Make Your Own Ice Cream - Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Froz

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.

From the publisher-

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

This is a reprint of a book written by someone who passed away decades ago – I had to look up what she meant by “Philadelphia Ice Cream as she expounds on that in the foreword. Per the Turkey Hill Ice Cream Company: traditionally, Philadelphia style ice creams are milk and cream-based mixtures which contain no eggs. This means the ice cream is less rich, but it has a more intense flavor. The style is also known for using pure, natural ingredients and some Philadelphia Style ice cream mixtures are also cooked before they are frozen. Of course, all of this is in contrast to “French Style” ice cream which uses eggs and is sometimes also referred to as a custard.

As it is a vintage book it does not give any times for ice cream makers/machines but the recipes look yummy nonetheless. If you own an old-fashioned cranked ice cream make which you pack with salt this book will make you VERY HAPPY!! In general, the recipes look like they would be yummy to make vs. getting it from the freezer section of Wally-mart.

I will try and adapt these for my own machine – as someone who made and ate 2qts of black cherry ice cream last weekend, this book is so going to make me gain weight.