Get 500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream PDF

By Alex Barker

ISBN-10: 1416208070

ISBN-13: 9781416208075

Relax! In 500 Ice lotions, Sorbets & Gelatos meals professional Alex Barker offers recipes for a wide range of very good frozen truffles. choked with impossible to resist principles for 500 clean treats, this ebook contains recipes for traditional ice lotions, sorbets, and Italian-style gelatos, in addition to stylish water ices and granitas, show-stopping ice-cream brownies and gateaux, kid-friendly frozen treats, and tempting dairy-free and low-fat, sugar-free frozen delights. This compendium additionally has recommendation on deciding upon and utilizing ice cream machines, in addition to directions for the fundamental approach to making ice cream with none targeted gear. Illustrated with greater than a hundred and eighty full-color photographs.

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Extra info for 500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You'll Ever Need

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Bring to a boil over medium-high heat. Reduce the heat to low, add the 1⁄2 teaspoon salt, cover, and simmer until tender but not falling apart, 45 to 60 minutes. Drain the beans and transfer to a large bowl. Toss with 2 tablespoons of the olive oil to coat and let cool. 1⁄2 cup corn kernels, cooked (optional) Freshly ground black pepper 4 ounces prosciutto, serrano ham, or baked or smoked ham, cut 1⁄8 inch thick and then cut crosswise into 1-by- 1⁄4-inch strips 1 hard-boiled egg, coarsely chopped Ripe tomato wedges for garnish 1⁄2 avocado, peeled and diced or sliced for garnish When the beans have cooled, add the remaining 2 tablespoons oil, the onion, garlic, chile, vinegar, and 2 tablespoons cilantro and toss to coat and combine.

1⁄4 cup dried chickpeas 1⁄2 teaspoon salt, plus more to taste 1⁄4 cup dried green or black lentils 6 ounces ground beef 3 tablespoons grated yellow onion 1 egg, lightly beaten and then divided in 2 equal portions 1⁄4 teaspoon freshly ground black pepper, plus more to taste 1⁄2 teaspoon ground cinnamon 1⁄2 cup low-fat plain yogurt 1 teaspoon all-purpose flour 1⁄4 Pick over the dried chickpeas and remove any stones or debris. Rinse well, put in a saucepan, and cover with 1 cup cold water. Bring to a boil, reduce the heat to medium, and cook for 2 minutes.

Just before eating, add the chopped parsley and basil and mix well. 1⁄4 cup chopped red onion, or to taste 1⁄4 cup chopped red bell pepper 1⁄4 cup chopped celery, fennel, or diced cucumber 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh basil or mint Variation: Double the amount of oil and vinegar and add 1⁄2 cup cooked white beans or lentils. 57 Main Dish Salads M Y M S PYI N AC H SA L A D w i t h VA R I AT I O N S While a leafy salad is refreshing, it won’t fill me up.

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500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You'll Ever Need by Alex Barker

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