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The Ice Cream Bible
Capturing the essence of summer with homemade ice creams, sorbets, gelatos and ices.Using the easy and delicious recipes in The Ice Cream Bible and an ice cream maker, home chefs will have everything needed to make a range of luscious frozen desserts to satisfy everyone all year round. Here is a selection of the mouthwatering recipes:- Ice creams: raspberry white chocolate, pine nut and honey, hazelnut, cookies and creme, mango crème brûlée, lemon dill- Ices, sorbets and granitas: pomegranate ice, spicy plum sherbet, pear ice, almond snow granita, frozen lemon meringue pie, chili honey lime sorbet, berry banana ice, black pepper and berry ice, ice wine ice, star anise and mandarin orange ice- Gelatos: honey-walnut gelato, grapefruit lime gelato, super-fast milk gelato, pear-gingerricotta gelato, pear and buttered pecan gelato, toated pine nut gelato, milky gelato.The authors also provide expert guidance on purchasing a suitable ice cream maker, dozens of fabulous recipes for sauces, and tips and techniques for making the perfect ice cream every time..-.
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Passion For Ice Cream
2007 IACP Award Winner! Anybody who loves ice cream knows there’s nothing better than a scoopful of homemade. Nothing, that is, except star pastry chef Emily Luchetti’s fabulous recipes for making your own. This gorgeous cookbook doesn’t just have all the crowd-pleasers, it’s bursting with flavors you’ll never find in the store. Even better, because sometimes a spoon just isn’t accompaniment enough, there’s a host of beautiful dessert recipes featuring ice cream in all its lusciousness. There’s chocolate, strawberry, and butter pecan; there’s orange-cardamom, root beer granita, and pomegranate sorbet. There’s popsicles, floats, and parfaits. And then there’s Coffee Meringues with Coconut Ice Cream; Blackberry Sorbet Filled Peaches; and Chocolate Crepes with Peppermint Ice Cream. But wait…There’s Shortcake and Rum Raisin Ice Cream Sandwiches; Sauternes Ice Cream and Apricot Sherbet Cake; and Chocolate Cupcakes Stuffed with Pistachio Ice Cream. Aficionados needn’t worry if their tastebuds are more deluxe than their ice cream maker because all of these treats can be made with a modest handcrank model or the fanciest machine. And to top it all off, there’s a chapter on making sauces from scratch and a handy chart that lists the ice cream flavors alphabetically for easy reference. The reason homemade ice cream tastes so much better than store-bought is because you use fresher ingedients and less air. That means it’s richer, creamier, and tongue-tingling with flavor. The reason Emily’s recipes taste so good is because she’s a genius when it comes to desserts. If proof were needed, ice-cream fans need look no further than these mmm, mmm, mmm, melt-in-your-mouth recipes..-.
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Serendipity Sundaes
A little bit naughty and a lot nice, Serendipity 3 is a colorful culinary landmark for New York’s sweets-seeking families, tourists, and scenemakers alike. Serendipity Sundaes (following on the success of their last book, Sweet Serendipity) is chock-full of entertaining inspiration for creating your own versions of its world-famous towering treats at home. Sprinkled throughout the many easy recipes are morsels of the restaurant’s celebrity-studded history and candy-colored personality. Wit and whimsy abound in the realm of Serendipity—there’s the Strawberry Fields Sundae, the Cheesecake Vesuvius, and the Outrageous Banana Split, to name but a few. Don’t forget the many melting sundae spinoffs either—the famous Frrrozen Hot Chocolate, Ice Cream Sandwiches, and Milkshakes and Malteds. For the truly devoted decadents, there is also a section on making your own ice cream, sauces, and special toppings from scratch. Praise for the restaurant: When you find something this good, it must be shared. —Oprah Winfrey Bad moods melt quickly here. —Saveur.-.
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Homemade Ice Cream
Scream for ice cream! Homemade ice cream has a special taste that money can’t buy, and it is a family activity and summer tradition in many homes. But for the novice, homemade ice cream isn’t as simple as it seems, and even families that have been making it for years look for new recipes and ideas to challenge their skills and delight their taste buds. More than 200 fully tested recipes, ranging from the simple to the sublime Step-by-step instructions for making ice cream, sherbet, sorbet, frozen yogurt, and gelato, as well as frozen and ice-cream based drinks Topping and serving recipes and ideas.-.
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Making Ice Cream And Iced Desserts
There is something about ice cream that makes it impossible to refuse. Be it a single scoop of vanilla in a cone or a sumptuous rippled chocolate terrine, ice cream has long been a well-loved treat. This irresistible book traces the origins and history of ice cream and ices from their appearance on the dinner tables of aristocratic families in Europe and America in the 1800s, to the emergence of sweet sellers and ice cream parlours in the 20th century. The improvement in ice cream machines and the increasing availability of cheap, basic ingredients meant it was not long before good ice cream could be made at home. Ice Cream and Iced Desserts shows how easy it is to make your own delicious ice cream, whatever the occasion. The comprehensive introduction explains all you need to know about using equipment, such as ice cream machines, moulds and scoops, as well as covering key ingredients, such as milk, cream, eggs, chocolate and vanilla. The step-by-step coverage of basic techniques demonstrates clearly how to make, freeze, decorate and serve ice creams and sorbets. Experiment with different flavours, learn to layer and ripple, use moulds of different shapes and sizes, and make your own baskets, cones, biscuits and ice bowls. Create classic sauces and toppings, or learn how to add that final decorative touch. The techniques selection shows you how to make delicious iced lollies, a treat that anyone will find irresistible! Eleven chapters containing mouthwatering recipes for classic sorbets and granitas, traditional vanilla, chocolate, toffee and coffee ice cream, as well as fruit and nut combinations, reveal just why ice cream is so universally popular. Recipes for moulded ice creams, such as caramel and pecan terrine, and cassata, are also included, showing how easily a basic ice cream can be transformed into a sophisticated dessert. Ice cream is fairly versatile, and can be used to make hot desserts, to create elegant desserts for special occasions or combined with herbs, spices and flowers for a delicious taste sensation. Iced drinks provide the ideal solution to hot summer afternoons – chose from iced Margaritas, Lemonade on Ice, Tropical Fruit Sodas and .-.
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Ice Cream
The discovery of a new dish does more for human happiness than the discovery of a star, the noted gourmet Brillat-Savarin once wrote. If that’s so, the discovery of ice cream must be worth a whole galaxy. And the name of the discoverer should be emblazoned in the heavens. The trouble is, we don’t know who made that first dish of vanilla, strawberry, or triple chocolate chunk ice cream. That may explain why there are candidates for the honor all over the world. Some give the ancient Romans credit for inventing ice cream, but although they did send their slaves off to the mountains to get snow, they didn’t make ice cream with it. Others say Marco Polo brought ice cream back to Italy from China. He didn’t. The Chinese and the Europeans developed their ice cream separately. In the Arab world, snow and ice were combined with fruits and a sweetener–usually honey or sugar–to make a chilled drink called a sharbat. The word led to the English sherbet, the French sorbet, the Italian sorbetto and the Spanish sorbete. But a sharbat was and still is a drink. The most-told story is that Catherine de Medici brought ices from Italy to France in the 16th century when she married the future King Henry II. The reality is that ices didn’t appear in France for another century, and French confectioners said they had to go to Italy to learn how to make them..-.
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