Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More

"Shines a spotlight on ice cream as a central part of indulgence...and encourages everyone to embrace the art of frozen desserts." --Ane Sophie Pic
"With a touch of extravagance, Emmanuel Ryon elevates ice cream to an art form." --Pierre Hermé
"Flavorful, easy-to-follow... gently guides readers into the world of frozen desserts." --Library Journal

60+ artisanal recipes for making and enjoying gourmet frozen desserts by Emmanuel Ryon, winner of the Meilleur Ouvrier de France title for ice cream and pastry.

The story of ice cream, now one of the most widely consumed foods in the world, unfolds over the course of centuries. Once a product made only in winter, ice cream is now a must-have in summer. From Italian gelato and American sundaes to French-style ice cream and fruit sorbets, frozen desserts are a universal pleasure.

Renowned pastry chef Emmanuel Ryon invites you to enter a universe of boundless creativity that takes the art of ice cream to new heights. Creative, indulgent, and original, The Art of Frozen Desserts blends classic desserts with a modern, reimagined approach to French pastry. Among the 60 elegant recipes for artisanal frozen desserts, you'll find:

• Classic and unique ice creams and sorbets (asparagus and tonka bean, popcorn vanilla, apricot verbena...)
• Travel cakes (hazelnut financier, maple syrup brownie, green tea marble cake...)
• Chilled desserts (Baked Alaska, chocolate semifreddo, hazelnut churros, yuzu crepe suzette glacé...)
• Popsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's milk yogurt with red berry coulis...)
• Frozen fruits (tomato with tomato basil, pineapple with caramelized bananas...)
• And even drinks (coconut matcha milkshake, Viennese hot chocolate...)