Ice Cream

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.

“I scream, you scream, we all scream for ice cream,” especially in this wonderful book of some 400 recipes. Co-published in Canada (originally published in the U.K.), the book covers the categories of ice cream, water ice, granita, sorbet, spumoni, iced mousse, ice soufflé, parfait, and bombe. Arrangement is by major ingredient (e.g., the “pear” section offers a pear and hazelnut yogurt ice, a pear and red wine sorbet, and a pear ice cream).

At the beginning are good descriptive notes on the ingredients and the basic mixtures. There are ten pages for toppings, sauces, cakes and cookies. The colour illustrations are tempting, and there are many elegant ices made with wines and liqueurs. In addition to the good suggestions for accompaniments, there are some innovative dishes such as scented geranium leaf ice cream and brown bread ice cream, plus recipes that make good use of herbs and spices. An excellent, all-round book, worthy of a look.