Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights

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Macmillan, Jul 15, 1996 - Cooking - 192 pages
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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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LibraryThing Review

User Review  - herschelian - LibraryThing

There is nothing better than homemade icecream, and this must be the definative book on the subject. I bought it after having a wonderful Lemon icecream for dinner at a friend's house, she said the recipe came from this book. My favourite recipe in it, so far, is Marmalade icecream. Read full review


Biscuits and Sauces for Ice Cream
Bombes and Moulded Ices
Tasting Ice Creams and Ices

Common terms and phrases

References to this book

About the author (1996)

Caroline Liddell is a professional food writer and cooking teacher.

Robin Weir is an enthusiastic amateur cook. Both authors live in England.

Bibliographic information