Rating: - Good Stuff
We have tried a few of the recipies in the book and they came out fabulous. A good variety of flavors including sorbets and frozen yogurt.

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Rating: - Easy & Simple Recipes
This has reeked havoc on my weight!
After making homemade ice cream why would anyone purchase store bought stuff!
Most of the recipes that we have made need to be eaten within the first day or so (no problem with there!) Take the basics from this book and experiment with flavors of your own. There's no limit to what you can make!

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Rating: - Very Good Ice Cream Maker...
I've had very good luck using this book with my new Kitchaid Ice Cream Maker. The book gives very good details. I appreciate that the book gives you yields (total amounts) so you know what to expeect or possibly half the recipe. Thank you for a very good product.

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Rating: - Exotic Ice Cream Flavors
Nearly everyone at some point or another has owned an ice cream maker. Dreams of creamy frozen delights circle in their heads as they read the instructions and attempt to concoct brilliant ice cream recipes. Yet, many of these owners soon realize, blending the right mix of cream and flavorings can deter anyone from approaching the machine a second time.

The Best Ice Cream Maker Cookbook Ever by Peggy Fallon is the primary resource for all of those individuals wishing to blend their love of creating fine-crafted foods with their desire for simple, fail-proof recipes. With exotic ice cream flavors such as Kiwi-Lime, Mango Margarita and Spiced Raspberry to choose from, ice cream makers can craft a different gourmet treat each week.

And for those individuals wishing to stay away from the creamy stuff, there's a section in this book for you too: "Sorbets, Granitas and Other Ices."

[...]

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Rating: - re: eggless ice creams
B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.