Just think... If bagel machines were just a wee bit cheaper, there might never have been a Cherry Garcia, a Heath Bar Crunch or a Chubby Hubby.

Ben and Jerry's Homemade Ice Cream & Dessert Book claims the two ice cream gurus actually started off in the bagel delivery business, in a company they called U.B.S. (United Bagel Service), until the time came to purchase the pricey bagel machine. That's just one of the interesting facts you'll learn when reading the opening section, "Our Story." You'll also have the chance to learn about the smooth vs. chunky debate, the Free Ice Cream For Life Club, and Ben and Jerry's fight against Pillsbury (known as the "What's the Doughboy Afraid of?" campaign), as well as Ben's brief career as Habeeni Ben Coheeni.

The cookbook follows the introductory "how we got started" bit with a brief section on ice cream theory, covering the basics of ice cream: the sweet cream base, eggs, air, ice crystals and flavorings. The remainder of the book consists of recipes, including such Ben and Jerry greats as Heath Bar Crunch, New York Super Fudge Chunk, Oreo Mint and yes, Cherry Garcia. In addition to the popular favorites, the book includes recipes for various fruit ice creams, cookie and candy-based ice creams, sorbets and special flavors from their downtown Burlington, Vermont, store (including Honey Apple Raisin Walnut) and Kahlua Almond Fudge. They've also included a bakery section with recipes for brownies, blondies and chocolate chip cookies. The book closes with sundae ideas (such as the Jerry Berry and the Vermonster), sauces (butterscotch, variations on hot fudge and hot honey apple cinnamon raisin) and a section on beverages.

Handy notes in the scholar's margin provide interesting tidbits on such mysteries as the art of scooping, how to shave a chocolate bar and the raisin compromise surrounding Dastardly Mash. Lyn Severance also provides bright cartoon illustrations to liven up the recipes.

The recipes themselves are easy to follow, and are written for folks who don't necessarily know their way around the kitchen that well. They encourage experimentation and remind the reader that "you can always eat your mistakes." They also add helpful hints such as using brown bananas for banana based fruit ice cream, which coffee blend to use when making coffee ice cream and that using freshly grated nutmeg in your eggnog ice cream makes a world of difference.

If you are a fan of the newer flavors such as Chubby Hubby, Phish Food or Bovinity Divinity, you won't find them in this book. To my knowledge, there has not been a follow-up cookbook, but I am hoping there will be soon. I am particularly looking forward to finding the recipes to the now-retired flavors Holy Cannoli and Cool Brittania. Ah, well...

This is a wonderful little cookbook to give to your favorite ice cream lover. Even if they do not venture into the kitchen much, the appealing recipes and chatty narration will nudge them towards their ice cream makers. Besides, at around $4 a pint, it is probably much more economical to make your own Ben and Jerry flavors.




Recommended: Yes