Spring has sprung and the new issue of Ice Cream University News is here!
In this issue we explore:
- The frozen yogurt craze. Here to stay or doomed to bust?
- Non-dairy frozen desserts
- Stabilizers
- The novelty ice cream take-out business
- 5 recipes, including Ricotta with Blackberry Gelato
DOWNLOAD YOUR FREE EDITION OF ICE CREAM UNIVERSITY NEWS HERE.
Here’s to a great Spring season!
