The ultimate frozen dessert book : a complete guide to gelato, sherbet, granita, and semmifreddo, plus frozen cakes, pies, mousses, chiffon cakes, and more, with hundreds of ways to customize every recipe to your own taste

Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book . In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats. Cover ......Page 1 Title Page ......Page 3 Dedication ......Page 4 Contents......Page 5 Introduction......Page 7 Gelato Recipes......Page 9 A Dozen Tips for Gelato Succ......Page 11 About Mix-Ins......Page 13 Almond Gelato......Page 14 Anise Gelato......Page 16 Apricot Gelato......Page 18 Bacio Gelato......Page 21 Banana Gelato......Page 24 Blackberry Gelato......Page 26 Blueberry Gelato......Page 28 Cassata Gelato......Page 30 Cherry Gelato......Page 32 Chestnut Gelato......Page 34 Chocolate Gelato......Page 36 Cinnamon Gelato......Page 39 Coconut Gelato......Page 42 Date Gelato......Page 44 Dulce de Leche Gelato......Page 46 Egg Nog Gelato......Page 48 Espresso Gelato......Page 50 Fig Gelato......Page 52 Fior di Crema......Page 54 Ginger Gelato......Page 56 Hazelnut Gelato......Page 58 Honey Gelato......Page 61 Lemon Gelato......Page 63 Lime Gelato......Page 65 Mango Gelato......Page 67 Maple Gelato......Page 69 Mascarpone Gelato......Page 71 Mint Gelato......Page 73 Mocha Gelato......Page 75 Orange Gelato......Page 77 Peach Gelato......Page 79 Peanut Butter Gelato......Page 81 Pecan Gelato......Page 83 Pine Nut Gelato......Page 86 Pistachio Gelato......Page 88 Pumpkin Gelato......Page 90 Raisin Gelato......Page 92 Raspberry Gelato......Page 94 Rice Pudding Gelato......Page 96 Stracciatella Gelato......Page 98 Strawberry Gelato......Page 100 Torroncino Gelato......Page 102 Vanilla Gelato......Page 104 Walnut Gelato......Page 106 White Chocolate Gelato......Page 109 Sherbet Recipes......Page 111 About Mix-Ins and Additions......Page 112 Five Tips for Sherbet Success......Page 113 Apricot Sherbet......Page 114 Blueberry Sherbet......Page 115 Cantaloupe Sherbet......Page 116 Coconut Sherbet......Page 118 Grapefruit Sherbet......Page 119 Kumquat Sherbet......Page 121 Lemon Sherbet......Page 122 Lime Sherbet......Page 123 Lychee Sherbet......Page 125 Mango Sherbet......Page 126 Orange Sherbet......Page 127 Papaya Sherbet......Page 129 Passion Fruit Sherbet......Page 130 Peach Sherbet......Page 132 Pineapple Sherbet......Page 134 Raspberry Sherbet......Page 136 Strawberry Sherbet......Page 138 Granita Recipes ......Page 139 Want to Skip All That Stirring?......Page 140 Apple Granita......Page 142 Champagne Granita......Page 144 Cherry Granita......Page 145 Chocolate Granita......Page 146 Coffee Granita......Page 147 Concord Grape Granita......Page 148 Cranberry Granita......Page 150 Grapefruit Granita......Page 151 Kiwi Granita......Page 152 Lemon Granita......Page 153 Lime Granita......Page 154 Orange Granita......Page 156 Passion Fruit Granita......Page 157 Raspberry Granita......Page 158 Strawberry Granita......Page 160 Tea Granita......Page 161 Watermelon Granita......Page 162 Semifreddo Recipes ......Page 163 Customizing the Semifreddi......Page 164 Ten Tips to Semifreddo Success......Page 165 Chocolate Semifreddo......Page 167 Easy Semifreddo......Page 169 Grand Marnier Semifreddo......Page 170 Mocha Semifreddo......Page 172 Nesselrode Semifreddo......Page 174 Nougat Semifreddo......Page 176 Nutty Semifreddo......Page 178 Ricotta Semifreddo......Page 180 Vanilla Semifreddo......Page 182 Zabaglione Semifreddo......Page 184 Frozen Cakes, Pies Recipes Mousses, and More Recipes......Page 186 A Note About Pans......Page 187 “Cheesecake”......Page 188 Frozen Bavarian Cream Pie......Page 190 Frozen Bombe......Page 193 Frozen Cheesecake......Page 196 Chiffon Cake......Page 198 Frozen Chocolate Mousse Pie......Page 200 Frozen Grasshopper Pie......Page 203 Frozen Jelly Roll......Page 206 Frozen Key Lime Mousse Cake......Page 208 Frozen Layer Cake......Page 210 Frozen Mississippi Mud Pie......Page 213 Frozen Peanut Butter Pie......Page 215 Frozen Pineapple Upside-Down Cake......Page 217 Frozen Raspberry Chiffon Cake......Page 220 Frozen S’mores Pie......Page 223 Frozen Soufflé......Page 225 Frozen Strawberry Bavarian Cream Cake......Page 228 Frozen Tiramisù......Page 231 Frozen Tropical Pie......Page 233 Ice Cream Sandwiches......Page 235 Ice Cream Terrine......Page 237 Ice Cream Truffles......Page 239 Spumoni......Page 241 Sundae Cones......Page 243 Tortoni......Page 245 Source Guide......Page 247 Index......Page 249 "Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats."--Jacket A delectable menu of frozen desserts features more than five hundred recipes and variations for all kinds of frosty treats, including gelati, sherbets, and granita, ice cream pies, cakes, bon bons, and other favorites. Original. A complete guide to preparing a number of frozen deserts including frozen cakes, pies, mousses, chiffon cakes, sherbet, granita, and semmifreddo