Make Your Own Organic Ice Cream: Using Home Grown and Local Produce Paperback – Illustrated, 28 Sept. 2011

I recently bought the Gaggia ice cream maker which comes with a few recipes in the instruction manual and I also bought the Ben and Jerry's book and this one.So far I have had the best results from this book. (The Gaggia recipes come next and unfortunately I've given up on the B&Js book which somehow doesn't work too well with my machine). As I type I am eating the strawberry ice cream made with home-grown strawberries: it is one of the best I have ever tasted. It is so pink it almost looks like it was shop bought! The consistency is perfect.Tomorrow I am going to make the mulled wine ice-cream which we'll eat with poached pears and I'm going to try the Guiness ice-cream cos I think it will work really well with mince pies! I love eating ice cream in winter!

Easy receipes and lovely photos to reassure that they will work. I still haven't gotten around to making any yet though.

Having recently bought an ice cream maker and been disappointed with the recipes that it came with I am very relieved to come across this book ...... Wow all the recipes are mouthwatering and easy to put together! Now all the fresh soft fruit is ready in the garden I am going to be so busy ( and possibly very fat by the end of the summer!) and the other varieties of recipes are worth experimenting with too .... Get it even if you don't own a machine it's worth it!

The recipes for ice creams are divided by seasons; however as reviewers have noted that not all the recipes are ice cream but include sorbets, smoothies, toppings and semifreddo; so some of the recipes you may expect to find are not there.Of more concern the first thing I expect from a book is that it is well proofread giving me the confidence to work with its recipes. First evening reading it I am left questioning too many recipes which others assure me work well.The Aztec Gold recipe is gibberish and has so many errors that this is a further two pages wasted to go with the first 24 pages before there is a single recipe. The Aztec Gold is closet to the rum and raisin however the steps are a little different so makes me doubt the rum and raisin too.Searching on the Internet I am not the only one to notice this and the author recommended that they contact the publishers to get the correct recipe. Strange... According to this reviewer there is at least a step missing from one of the sorbets too. Happy spotting - I have given up on the book.In summary after a less than perfect first attempt at ice cream making, I do not feel this book helps with any of his tips, with far too much of the book reading like an autobiography and self appreciation society with very general hints. The book spends 5 pages suggesting a £250 ice cream maker, and both a juicer and blender; so this may be the end of my ice cream making attempts.If you are looking for totally organic recipes then many of the ingredients do not seem possible to get as organic and even the author notes many as being fair-trade i.e. the sugar. When did fair-trade mean organic? There are also other ingredients that the author seems to accept that you will not get as organic or fair-trade too such as rum flavouring; so may leave purists disappointed too.

Fabulous book written by a member of the Winstones family, who have been making ice cream since 1925. It contains wonderful recipes that are easy to follow. A real joy, and I thoroughly recommend.

Recipes were different from the norm AND delicious. With the added bonus of being an interesting read. Very highly recommended.

Great love it.

Good wee book with nice variety of recipes for the price. A couple of the recipes are very similar to another ice cream book (the honey ice cream and golden syrup ice cream in the Weir book with maybe 50g difference in an ingredient but the recipes in this organic book I think produced a better and more balanced flavour). I like that some of the recipes use whole eggs rather than just the yolk, I must have about 100 frozen egg whites in my freezer as I don't like waste and got bored of meringues. (if anyone wants them take them!?)I've tried may a third of the recipes here and liked them al so far, nice flavours and textures too. Would recommend. Would be good for those just beginning to make ice cream too.

The book is in grams and British measurements, so it's not great for making American ice cream... most of us don't have scales on hand. But otherwise, a very cool book with good recipes