I have the book save your seven bucks, I get most of my recipes from the net nowadays, and adjust as needed, its not a bad start but their basic bases are available online
I store my Ice Cream/ Sorbet in 1qt plastic takeout containers with lids.
I like the Ample Hills cookbook, it was a gift.
From the books’ Amazon review:
You basically have two kinds of ice cream:
Philadelphia Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar) or
Custard Style (1 cup milk + 2 cup heavy cream + 3/4 cup sugar + 4 to 6
egg yolks - depending how you like it). At least that’s how I approach
I consider Dryer’s / Breyer’s / Edy’s to be Regular Ice Cream
(this is based on how the Int’l Dairy Foods Assoc. defines it). It has a
good amount of overrun in it (the amount of air in it during churning)
but it’s still ok.
Then you have Premium Ice Cream. Less overrun
(less air) and higher quality ingredients…and usually french style. I
consider some of Ben and Jerry’s flavors and Haagen Daz to be in this
Finally you have Superpremium. I used to think that
some of the richer Ben and Jerry’s or Haagen Daz would be in this
category, but I honestly think that Ample Hills holds the title. There
is very little overrun in this ice cream, super high quality
ingredients, it’s very dense (in a good way) and has less water than
other ice creams.
got my 2nd bowl for around $25 shipped, just kept it in my cart for few weeks came back and the price was lowered