New York City-based Van Leeuwen focuses on old-fashioned techniques and high-quality ingredients—and the book shares the hows and whys to making the brothers' much-celebrated frozen fare. They favor French-style ice cream made with egg yolks, and the book includes a helpful primer to walk you through the sometimes-tricky custard-making process (and offers ideas for how to use all those extra egg whites). There's a chapter on vegan ice cream (their versions are delicious, trust us), a smattering of sorbets and granitas, and various ice cream add-ins, but most of the book is devoted to what Van Leeuwen does best: simple, straightforward flavors like chocolate, strawberry and hazelnut, plus a few wild cards like chamomile-honey, sticky black rice and stout to keep life interesting.

Price: $30