The Ice Cream Book: Over 400 Recipes
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A master chef — and one of the founders of Gourmet 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.
Most of these recipes can be made with just an ordinary refrigerator-freezer without the need for special attachments. DeGouy covers blending 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. 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.
Over 400 tried-and-true recipes for summer's delightful frozen treats, including coupes, bombes, frappés, ices, mousses, parfaits, sherbets, sundaes, and soft-serve ice creams. Nearly 200 mouthwatering ice cream recipes featuring flavors like butterscotch, chocolate, eggnog, lemon, mocha, Neapolitan, peach, peanut, strawberry, and classic vanilla. Create delectable desserts with ease using just an ordinary refrigerator-freezer—no special attachments needed! Comprehensive instructions on blending milk and cream, operating a hand freezer, blanching nuts, and preparing fruits. Each chapter offers several distinct ice cream recipes, complete with detailed, step-by-step guidance. Enjoy a treasure trove of ideas for dressing up pre-made frozen desserts with simple sauces or elaborate recipes for baked Alaska and ice cream eclairs.
Prepare to be delighted by Louis P. De Gouy’s 400 mouthwatering recipes in The Ice Cream Book. Unleash your creativity and make every day a sundae with these delectable frozen treats. From classic flavors to unique combinations, these recipes will have you screaming for more.
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.
Most of these recipes can be made with just an ordinary refrigerator-freezer without the need for special attachments. DeGouy covers blending 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. 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.
Over 400 tried-and-true recipes for summer's delightful frozen treats, including coupes, bombes, frappés, ices, mousses, parfaits, sherbets, sundaes, and soft-serve ice creams. Nearly 200 mouthwatering ice cream recipes featuring flavors like butterscotch, chocolate, eggnog, lemon, mocha, Neapolitan, peach, peanut, strawberry, and classic vanilla. Create delectable desserts with ease using just an ordinary refrigerator-freezer—no special attachments needed! Comprehensive instructions on blending milk and cream, operating a hand freezer, blanching nuts, and preparing fruits. Each chapter offers several distinct ice cream recipes, complete with detailed, step-by-step guidance. Enjoy a treasure trove of ideas for dressing up pre-made frozen desserts with simple sauces or elaborate recipes for baked Alaska and ice cream eclairs.
Prepare to be delighted by Louis P. De Gouy’s 400 mouthwatering recipes in The Ice Cream Book. Unleash your creativity and make every day a sundae with these delectable frozen treats. From classic flavors to unique combinations, these recipes will have you screaming for more.
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