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As an ice cream hobbyist, I have several recipe books that I use for ideas, and this one has some good ones. If this is the only ice cream book you might buy, however, be aware that these recipes are extremely heavy — the heaviest ice cream I know how to make.
The cream-to-milk ratio is very high, and each batch uses 6 to 9 egg yolks. By contrast, my personal base recipe is about 50/50 milk and cream, with 3 egg yolks, and a base like the one in the Salt & Straw cookbook (or the Philadelphia-style base in “Hello My Name is Ice Cream”) has no eggs. It’s just a matter of how you prefer your ice cream to taste. If you like an extremely rich and creamy version, this book is for you!
Also, someone complained about the cost of Cremodan 30 in another review (it’s only available in commercial quantities), but xanthan gum (which is cheap and readily available) is fine for home use.
Requires lots of artificial ingredients . I wanted basic home churned recipes with directions for flavor and added ingredients. This is a completely different recipe for each flavor. Not a handy cookbook I’ll never use it