Artisanal ice cream recipe book

As complete as it is universal and by the best chefs

The new Artisanal Ice Cream Recipe Book gathers 245 recipes published in the magazine Arte Heladero during the last few years and signed by the best professionals from around the world. They are arranged alphabetically and are grouped into a total of 13 ice cream families with their sections and sub-sections:

- White creams

- Egg yolk creams

- Cocoa and chocolate ice creams

- Nut ice creams

- Fruit creams

- Fruit sorbets

- Spice and aromatic herb creams and sorbets

- Liquor creams and sorbets

- Frozen creams

- Savory ice creams and sorbets

- Soft serve ice cream

- Cold drinks

- Complements

Each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature. Thus, it is indicated in the recipe if the ice cream is conceived for the display case in an ice cream shop, a restaurant dessert, an ice cream cake, and a long etcetera.

Around 82 authors with a dozen nationalities are well represented in this recipe book in a wide range of creations that belong to families as different as cocoa and chocolate ice creams, spice and aromatic herb creams and sorbets, liquor creams and sorbets...

In short, it is a valuable tool for making multiple combinations of all kinds of recipes by chefs of proven solvency. By combining creations of different families, one can customize, for example, a vanilla ice cream with original sauces and toppings; or more complex compositions such as an ice cream cake, ice cream cups, desserts, sandwiches, and other products from the personal selection of endless ice creams, sorbets, cakes, sablés, mousses, coatings, and decorations.

From this point of view, Ice Cream. Artisanal Ice Cream Recipe Book provides everything necessary for each chef to compose their own creation and find its most appropriate and non-transferable application.