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Frozen Confections?

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Frozen Confections?

Cuisine En Locale | May 14, 2006 05:25 PM

I'm teaching a class in frozen desserts in August, so I'm playing with all sorts of ingredients and ways of making them cold as cold can be. Any fun ideas, or good tips and tricks, about ice cream, sorbet, semifreddo, granitas....?

I hope this isn't too redundant after the ice cream base question, which I agree with the second response about- I find that the difference in thickness equates to a difference in freezing time and scoopability, but variety is what makes homemade ice cream interesting to me!

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