Sorbets and Ice Creams: And Other Frozen ConfectionsFrom lusciously creamy ice creams and frozen yogurts to light and fruity ices and sorbets, this dishy dessert book has a refreshing treat to delight every palate. Sorbets and Ice Creams offers nearly fifty recipes for simple and sophisticated frosty confections year-round. No store-bought frozen treat can rival the spectacular taste and heavenly texture of one freshly made at home. No wonder we all scream for ice cream! |
Contents
INTRODUCTION | 9 |
ICE CREAMS AND GELATOS | 41 |
FROZEN MOUSSES PARFAITS AND BOMBES | 83 |
TABLE OF EQUIVALENTS 96 | |
Common terms and phrases
½ cup 2/3 cup sugar barely simmering water beat until light beaten 1 cup Biscotti blender blender or food blood orange candy caramel coats the spoon cold water cook over barely cool to room corn syrup Cover and refrigerate cream and vanilla cream maker according cup fresh cup heavy whipping cup water cups half-and-half 2/3 custard coats dessert double boiler egg yolks electric mixer flavor food processor Freeze the mixture freeze until firm frozen yogurts gelato Grand Marnier half-and-half 2/3 cup half-gallon plastic container ice cream maker Immediately place INGREDIENTS 3/4 cup Let cool light and fluffy liqueur manufacturer's instructions mixer or food nuts orange zest pan of cold pistachios place the pan plastic wrap praline processor and beat raspberries return this mixture room temperature semifreddo sorbet square metal pan stir to cool stirring constantly sugar 6 egg tablespoons teaspoon vanilla extract water and stir water until scalded Whisk the sugar