The Ice Bible
From granita to vanilla ice cream. The art of ice cream preparation.
A standard work it should become, the ice cream bible it has become. Who does not want to rely on the purchased and prefers to take the ice cream production in their own hands, is well advised with this book. Just published, it gathers on its 320 richly illustrated pages over one hundred ice cream recipes. The authors have really thought of everything, from creamy classic vanilla ice cream to refreshing vegan fruit sorbet. In addition, there are ideas for homemade ice cream ingredients such as nut puree as well as for toppings, which you can mix yourself quite easily from frozen berries, for example. A clear classification facilitates the overview, because each ice cream category is initially preceded by a basic recipe: Milk-cream ice cream with or without egg, dark or white chocolate ice cream without egg, yogurt ice cream without egg, fruit-milk ice cream without egg, vegan ice cream, parfaits, sorbets, granitas.... So really no wishes remain open. And who wants to know something about the history of ice cream making, about technology and operation of ice cream machines, as well as the basic ingredients and required kitchen tools, should first read the very detailed, informative warenkundlichen part of this book, which precedes the pleasure part.
Article Number 203774
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