If you've ever fancied making your own ice cream, this is the cookbook for you! Learn to make every flavour of homemade ice creams, sorbets and granitas plus irresistible toppings and sauces from classic hot fudge to exotic candied red beans and cajeta (a Mexican form of caramel), and mouth-watering mix-ins like chocolate chip cookie dough, buttercrunch toffee, and honey-sesame brittle. Accomplished pastry chef David Lebovitz provides a step-by-step guide to making a wide variety of frozen treats using ripe, seasonal fruits, fragrant vanilla, toasted nuts and spices and much more in this lavish recipe book. With an essential equipment overview, advice on what to look for when purchasing ingredients, and expert technical advice, this cool as ice cook book is the perfect addition to your kitchen and contains all the info you’ll ever need on how to create the perfect scoop.
DAVID LEBOVITZ is a pastry chef, author, and creator of the award-winning food blog www.davidlebovitz.com. Trained as a baker in France and in Belgium, he worked for twelve years in the pastry department at the famed Chez Panisse restaurant in Berkeley, California. Room for Dessert, his first book, was an International Association of Culinary Professionals award nominee. He is also the author of The Sweet Life in Paris and The Perfect Scoop. David writes, blogs, and leads culinary tours from his home in Paris, France.