Ice Cream Book

A master chef -- and one of the founders of <i>Gourmet </i>magazine--introduces the fundamentals of homemade frozen desserts with recipes for hundreds of mouthwatering treats. Louis P. DeGouy presents over 400 tried-and-true recipes for coupes bombes frappés ices mousses parfaits sherbets and ice creams including almost 200 ice cream recipes for butterscotch eggnog lemon mocha peach peanut strawberry vanilla and other delectable flavors.<br>Most of these recipes can be made with just an ordinary refrigerator-freezer without the need for special attachments. DeGouy covers the blending of milk and cream operating a hand freezer or a refrigerator blanching nuts preparing fruits and many other procedures. Each chapter offers several recipes for a different kind of ice cream accompanied by thorough instructions. And even if you don't care to make your own ice cream you'll find a wealth of ideas for dressing up frozen desserts from suggestions for simple sauces to recipes for baked Alaska and ice cream eclairs.