Ice Cream: 198 recipes

This book is about ice creams.

But let’s be clear: this is not the usual collection of modern recipes you can find scattered here and there, nor a compilation of Wikipedia-style sources. It’s also not a book about every kind of ice cream. For example, it is definitely not about Italian ice creams. You won’t find step-by-step, illustrated instructions to replicate Italian gelato here.

Making ice cream the Italian way is quite straightforward, and the result is excellent: just a few high-quality ingredients—fresh fruits, some sugar, and a good bit of time. But this book is more about the American traditional ice cream. Strictly speaking, it delves into the history and, above all, the recipes for the traditional preparation of “a frozen food made from a mixture of dairy products, containing at least 10% milkfat.”

Nearly all the recipes, which are accurate and typically very simple to follow, are sourced from classic works by renowned chefs like Oscar Tschirky, the celebrated culinary figure of the Waldorf Astoria in the glorious 1900s. These recipes reflect the American culinary tradition of the early 20th century.

So, what will you learn from this book? You’ll discover what ice creams really are (in all their variety), whether it’s possible to make them at home (spoiler: yes), and whether it’s easy to prepare them with just a few ingredients and basic tools (another yes).

And beyond that, you’ll gain a deeper appreciation of ice cream’s rich history and its place in American culture—one scoop at a time.