Books
Williams-Sonoma

Williams-Sonoma Frozen Desserts

Turn your kitchen into an ice cream parlor with these classic and contemporary treats.
Create homemade masterpieces like spiced pumpkin ice cream, honey-lemon frozen yogurt, orange sorbet, and sangria granita. Embellish your dessert with zesty gingersnaps, fudgy brownies, or a boozy butterscotch sauce. Walk down memory lane (without leaving your kitchen) for an old-fashioned chocolate malt or a modern root beer float. With over sixty recipes, this book is the ultimate resource for frozen dessert bliss.
Frozen Desserts includes ideas for scoops, shakes, slushes, sundaes, sandwiches, special-occasion treats and more. Whether you’re rediscovering a classic or testing a modern favorite, your home kitchen turned ice cream parlor will be churning out frozen greatness. With purchased substitutes and made-from-scratch recipes, these sweets can be adjusted to fit any schedule—and throughout the book you’ll also find tips for serving, storing, and personalizing your desserts.
133 printed pages
Original publication
2015
Publication year
2015
Publisher
Weldon Owen
Have you already read it? How did you like it?
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Quotes

  • Menna Abu Zahrahas quoted3 years ago
    Making custard-style ice cream calls for incorporating eggs into a hot milk-based mixture.
  • Menna Abu Zahrahas quoted3 years ago
    Making Frozen Desserts
    Good-tasting, well-textured ice cream relies on a well-made custard. This process may seem intimidating at first, but becomes second nature once you make it a few times.

    PREPARING A CUSTARD BASE
  • Menna Abu Zahrahas quoted3 years ago
    The book begins with a chapter on the basics, including ice cream, gelato, frozen yogurt, sorbet, and granita, all made with an electric ice cream maker.

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