The ultimate frozen dessert book: a complete guide to by Bruce Weinstein, Mark Scarbrough
By Bruce Weinstein, Mark Scarbrough
Gelato will be Italian for ice cream, however the final Frozen Dessert e-book is American for the sequel to the best-selling final Ice Cream e-book. within the 9th installment of the wildly renowned final sequence, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out greater than 500 recipes and diversifications for all types of frosty treats, together with a variety of gelato, granita, sherbet, and semifreddo. and there is a complete bankruptcy on truffles, pies, and different treats made with ice cream or gelato, no matter if home-made or store-bought! Bruce and Mark end up that once it involves frozen cakes, ice cream is simply the tipof the iceberg! jointly, those books makethe final compendium on frozen treats.
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Additional resources for The ultimate frozen dessert book: a complete guide to gelato, sherbet, granita, and semifreddo, plus frozen cakes, pies, mousses, chiffon cakes, and more, with hundreds of ways to customize every recipe to your own taste
Immediately reduce the heat to very low—if you’re working on an electric stove, move the pan to a second burner just now set on low. Cook slowly, stirring all the while, until the mixture thickens slightly, just 46 The Ultimate Frozen Dessert Book enough to coat the back of a wooden spoon, about 2 minutes. Strain through a ﬁne-mesh sieve into a clean bowl; stir in the vanilla and salt. Refrigerate until cold, for about 4 hours, or overnight. 4. As you prepare your ice cream machine, place the ﬁg custard and the machine’s dasher, if possible, in the freezer to get them really cold, but for no more than 10 minutes.
4. Just before freezing, place the custard and your ice cream machine’s dasher, if possible, in the freezer for 10 minutes, just to get them cold. 50 The Ultimate Frozen Dessert Book 5. Freeze in your ice cream machine according to the manufacturer’s instructions. Serve at once—or transfer to a large container or individual-serving containers and store in the freezer, tightly sealed, for up to 1 month; soften at room temperature for up to 10 minutes before serving. Gingerbread Gelato Reduce the sugar to 1⁄4 cup; add 1⁄4 cup plus 2 tablespoons packed dark brown sugar with the remaining sugar.
Pour the hazelnuts and milk in a food processor ﬁtted with the chopping blade or a wide-canister blender. Process or blend until fairly smooth. (You may work in batches, if necessary. ) Pour the pureed mixture into the prepared sieve; drain for 15 minutes. 4. Gather the cheesecloth into a ball with the hazelnuts inside it. Holding it over the sieve and bowl, gently squeeze as much milk from the nuts as possible. You should 52 The Ultimate Frozen Dessert Book end up with about 21⁄4 cups hazelnut milk; if you have less, add whole milk to bring the mixture up to the desired amount.