Dairy|Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Ice cream, ices, etc|Desserts\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.6 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780894803123\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780894803123\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154168250646,"sku":"SP-9780894803123","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780894803123_spiral.png?v=1774935227","url":"https:\/\/lusper.myshopify.com\/products\/ben-jerrys-homemade-ice-cream-dessert-book","provider":"Lusperbooks","version":"1.0","type":"link"}