I scream, you scream, we all scream for ICE CREAM! And, the clamor will grow just a little louder with these delectable homemade flavors, which range from old favorites (chocolate, anyone?) to modern pleasures like lavender honey. Store-bought packages will become a thing of the past when a classic vanilla tastes fresher and better than ever before. Indulgence is even sweeter when it's simple and effortless to whip up such treats as champagne-water ice: the easy-to-follow instructions explain it all, accompanied by mouthwatering photography. Savor the lip-smacking mango ice cream with rich, ripe fruit in every bite. Mix cherry with chocolate or with almonds for a delightful delicacy, or savor every last lick of peppermint-candy ice cream, fresh melon or tangy lemon sorbets, and blood orange, coffee, or Campari granitas. Plus incredible sauces to pour over them all--like hot fudge, chocolate, caramel, butterscotch, warm toffee, and more!
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From Booklist:
Summer chefs lucky enough to own their own ice-cream freezers, mechanical or electrical, can always use more recipes for ice cream that go beyond vanilla, chocolate, and strawberry. Ice Creams offers candied ginger, greengage plum, and honey banana. This tiny book also holds recipes for sorbets, granitas, and ices. Recipes for sauces and for some accompaniments on the order of Double Chocolate Sauce and Warm Toffee provide complements to the ice creams. Color pictures ensure that cooks know what their products are destined to look like when properly prepared. Mark Knoblauch
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"About this title" may belong to another edition of this title.
- PublisherHamlyn
- Publication date2002
- ISBN 10 0600605914
- ISBN 13 9780600605911
- BindingPaperback
- Number of pages64