Ice cream can be made from a vast range of ingredients, and there are hundreds of different ways of presenting it. In this book, strawberry ice cream, and other classics, compliment more elaborate dishes, such as zabaglione ice cream torte, as well as techniques for making that most spectacular of ice creams - the hot dessert opening section.
Advice on equipment, flavourings and presentation techniques along with hints and professional tips for making successful ice cream are featured in the opening section.
Throughout the book, stunning photographs provide a delicious visual feast, comparable only with the taste sensation you will experience when you first sample your own home-made ice cream.
