Ice cream is impossible to resist, whatever your age and whatever the occasion. Cooks and chefs across the world have spent hundreds of years perfecting every possible way of delighting our taste-buds with delicious ices. Whether you want a cooling Raspberry Sherbet or Watermelon Granita; a tempting...

Ice cream is impossible to resist, whatever your age and whatever the occasion. Cooks and chefs across the world have spent hundreds of years perfecting every possible way of delighting our taste-buds with delicious ices. Whether you want a cooling Raspberry Sherbet or Watermelon Granita; a tempting Passion Fruit Mousse or Hot Apple Ice Cream with Cinnamon Bread to finish off a dinner party; or an Apricot Parfait or Nougat Ice Cream just for the sheer indulgence, you will find it in this book. A practical introduction provides information on how to make ice cream by hand and by machine, how to layer and ripple, use moulds of different shapes and sizes, and how to make your own baskets, cones, cookies and ice bowls, as well as describing the equipment you need and the range of dazzling ingredients you can use. Every conceivable type of ice cream is covered, including classics such as vanilla, chocolate, coffee, toffee, rum and raisin, along with irresistible new combinations, such as peach and almond, gooseberry and elderflower, rosemary, star anise, chilli, basil and saffron. Clear easy-to-follow recipes are accompanied by 300 beautiful photographs to ensure perfect results every time.