THE COMPLETE BOOK OF HOMEMADE ICE CREAM, MILK SHERBET AND SHERBET by Carolyn Anderson

THE COMPLETE BOOK OF HOMEMADE ICE CREAM, MILK SHERBET AND SHERBET

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KIRKUS REVIEW

Beyond an introductory appreciation of the cold dessert and an historical survey, this is a solid, no-nonsense guide. Equipment is listed and briefly explained for both churn and still-freezing and there are all sorts of delightful-to-exotic ingredient combinations for ice creams and sherbets. The fruit dishes sound fine -- although some might cringe at the prospect of, for example, concocting a cherry dessert using a jar of undrained maraschino cherries or, in lieu of vegetable, serving cucumber ice cream. But most are agreeable projects for a month of sundaes.

Pub Date: May 26th, 1972
Publisher: Saturday Review Press