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The Best Ice Cream Maker Cookbook Everby Peggy Fallon
Synopses & Reviews
I scream, you scream, we all scream for ice cream! With expert tips and recipes for everything from simple vanilla and chocolate to refreshing granitas, sorbets, and parfaits, this irresistible cookbook is the complete guide to creating delectable frozen desserts in ice cream machines.
Ever Since the Invention of the Hand-Crank Freezer in 1843, ice cream makers have been increasingly refined, and today there is a wide range available — from the non-motorized hand-cranks to expensive Italian machines that don't require ice. The Best Ice Cream Maker Cookbook Ever offers recipes for using all the fabulous ice cream makers on the market. Popular food writer and recipe developer Peggy Fallon helps readers choose the best machine for their needs and shows how to use it. She presents a stunning range of frozen treats for every taste and fancy — from basic flavors to delightfully innovative creations. Also included are enticing swirls and stir-ins (Almond Fudge, Blueberries and Cream); lighter ice creams with plenty of taste; fabulous sorbets such as Bitter Chocolate, Mango, and Margarita; and classic Italian granitas and ices. With a special chapter on sauces and toppings, as well as recipes for ice cream cakes, pies, and parfaits, this is the book all ice cream lovers will want to have on their cookbook shelf.
Featuring expert tips and recipes for everything from simple ice creams to refreshing granitas and sorbets, this cookbook offers the complete guide to creating delectable frozen desserts in ice cream machines.
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own — an inexpensive canister or a top-of-the-line electric freezer — there's an extra special treat here for you.
Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons — swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.
Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.
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