Ice cream and frozen desserts #995241

Ice cream is a matter of balance between sugars, fats and water: once you understand why dextrose lowers the freezing point more than sucrose, you stop following recipes and start building them.Five chapters: how vegan ice cream works, creamy ice cream on plant bases, sorbets and granitas, semifreddi, ice cream cakes and lollies. Every preparation states its own logic, so it can be adapted to the fruit you have and the machine you own.