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Ice Cream: The Whole Scoop Book
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Ice Cream: The Whole Scoop Book

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This is an in-depth, definitive book on this much-loved American treat. Everything you could ever want to know about making it, flavoring it, and storing it.
  • Covers ice cream, frozen yogurt, sorbet, sherbet, custards, cakes, pies, and even non-dairy alternatives
  • Damerow
  • 7"x10"
  • 384 pages
"...the most complete book on ice creams and frozen desserts ever published..." --Los Angeles Times.
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Table of Contents

List of Illustrations
Foreword by Kenneth M. Cook & Phillip G. Keeney
Introduction: The Evolution of Ice Cream

  • Part One: Freeze It
    1. Still Freezing
    2. Selecting an Ice Cream Freezer
    3. Ice and Sorbet
    4. Sherbert and Ice Milk
    5. Ice Cream
    6. Frozen Custard
    7. Frozen Yogurt
    8. Ice Cream for Restrictive Diets
    9. Dairy Alternatives
    10. Soy Ice Cream
  • Part Two: Perfect It
    1. The Cream in Ice Cream
    2. How Sweet It Is
    3. Emulsifiers and Stabilizers
    4. Unlimited Flavors
    5. From Fruit to Nuts
    6. Smooth Texture
    7. Stir Freezing
    8. Hardening and Storing
    9. Socials and Tastings
    10. Trouble Shooting
  • Part Three: Embellish It
    1. By the Scoop
    2. Edible Cups
    3. Soda Fountain Drinks
    4. Sundaes, Parfaits, and Splits
    5. Ripples
    6. Bombes and Other Molds
    7. Cakes and Sandwiches
    8. Decorating Ice Cream Creations
    9. Ice Cream Pies
    10. Baked Alaska
  • Apendices
    • Mix-ins
    • Conversions - American to European
    • Supplies

Selected Bibliography

Excerpt from page 1-2.

Technically speaking the term "ice cream" applies to a specific kind of food. It is, in fact, defined by law. Our everyday usage doesn't always conform with the legal definition, largely because there is no satisfactory generic word for the category of foods that includes not only ice cream but also sherbet, frozen yogurt, Tofutti, sorbet and the like.

Sometimes we group them all together as "frozen desserts" a term that hardly fits vegetable sorbets, which are served as appetizers or condiments. "Frozen dainties" was an early effort that sounds quaint today and "frozen refreshments" is cumbersome. We thus tend to call them all "ice cream" much as some of us erroneously call all soft drinks "Coke." But the noun "freeze" handily describes ice cream together with all other frozen treats and I will use it thus throughout this book.

The recipes that follow include every kind of freeze popular today, organized according to basic formula rather than flavor. There are two reasons for this unusual departure from the norm.

First, it's confusing to be confronted with page after page of recipes for vanilla ice cream, for example, with no indication of the significant difference between them. I have therefore introduced each basic freeze in a way that clarifies exactly how it is different from the others. Only after a sound foundation is laid will variations be given.

This method of organization will help you find the answer to the inevitable question Which recipe is best? Each of us holds our own preferences for the ingredients we use either because of their contribution to texture and flavor or because of our individual dietary concerns. The second reason for organizing recipes according to category is precisely to help you choose the foundation on which you prefer to build flavoring variations.

Another way recipes in this book depart from the usual is in format. Traditional recipe format requires skipping back and forth between a list of ingredients and separate directions for their use an unwieldy system making it all too easy to overlook a key ingredient or instruction.

In the recipes that follow you'll find procedures noted on the left-hand side and ingredients listed at the right. Read each recipe as you would anything else, from left to right, working your way down the page. The narrative explains as you go what's to be done with which ingredients while a glance down the right-hand column will tell you what ingredients you need to have on hand.

Personal style will strongly influence the way in which you prepare a mix or how you operate your ice cream maker. Two people using the exact same ingredients and seemingly identical freezing methods can easily end up with different results in taste texture, quality or quantity. This book gives you all the information you need to adjust your recipes or freezing techniques until you're completely satisfied with the results.

When it comes to frozen treats, anything goes. So be bold. Consider this book a guideline for devising recipes that are distinctly yours. Tasting evaluating adjusting and tasting again--it's all part of the exciting adventure of making your own ice cream!

Copyright permission by Glenbridge Publishing Ltd.

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