A detailed opening reference section traces the origins and history of ice cream from its early exclusivity on the dinner tables of aristocratic families in the 18th century to the later appearance of street sellers and ice cream parlours.
The books explains everything about making ice cream in a machine, with hands-on coverage of basic techniques such as pre-chilling, churning and adding flavourings.
With easy-to-follow steps in each recipe, making ice cream becomes a pleasure.
There is also general advice on ingredients, equipment and special techniques and fantastic ideas for presentation.
