Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights by Caroline Liddell (Weir) and Robin Weir

  • Sugar syrup

    from Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights Frozen Desserts by Caroline Liddell (Weir) and Robin Weir

    • Categories: Cooking ahead; Vegan
    • Ingredients: sugar
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Notes about this book

  • Eat Your Books

    Also published in the UK under the title "Ices: The Definitive Guide."

  • Jane on April 22, 2009

    There are recipes here for ice creams you could never have imagined along with the best recipes for all the standards.

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  • ISBN 10 0312143435
  • ISBN 13 9780312143435
  • Published Jul 15 1996
  • Format Paperback
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher St. Martin's Griffin
  • Imprint St. Martin's Griffin

Publishers Text

These (more than 200) totally reliable recipes range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Easter and American interpretations of the dessert no one can get enough of. The majority of recipes 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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