Ahhh… perusing through this tasty treat of a book is an inspiration to lead the reader into making their own dessert. I loved how this author had what I would call basic options and then there were some really creative “out of the box” suggestions to pursue. I can use this book for my own use, or for a neighborhood porch gathering, or for company that is coming to visit. I mean, my thoughts are, who doesn’t like ice cream.

I received a digital copy of this book in exchange for my honest review.

These recipes are written for the old-style hand-crank ice cream makers, but can be used in modern makers, too. No photos, but that's a result of when it was originally written. I have many other cookbooks without photos, too, and photo-less books can pack in more recipes since they don't waste space on photos. I know what ice cream looks like, anyway, so I don't need photos.

Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet, and Other Frozen Desserts by Sarah Tyson Rorer is a reprint of a vintage book. The author passed away in 1937, so this book makes no mention of electric ice cream makers or microwaves, but was slightly updated for more modern kitchens. This book offers recipes for dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. It uses easy-to-find ingredients, which include a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offers the general instructions.

Make Your Own Ice Cream: Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet, and Other Frozen Desserts is a good and varied collection of recipes for frozen treats. I have to admit that I was confused by some of the wording in the instructions, but that was solved when I realized that those instructions were for use with an old fashioned crank ice cream maker, which I am currently lacking. I did like there there is such a wide variety of flavors, and that they are all based on using the best, fresh ingredients. I might test out a few of these recipes this summer with the kids, but I will admit to being a little lazy and find that I enjoy the instant gratification of buying a half gallon of ice cream and having some to often being preferable to cooking and freezing some of these recipes no mater how tempting they sound.

My kids have been wanting to give making their own ice cream a try. This seems easy enough. I'd recommend this book.

Yum, yum, yummy recipes are on every page of this book. The photos make the reader what to try every recipes. Some recipes you may have considered in the past or tried, but other recipes are a delightful new twist on what you can do making your own ice cream. Enjoy the tastes to find in this book. All the details you need are here to create your own ice cream.

This is a really fun book about making ice cream. It's a good all in one location for basic as well as more advanced and adventurous recipes for everyone's favorite dessert.

Make Your Own Ice Cream Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts by Sarah Tyson Rorer ( 1849-1937) from Dover Publications is an updated vintage book Mrs. Rorer's Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for All Social Affairs published in 1913. So yes, the recipes were written for hand cranked ice cream makers but it is no problem to use the recipes in today's ice cream makers. There were some unusual ingredients, i.e. maraschino, odd for ice cream ingredients, i.e. Boston Brown Bread and unusual measurements, i.e. half pound of sugar (2 cups in case you're wondering). Some footnotes have been added to explain ingredients and clarification. The book has no photographs, but then again it is an update of a vintage book so technically I shouldn't complain. I'm sure it speaks to the times, but the recipes seem to be extra sweet calling for too much sugar. For a fan of vintage recipes this book is great, for a practical book on making ice cream today it just doesn't work for me.
Thank you Dover Publishing and NetGalley for the opportunity to read this ARC.

This book feels sooooo self published and not in the good way. It feels like grandma’s cookbook from her church picnic in the 1950’s. That doesn’t make it a bad book. I am sure the recipes are fine and delicious. But who would pick this up in a book store when placed next to fancier models on the shelves. As a library you have x amount of budget, and if you can only afford one ice cream book, this one will not be it.

I have never made my own ice cream outside of Science class in High School and somehow ours came out tasting really salty. Make Your Own Ice Cream includes classic recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts. The recipes all have very few ingredients, but the actual making of the ice cream seems to be a bit advanced - double boilers, using frying pans... I am not sure that I am ready for that kind of work, but some of these flavors do sound delicious! It starts out with Philadelphia Creams, then Neapolitan Creams, Ice Creams from Condensed Milk - that comes with a warning that these are not as good as those made from raw cream, Frozen Puddings and Desserts, Water Ices and Sherbets or Sorbets, Frozen Fruits, Frappes Parfaits and Mousses, and finally Sauces for Ice Creams.

I wouldn't recommend reading this book if you are hungry! I liked that there were so many recipes included, but I would have liked to see some photos. Either of making the recipes or of the finished products, or some combination of both.

I received a free e-copy of this book in order to write this review, I was not otherwise compensated.

Omg I have died and gone to heaven!! absolutely can not wait to make a few of these yummy recipes. A few of the recipes seem to be incomplete. I also wish there had been pictures included

I'm hoping that the finished product is more visually pleasing, because the arc left a lot to be desired. I feel that photographs are an important part of any cookbook and this had none. Beyond that besides a very brief foreward the recipes were very cut and dry. It felt repetitive because the instructions and ingredient lists were all very similar. I prefer a bit more personality injected into anything I read, including cookbooks.

Thank you for the book, but I sadly won't be reading this one any further than the first chapter. I had expected something a bit more exciting then dry text/recipes. Given the cover I had hoped for tons of delicious photographs and instructions. Instead one just gets the name of the ice cream, a list of ingredients and a short how-to-make-this. It was just very boring, and after one chapter I just had to stop before I fell asleep. I hope that in the completed version there will be a bit more visual power because otherwise...