A comprehensive introduction covers the origins and history of ice cream making

Gives advice on choosing and using ice cream making equipment: ice cream machines, bombes, moulds and scoops, ensuring successful results every time

Learn how to flavour, ripple and layer, and turn basic ice cream into an irresistible treat

Make baskets, cones, sauces and toppings for decorative effects that will ensure truly beautiful ice cream desserts

Includes all the classic ice creams: vanilla, chocolate, toffee and coffee, plus classic icy sorbets and granitas

Delicious combinations: the traditional rum and raisin ice cream, and the unusual mango and passionfruit gelato

Impress guests with spectacular desserts -- elegant tortes, gateaux, bombes and terrines, try hot puddings with melting ice cream centres, or enjoy light and refreshing iced drinks

Simple and delicious, elegant and delectable, each recipe cannot fail to delight