by Malcolm Stogo
The idea for this book has been swirling around in my head for years: how to take a basic ice cream recipe and reconfigure it to the size of the ice cream machine being used, so that anyone— a chef in a large restaurant or a home chef— can make the same great ice cream flavor and have fun doing it. In the first part of this book, we explore technical knowledge about ice cream production. The second part offers 300 recipes to which you, your customers, family and friends will say “WOW.” In addition, I also share the flavors that have come out of my seminars around the country from my students’ ideas and experimentation. Enjoy!
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