The Ultimate Guide to Homemade Ice Cream: Over 300 Gelatos, Sorbets, Cakes & More

426 Pages·2012·8.27 MB·English

by  Jan Hedh

THE ULTIMATE GUIDE TO HOMEMADE ICE CREAM

Copyright © 2012 by Jan Hedh

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Library of Congress Cataloging-in-Publication Data is available on file.
Printed in China

ISBN 978-1-61608-604-6

TABLE OF CONTENTS

Preface
A Brief History of Ice Cream
What Is Ice Cream?
Making Ice Cream
Wine Pairings for Ice Cream, Sorbets, and Parfaits
Ice Creams
Sorbets
Parfaits, Semifreddo
Ice Cream as an Appetizer
Appetizers
Desserts
Ice Cream Bombs
For the Little Ones
Sides
Meringues
Sugar Craftsmanship
Boiling Sugar
Chocolate Techniques
Index
PREFACE
As Swedes, we are one of the peoples that eat the most ice cream in
the world. Unfortunately, most of it is factory made ice cream.
Today, very few bakeshops make their own ice cream and much of
what is called homemade ice cream is based on powder products and
pastes from Italy that have few things in common with ice cream
made from natural produce.
I remember when Östen Brolin and I began making our own ice
cream at the bakeshop, Vete Katten, in Stockholm. Ice cream quickly
became a favorite craving in the neighborhood! Te bakeshops began
to make ice cream bombs just like back in the day. Ice cream in cups
or in cones was served at every pastry shop. At Olof Viktors bakery in
Glemminge, close to Ystad, where we are famous for making bread,
jam, marmalade—and ice cream—with fresh produce, and without E
numbers and stabilizers. In the summer, we make about 2,642 gallons
or 10,000 liters of ice cream every week.
My first memory of homemade ice cream is from when my
mother, Kerstin, stirred ice cream in the freezer with a ladle and
served it freshly frozen for Sunday dessert. Sometimes, she would
simply make frozen cream and serve it with berries. During the
summer she used to make Popsicle sticks out of frozen juice,
something we loved as kids. Parfait was often served when we had
guests, or during various holidays. Most of the time, my mother would
make strawberry or pineapple parfait. Sometimes, when someone in
the family had a birthday, mother would order frozen pudding or
Meringue Suisse from Brauns Bakeshop at Gustav Adolfs torg in
Malmö. Back then it was considered the nicest bakeshop in the entire
city. Their window display was always filled with ice cream bombs
and frozen puddings that had been decorated with spun sugar and
other goodies, depending on the holidays.