by Sybil PrattAugust, 2004
Some like it hot, but during the dog days of August, most of us like it cold. At this time of year, the icy cold of ice cream, America's year-round favorite, is more welcome than ever. Just in the nick of time, two new cookbooks have arrived to widen our ice cream horizons. The Ice Cream ∧ Frozen Yogurt Cookbook by Mable and Gar Hoffman has more than 220 recipes for making all manner of frozen desserts from scratch, from classic extra-rich, dark Fudge Ice Cream to an unusual Pear-and-Port Frozen Yogurt. You'll find sherbets, sorbets, granitas and gelati as well, all with easy-to-follow instructions and serving and storage tips.