Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts.
Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts.
Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker.
Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of. The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold. With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.
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Biscuits and Sauces for Ice Cream
Bombes and Moulded Ices
Tasting Ice Creams and Ices
20 minutes 2Tbsp 36 per cent 4Tbsp biscuits blackcurrant blender boxes and cover cent fat Chocolate Ice Cream consistency of softly cook cover and chill cover with waxed cream machine cup 8floz cups 32floz custard egg white egg yolks Finally label fl oz flavour food processor freeze French Vanilla Ice fridge to soften frozen solid fruit g 2 CUp granita Granulated sugar greaseproof paper heat Hokey Pokey ice-cream machine INGREDIENTS Metric U.S. ITbsp kulfi leave to cool liquid litre 4 cups Metric U.S. Imperial ml 1 cup moulds Parfait plastic freezer boxes processor or blender quickly scrape ready Remove the pan saucepan scoop scrape into plastic sherbet sieve soft soften sufficiently softly whipped cream sorbet spoon stir sufficiently to serve Sugar syrup taste Tbsp Tbsp 1 Tbsp tsp 1 tsp vanilla bean vanilla extract Vanilla Ice Vanilla Ice Cream waxed or greaseproof whipped cream Whipping/heavy cream 36 whisking yoghurt