Rose's Ice Cream Bliss Hardcover – Illustrated, July 7, 2020

I've been making ice cream for years. I recently thought maybe I should up my game, and bought a couple new books. Some of my finest creations (cakes, pies, breads, you name it) have come from Rose Levy Berenbaum recipes, so I thought this book would be worth buying.Are Rose's recipes fussy? Yes. Are they worth the effort? Yes. Oh, yes. In roughly 30 years of using her recipes (I believe I have every one of her books, and they have been well-used), I have yet to have one fail. So... fussy or not, I prepared to give her ice cream a shot.I thought reducing corn syrup to make a glucose substitute was a little too fussy for me, so I did buy glucose. I didn't buy any specialty stabilizers. One other thing I bought, since I was getting tired of having to find a use for zillions of leftover egg whites, was pasteurized egg yolk powder from Modernist Pantry (available on Amazon). I used that and reconstituted it according to the package directions, then used it as I would use regular egg yolks.I've got to tell you, the vanilla ice cream recipe makes the smoothest vanilla ice cream I've ever tasted. (One more note - I did not use vanilla beans. They're just too expensive these days. I used a good vanilla extract, and I'm happy with that.) I plan to serve it with pumpkin pie at Thanksgiving; I don't expect there will be any leftovers there.Rose's instructions, as always, are unbeatable, so don't be put off by the length. She gives you every detail; if you follow her instructions, you will succeed.*** Update 8/14/2022 ***I've been making these ice creams all along, but two come out as really special for hot summer days - the lemon ice cream and the lime variation. With the lemon, I close my eyes and I'm in my favorite Italian restaurant. It's so silky smooth, very lemony, a great substitute for my favorite Italian ice. As for the lime, well, I like lime, and the lime version is every bit as good as the lemon. Mmmmmmm.

This is a great little book. It's one you'll want to read from cover to cover. It is well-written and entertaining to read. The recipes are very rich. It's definitely not a book written for people who want low-calorie, light ice cream recipes. I have made several of the recipes and enjoyed each one.

This is my go-to ice cream book. The recipes require a little effort, but they are all delicious!! I removed one star because the recipe for Chocolate Ice Cream (an ice cream staple) appears to be missing steps, which makes this one recipe unusable.Update: I found a video of Rose making this chocolate ice cream online, which clarified the process. Therefore, I’ll give it 5 stars.

I just bought a new Cuisinart ICE 100 and I have been buying books and trying recipes for ice cream and gelato. When I saw that Rose's Ice Cream Bliss was coming out, I ordered a copy. I wanted to love her book, because I have a couple of her cookbooks that I do love. I can't give her book a five star because I do not believe it deserves 5 stars. First I read the book before I attempted to try any of her recipes. Next I ordered her silicone spatula, glucose, and even Cremodan 30 (which cost 40 dollars) so I would be ready to make the ice cream. Let me tell you what happened in the first few tries. True Coconut Ice Cream was not sweet at all, had a great taste, but not sweet. Maybe it was because I should have bought sweetened cream of coconut, but I think if that was the case, then it should have said, "sweetened". The Sublime Banana Ice Cream was delicious, but it took several days for 3 1/2 cups. It was the best and I am making it again today, but I will be making 2 batches. That recipe was worth the cost of the book. I made raspberry, Thorn Berry Ice Cream, this time I used the Cremodan 30 in the base, only 2.5 grams, but it changed the texture of the ice cream, and I did cook the base to over 180. This was to prevent iciness and to hold it longer than 3 days. I have not had any iciness, even with the recipes from other books. With only 3 1/2 cups it is not going to last 3 days in the freezer. I don't think she should have even mentioned the commercial stabilizer, I am disappointed that only one of my 3 tries came out perfect. It is a beautiful book and I would buy it again for the banana recipe, but know there are cookbooks that also have excellent recipes that don't take 3 days to make.

The recipes all work and all come out great. Don't deviate unless you know what you're doing - she's obviously included and tested each ingredient, proportion, and technique to make sure that the result is great. Whether or not you have other ice cream books, this one should be front and center.

I love this book! I’ve made ice cream for years. There are many good recipes out there—but I’m thrilled with Rose’s book. I’ve made the honey ice cream, cinnamon ice cream, maple candied walnut ice cream, and the brown sugar butter pecan ice cream. They’ve all been wonderful. I also truly appreciate having measures by weight, and the fact that Rose specifies cooking the ice cream mixture to 170-180 degrees. (Many books fail to specify temperature, instead saying something like “cook until the mixture thickens and coats a spatula” etc.) Definitely recommend!!