 | Krups 358-70 La Glaciere Ice Cream Maker
I've used this ice cream maker for dozens of sorbets and ice creams. It's small and inexpensive.
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 | Cuisinart ICE-20 Automatic 1-1/2-Quart Ice-Cream Maker, White
Buy new: $46.25 / Used from: $34.99 My sister and brother-in-law use this model, and it looks a bit more convenient. Same size, same basic setup of freezing the bowl.
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 | Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker, Stainless
Buy new: $699.00 A friend of mine has this one; he made 16 ice creams and sorbets for a party. If you want to produce in bulk, you'll need something like this. It doesn't really make better ice cream, though.
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 | Pyrex Prepware 1-Quart Measuring Cup, Clear with Red Measurements
Buy new: $8.00 / Used from: $6.99 You'll need two of these. One for tempering the eggs before cooking the custard and one for holding the strained results. That way, you don't have to wash it at a critical stage.
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 | Rösle Tea Strainer, Fine Mesh
Buy new: $18.95 You'll use this to strain the custard of egg solids before chilling. Rosle gear is great.
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 | Deluxe Pyrex 10-pc. Storage Set
Buy new: $25.79 Perfect for storing frozen ice cream and sorbet in freezer.
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 | All-Clad Stainless 1-1/2-Quart Saucepan
Buy new: $74.95 / Used from: $67.99 The perfect sauce pan for making custards. Get two if you plan to make fruit ice cream, as you'll need one to cook down the fruit before pureeing it and straining it.
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 | Microplane Grater/Zester
Buy new: $11.95 A micro-plane is great for lemon peel, which you'll need to balance sorbets and fruit ice creams.
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| Rosle Sauce Pan Whisk 27 Cm
Try to track one of these down. There's nothing like this whisk for custards or for gravies.
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 | Chez Panisse Desserts by Lindsey R. Shere
Buy new: $19.66 / Used from: $11.49 An education in fruit sherbets and ice creams, dozens of recipes balancing acidity, sweetness and texture to get the most out of your ice cream maker. Great tarts and cobblers are a bonus!
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 | On Food and Cooking by Harold McGee
Buy used from: $12.25 McGee lets you in on the secret of cream and eggs in this science meets cooking bonanza. I've read that he's working on a second edition.
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 | The Curious Cook: More Kitchen Science and Lore by Harold McGee
Buy used from: $25.73 McGee gives you the skinny on the science of fruit acid in his chapter on ice cream and sherbet. This book and the first one, "On Food and Cooking", are great reading for the scientifically inclined.
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 | The Man Who Ate Everything by Jeffrey Steingarten
Buy new: $10.88 / Used from: $3.51 If you can't get enough, this book is fun and has a nice chapter on gelato (gelato = frozen dessert, gelato = ice cream, sorbetto = sorbet = sherbet). Laugh out loud funny stories for the foodie.
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 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $21.36 A revision of McGee's first book; a must have for its chapter on cream and milk. It's rather historical and encyclopedic.
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 | Zyliss Ice Cream Scoop
Buy new: $8.99 You'll need a good scooper if your freezer's very cold.
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 | Rösle Silicone 8-Inch Spatula White
Buy new: $12.95 A good silicon (dishwasher safe) spatula is the way to go for the last drops of custard, fruit puree and ice cream from the freezing bowl.
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 | Stainless Steel Chinois 8-in.
Buy new: $119.90 Get a serious chinois -- a small one like this is fine for ice cream/sorbet. There's nothing like it for straining fruit purees and sauces. Get a bigger one to use for savories like stock.
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 | Frozen Desserts: The definitive guide to making ice creams, ices, sorbets, gelati, and other frozen delights by Caroline Liddell
Buy new: $11.53 / Used from: $1.79 The best historical treatment I've seen, but I don't like the recipes as much as Lindsey Shere's. It does cover Philly-style (no eggs).
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