Best-Selling Ice Cream Recipe Books. Your Sweet Tooth Will Thank You

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry’s an American legend.

 Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make his or her own delicious blends: it is

1) an approachable, quick-start manual to making your own ice cream,

2) a guide to help you think about how flavors work together, and

3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams.

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate.

Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts — but after acquainting yourself with this book’s hundreds of tempting concoctions, you’ll want to use it every day of the year.

San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block.

Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.

Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser.

The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup.

They’re extremely flavorful and churned like ice cream to give them a soft texture.

Think you know ice cream?

Once you try these ice cream, gelato, frozen yogurt, sorbet and dessert cocktail recipes, you’ll realize that you had NO IDEA how amazing these frozen desserts could be.

Ample Hills Creamery is an ice-cream destination that attracts thousands of customers each day from near and far to Prospect Heights and Gowanus, Brooklyn.

Lines wind around the block, spurred on by the chance to try one of their unforget­table flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery.