Make Your Own Ice Cream (eBook, ePUB)
Classic Recipes for Ice Cream, Sorbet, Italian Ice, Sherbet and Other Frozen Desserts
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Updated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that's sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet an...
Updated for modern kitchens, this vintage book of ice cream recipes offers a mouthwatering selection of frozen treats that's sure to include something for everyone. In addition to dozens of different types of ice cream and sherbet, the recipes cover frozen puddings, soufflés, parfaits, and mousses as well as tasty toppings. Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts.
Author Sarah Tyson Rorer (1849-1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.
Author Sarah Tyson Rorer (1849-1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics. Her classic recipes, which are ideal for inexperienced dessert-makers, are compatible with modern ice cream machines.
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