Ice Creams, Sorbets and Gelati

The Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and into this new book which has over 400 recipes covering ice creams, gelato, granit, parfaits, instructions on making wafers, biscuits, punches, even ice creams.
This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.

There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors. These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients.