Ice Cream & Desserts

Ice Cream & Desserts covers the frozen and the plated, from the chemistry of ice cream to Latin American style ice pops.

Dana Cree is a James Beard nominated pastry chef, and in Hello, My Name Is Ice Cream she teaches not just recipes but why they work, how fat, sugar, air and freezing temperature interact. More than 100 recipes, plus an explanation of how flavours are built and combined.

Jan Hedh, the godfather of Swedish pastry, brings together more than 300 recipes for ice cream, gelato, sorbet, granité and parfait in Glass på riktigt, with the chemistry and storage covered across 263 pages. Hanna and Angelo Scarfò run Gelato Scarfò in Ålsten and share around thirty recipes, as well as what separates gelato from ice cream, namely lower fat content, less air and a higher serving temperature.

Maria Borda has Bolivian roots and writes in Paletas about Latin American ice pops, including water based, fruit, milk and vegan varieties.

This is the section where the book and the equipment are most closely connected. An ice cream machine rarely produces restaurant quality results until someone has explained why.