Rose's Ice Cream Bliss by Rose Levy Beranbaum

Rose's Ice Cream Bliss Reviews

• 
  Vivian

  I'm not a fan of egg-based ice creams, so this wasn't quite what I was looking for since that is the default base that Beranbaum uses. Regardless, this had great tips and flavor ideas that browsing and making some notations was well worth the effort. Plus, there some useful supply information, which I always like to collect.
  
  Over the course of this lockdown madness I've perfect my coffee ice cream recipe and this book has given the confidence to attempt some mix-ins and swirls. Win.
• 
  Gaelen

  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!
• 
  Yaaresse

  Rating disclaimer: In all fairness, I probably shouldn't rate this book. I haven't made anything from this, and probably won't because RLB's recipes are all for extremely rich, high butterfat ice creams. I knew that gong into it, but the library listing was just too tempting not to give it a look-see.
  
  That said, the book itself is well formatted (Kindle edition) and logically organized. I didn't run into the problem with tables inherent with most Kindle editions. The TOC and index are functional. Font type and graphics made for a functional read without having to fiddle with the settings. Can't say that for a lot of cookbooks currently. The photos are not plentiful, but they are gorgeous and tempting. As for content, I notice this book isn't quite as OCD and "my way or no way at all" as some of RLB's other "bibles." I mean, that's kind of her thing, so you expect a certain amount of "you're doing it wrong" in her books, but I didn't quite get the feeling my 7th grade math teacher was about to hit me with a ruler like I usually do when looking at her recipes.
  
  There are some tempting unusual flavor combinations among the mostly traditional flavors. The "Scoops" tips are a wealth of information. I had no clue about the enzyme in fresh mint causing freezing challenges or the trick to adding fresh cherries to ice cream without them becoming cherry ice marbles. Now if only there was a trick for having the mouthfeel and flavor of luxury ice cream without needing a cardiologist on speed-dial.
• 
  Bhiravi

  I don’t normally rate or review cookbooks, but I really loved this one.
  
  I thought the foreword and notes on ingredients were especially helpful. I read through her recipes, and techniques and temperatures were clearly outlined. I’m no expert in ice cream, so these kinds of details are important to me— they help me get good, consistent results.
  
  We made the Back Road Wild Mint Chip ice cream, and simply subbed out the chocolate curls for a stracciatella-style chocolate drizzle. It turned out perfectly. Smooth, creamy, well-flavored even without extracts. Just an absolutely delightful ice cream for summertime. And I have no doubt I could follow this recipe again and reproduce this same ice cream exactly.
  
  Yes, the author presents her way of doing things as the only right way, which I don’t love. And her recipes are exceptionally heavy, even for ice cream. (Up to 9 egg yolks?!)
  
  But after all, recipes are written to be followed, and ice cream is meant to be a treat. I was happy with this book, and I’ve already bookmarked several other recipes to make over the next few months.
• 
  Jeff Rosendahl

  The cover is so pretty, you should get the book just for that! :-)
  
  I've made a few of the recipes, they're not bad. I wish I could try some of the more unique ones, like the Lavender or Tangelo, but I don't have enough freezer room to do all the ones I want to at the same time. Plus that doesn't sound very healthy!!
  
  Beranbaum has really put a lot of time in on this book...tested the recipes thoroughly and come up with some very creative ones. I do wish she'd included 1/2 size recipes and the way she's listed the ingredients (in 3 columns with the item, amount in grams, followed by amount in cups & milliliters), is annoying to read (in the US). But that's just me and I'm sure measuring in grams will result in a product closer to what she had in mind.
  
  I recommend this book for lovers of desserts and ice creams and people who own ice cream makers who are bored with the same old recipes.
• 
  Cait

  V classic ice cream recipes. The recipe I tried (true lemon) is a lemon curd + cream ice cream, which seems impossible to go wrong with, but it's a little too high fat (it coats the spoon in an unpleasant way), and it might be that I like mix ins better than the ice cream base.
  
  I think I'll try again, now that I have the ice cream mixer frozen, but I was not knocked out of the park.
• 
  Linda Kaban

  Ice cream heaven!!
• 
  Elizabeth

  I have never gotten beyond making vanilla ice cream with my old fashioned churner. This gorgeous book points to an array of beautiful and tasty possibilities. I am so excited to try the green tea recipe first!
• 
  Becca

  I like a lot of the flavor ideas, but think egg based ice creams (as most of these are) are a bit too involved for me.
• 
  Ashani

  Cool summery recipes !
• 
  Sara

  I wanted to love this but once you start making brown butter and black peppercorn ice cream, I start backing away. Too exotic and experimental for me.