Ice Cream and Frozen Desserts

by Peggy Fallon

There's a new twist in the world of frozen desserts: homemade. Learn step-by-step how to use each type of ice cream machine on the market, and then indulge your creativity in the kitchen with this... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0756628857
• ISBN13: 9780756628857
• Release Date: January 2007
• Publisher: DK Publishing (Dorling Kindersley)
• Length: 192 Pages
• Weight: 0.95 lbs.
• Dimensions: 0.8" x 7.2" x 8.7"

Customer Reviews

Freeze it Now!

This is the best ice crean book and one of the best dessert books I've seen. Amazing creativity with wonderful photos, so anyone can recreate them. I've given several as gifts and everyone has been thrilled. Whimsical creations aside, there are some different and way tasty flavors as well. Make room in the freezer!

great recipes

This is a great book for ice cream recipes and other frozen desserts. Easy to follow, great color pictures, reasonable price.

New Ideas for Great Desserts

I think my husband and the kids were getting bored with my unimaginative desserts or snacks during the dog days of summer. He bought me this book on ice cream and desserts and I thought: "Sure, that's all I have time for!" But to my surprise, the recipes were easy to follow and fun to make. And the kids love to help. So not only do I have lots of surprises for the family during the summer(including low fat yummies), but great ideas for special occasions during the whole year. Peggy Fallon has a flare for guiding even clutzy cooks like me through each recipe and knows how to impress whoever you're serving. I highly recommend this one! G.G.

Don't be left out in the cold!!

From the Orange County Register August 9, 2007 by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family When is a baked potato not a baked potato? When it's made out of ice cream, that's when! Peggy Fallon, a self-proclaimed "sucker for trompe-l'oeil" (French for "trick the eye"), delivers so many whimsical, crowd-stunning ideas in "Ice Cream and Frozen Desserts" you'll want to clear out your freezer to make room. A Watermelon Bombe with chocolate chips masquerading as pits. And how about Ice Cream Spaghetti...with meatballs and garlic bread! "I have a perverse sense of humor, I guess," admitted Fallon. "It's based on an Italian dessert. They do all sorts of playful things with it. I got carried away. Once I get on a roll it's hard to stop!" Use a potato ricer or spaetzle maker to squeeze out the strands. The meatballs are small chocolate truffles rolled in cocoa powder or finely chopped nuts. Strawberry jelly or sauce mimics tomato sauce. For the garlic bread, toast pound cake slices and trim to shape; then top with apricot jam mixed with minced fresh mint to simulate garlic butter. But novel presentations are just the beginning in this lusciously photographed step-by-step primer to frozen confections, whether you use Fallon's imaginatively flavored homemade ice cream, gelato, sorbet, frozen yogurt, granita, sherbet - the list goes on - or even store-bought. "I think the appeal of homemade ice cream is that you control what goes into it," Fallon noted. "There are so many odd ingredients in most supermarket ice cream. Just look at the labels. When you make your own, you use real cream, eggs, sugar and milk." Fallon presents over one hundred flavorful treats to tempt you: Chocolate Chipotle Ice Cream. Espresso Bean Gelato. Black Forest Frozen Yogurt with Chocolate and Cherries. Green Apple Sorbet. There's even a chapter on the light side: Drambuie Ice Milk. Tangerine Buttermilk Sherbet. Quick Caramel-Pecan Light Ice Cream. "It doesn't always have to be a high-fat experience," she explained. "You can get the same satisfaction. The low-fat ice creams we're seeing today contain fish emulsions, carrageenan and all kinds of bizarre things they have to use to keep the calorie count down. By making it at home there are no preservatives." Confused about which ice cream maker to buy? A helpful guide demystifies the selection. "It used to be you'd have to buy an expensive imported Italian machine that would cost as much as your first car," Fallon quipped. "But they've come down in price, and more manufacturers are getting involved. You're going to be seeing a lot of homemade ice cream." While store-bought ice cream is fine for many of the recipes, Fallon warns, "If it comes in a size larger than a quart, beware. Buy premium or super premium rather than stuff that's got a lot of air whipped into it. I'd rather have a small portion of something really good than a ba

There is more to ice cream than 31!

There is a reason everyone smiles when eating ice cream. It is the happiest of foods. This book will let you bring on the joy with creative and unique recipes that are easy to do. All recipes are well written and the photographs are beautiful. Who needs to go to the ice cream store?