This is my curated list of books I have been using to learn and research ice cream and gelato making!
Sections
2
American Style Ice Cream
Gelato
American Style Ice Cream
The formulas for his ice creams work great!
The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams ...
The base recipe is creamy but relies on the use of cream cheese and cornstarch which I personally don’t like in custards.
Jeni's Splendid Ice Creams at Home
His formulas use xantham gum.
Salt & Straw Ice Cream Cookbook
The ice cream formulas in this book don’t use any type of stabilizers except for eggs. So if you are looking for an ice cream that only relies on eggs this is the book for you.
Van Leeuwen Artisan Ice Cream|Hardcover
Updated edition to the 2019 book.
America's Most Iconic Ice Creams: A Salt & Straw Cookbook: Classic Flavors and Creative Riffs
Great resource with a great overview of ice cream science.
Rose's Ice Cream Bliss
This is the best book if you want to dive deeper into the science behind ice cream making. Out of all the books on this list, this book goes into the most detail regarding things like ice cream stabilizers, emulsifiers, draw temp., etc.
Hello, My Name Is Ice Cream: The Art and Science of the Scoop: A Cookbook
Huge list of recipes and flavor ideas! The table of contents is organized by flavors which is super helpful. The process doesn’t employ the use of stabilizers.
Morgenstern's Finest Ice Cream: A Cookbook
A good amount of information on the science of ice cream making!
The Wanderlust Creamery Presents: The World of Ice Cream
Great ice cream book for anyone looking to make a lot of fruit flavored ice creams without the use of any stabilizers.
La Grotta: Ice Creams and Sorbets: A Cookbook
Gelato
IMPORTANT! You need double cream 48% to 50% (UK version of heavy cream) instead of American heavy whipping cream at 36% to 40%.
Gelupo Gelato: A delectable palette of ice cream recipes
