Peggy Fallon offers 125 recipes, including rich and light ice creams, frozen yogurt, soy ice milks, sherbets, sorbets, ices and granitas in Ice Cream and Frozen Desserts. And she gives you permission, should you need it, to use the store-bought option in the second half of the book that's devoted to sundaes, parfaits, ice cream cakes and pies, almost instant frozen desserts, sodas, milkshakes and super-easy floats. I whipped up a batch of chocolate mini-malts (served in 4-ounce juice glasses) and pound cake fries to wild acclaim and had great success with the baby baked Alaskas, sweet-tart pomegranate martini sorbet and Mexican-accented chocolate-chipotle ice cream.

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