Ice CreamAuthor: Joanna Farrow Sara Lewis
Publisher: Lorenz Books
Edition: Paperback with flaps
Publish date: April 2006
The definitive step-by-step guide to making memorable ice creams, sorbets, granitas and iced desserts, with stunning colour photographs of each recipe Contains 150 recipes for all the classic ice cream types and ice cream flavours, including vanilla, chocolate, raspberry, toffee and coffee A comprehensive reference section gives advice on choosing and using essential equipment, including ice cream machines, bombes, moulds and scoops, to ensure successful results every time Essential techniques, including how to flavour, ripple, marble and layer ice creams, and turn basic recipes into irresistible treats Ideas for presentation, including how to make homemade baskets, cones and biscuits, and deliciously decorative toppings and sauces Includes ideas for delicious combinations of ingredients, from traditional rum and raisin ice cream to exotic mango and passion fruit gelato Discover a wealth of elegant iced desserts, such as tortes, gateaux, bombes and terrines, unusual hot puddings with melting ice cream centres, and a range of light and refreshing iced drinks 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 Strawberry Daiquiri.With more than 150 recipes catering for every taste and occasion, combined with beautiful photography, Ice Cream and Iced Desserts cannot fail to impress.