---
product_id: 190760050
title: "Rose's Ice Cream Bliss"
price: "€ 29.15"
currency: EUR
in_stock: false
reviews_count: 9
url: https://www.desertcart.fr/products/190760050-roses-ice-cream-bliss
store_origin: FR
region: France
---

# Rose's Ice Cream Bliss

**Price:** € 29.15
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Rose's Ice Cream Bliss
- **How much does it cost?** € 29.15 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.fr](https://www.desertcart.fr/products/190760050-roses-ice-cream-bliss)

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- Customers looking for quality international products

## Why This Product

- Free international shipping included
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## Description

Rose's Ice Cream Bliss - Kindle edition by Beranbaum, Rose Levy, Septimus, Matthew. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Rose's Ice Cream Bliss.

Review: "Bliss" doesn't begin to describe it - I've been making ice cream for years. I recently thought maybe I should up my game, and bought a couple new books. Some of my finest creations (cakes, pies, breads, you name it) have come from Rose Levy Berenbaum recipes, so I thought this book would be worth buying. Are Rose's recipes fussy? Yes. Are they worth the effort? Yes. Oh, yes. In roughly 30 years of using her recipes (I believe I have every one of her books, and they have been well-used), I have yet to have one fail. So... fussy or not, I prepared to give her ice cream a shot. I thought reducing corn syrup to make a glucose substitute was a little too fussy for me, so I did buy glucose. I didn't buy any specialty stabilizers. One other thing I bought, since I was getting tired of having to find a use for zillions of leftover egg whites, was pasteurized egg yolk powder from Modernist Pantry (available on desertcart). I used that and reconstituted it according to the package directions, then used it as I would use regular egg yolks. I've got to tell you, the vanilla ice cream recipe makes the smoothest vanilla ice cream I've ever tasted. (One more note - I did not use vanilla beans. They're just too expensive these days. I used a good vanilla extract, and I'm happy with that.) I plan to serve it with pumpkin pie at Thanksgiving; I don't expect there will be any leftovers there. Rose's instructions, as always, are unbeatable, so don't be put off by the length. She gives you every detail; if you follow her instructions, you will succeed. *** Update 8/14/2022 *** I've been making these ice creams all along, but two come out as really special for hot summer days - the lemon ice cream and the lime variation. With the lemon, I close my eyes and I'm in my favorite Italian restaurant. It's so silky smooth, very lemony, a great substitute for my favorite Italian ice. As for the lime, well, I like lime, and the lime version is every bit as good as the lemon. Mmmmmmm.
Review: Fabulous Recipes - I have been a follower of Rose Levy Berenbaum since I purchased the Cake Bible decades ago. I have every baking book because her detail and results are exemplary. And now an ice cream book? True to form her instructions are easy to follow. Her choice of recipes are both traditional and unusual. The banana, strawberry and blood orange recipes are superb. The chocolate is the best we have ever had. I layer marshmallow fluff, shaved chocolate and almonds into it and my family just can’t get enough of it. I recommend this book highly.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B07T4KWNJD |
| Accessibility  | Learn more |
| Best Sellers Rank | #772,480 in Kindle Store ( See Top 100 in Kindle Store ) #93 in Pie Baking (Kindle Store) #204 in Cookie Baking (Kindle Store) #265 in Bread Machine Recipes |
| Customer Reviews | 4.6 4.6 out of 5 stars (300) |
| Edition  | Illustrated |
| Enhanced typesetting  | Enabled |
| File size  | 48.7 MB |
| ISBN-13  | 978-1328506689 |
| Language  | English |
| Page Flip  | Enabled |
| Print length  | 465 pages |
| Publication date  | July 7, 2020 |
| Publisher  | Harvest |
| Screen Reader  | Supported |
| Word Wise  | Enabled |
| X-Ray  | Enabled |

## Images

![Rose's Ice Cream Bliss - Image 1](https://m.media-amazon.com/images/I/91D4ECkn1qL.jpg)
![Rose's Ice Cream Bliss - Image 2](https://m.media-amazon.com/images/I/617PbEsprPL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ "Bliss" doesn't begin to describe it
*by P***2 on November 24, 2020*

I've been making ice cream for years. I recently thought maybe I should up my game, and bought a couple new books. Some of my finest creations (cakes, pies, breads, you name it) have come from Rose Levy Berenbaum recipes, so I thought this book would be worth buying. Are Rose's recipes fussy? Yes. Are they worth the effort? Yes. Oh, yes. In roughly 30 years of using her recipes (I believe I have every one of her books, and they have been well-used), I have yet to have one fail. So... fussy or not, I prepared to give her ice cream a shot. I thought reducing corn syrup to make a glucose substitute was a little too fussy for me, so I did buy glucose. I didn't buy any specialty stabilizers. One other thing I bought, since I was getting tired of having to find a use for zillions of leftover egg whites, was pasteurized egg yolk powder from Modernist Pantry (available on Amazon). I used that and reconstituted it according to the package directions, then used it as I would use regular egg yolks. I've got to tell you, the vanilla ice cream recipe makes the smoothest vanilla ice cream I've ever tasted. (One more note - I did not use vanilla beans. They're just too expensive these days. I used a good vanilla extract, and I'm happy with that.) I plan to serve it with pumpkin pie at Thanksgiving; I don't expect there will be any leftovers there. Rose's instructions, as always, are unbeatable, so don't be put off by the length. She gives you every detail; if you follow her instructions, you will succeed. *** Update 8/14/2022 *** I've been making these ice creams all along, but two come out as really special for hot summer days - the lemon ice cream and the lime variation. With the lemon, I close my eyes and I'm in my favorite Italian restaurant. It's so silky smooth, very lemony, a great substitute for my favorite Italian ice. As for the lime, well, I like lime, and the lime version is every bit as good as the lemon. Mmmmmmm.

### ⭐⭐⭐⭐⭐ Fabulous Recipes
*by L***K on April 15, 2021*

I have been a follower of Rose Levy Berenbaum since I purchased the Cake Bible decades ago. I have every baking book because her detail and results are exemplary. And now an ice cream book? True to form her instructions are easy to follow. Her choice of recipes are both traditional and unusual. The banana, strawberry and blood orange recipes are superb. The chocolate is the best we have ever had. I layer marshmallow fluff, shaved chocolate and almonds into it and my family just can’t get enough of it. I recommend this book highly.

### ⭐⭐⭐⭐⭐ Highly recommend
*by V***L on October 16, 2024*

This is a great little book. It's one you'll want to read from cover to cover. It is well-written and entertaining to read. The recipes are very rich. It's definitely not a book written for people who want low-calorie, light ice cream recipes. I have made several of the recipes and enjoyed each one.

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*Product available on Desertcart France*
*Store origin: FR*
*Last updated: 2026-03-22*