Ooh just what I needed! I’ve finally got my ice cream bowl into the freezer and was looking for some really solid ice cream recipes so I’m definitely looking for that book next time I’m near the bookshop. Do you have a good ice cream base recipe, or know where to find one? I’m looking forward to making some of the ice creams here but I do want to start with chocolate and some nutty flavours.
Ooh! So I suggest starting with a free recipe source like serious eats or even bbc good food for something totally basic to get you started. From there you can try various books and more creative ice cream developers like Marie Havno Frank, Kassie (I bake mistakes) or even get a classic big book like frozen desserts by francisco migoya. It’s one of course books for the CIA patisserie course so it is an investment but will last you a lifetime and give you all the base recipes!
Have been thinking about everything chilled and creamy lately. And I just tried replacing gelatin with agar agar for the first time. The latter gives a very different texture than gelatin does. Not in a bad way, but I am looking for the best use cases for agar.
Thanks for sharing all this, Nicola. And I thought about how we use the word “baking” as well🤣 shall we call it “desseeting”?
I want all the fruity jelly and creamy things with some freshly shaven icy delights on the side!
I wanna bathe in granita!!!
Ooh just what I needed! I’ve finally got my ice cream bowl into the freezer and was looking for some really solid ice cream recipes so I’m definitely looking for that book next time I’m near the bookshop. Do you have a good ice cream base recipe, or know where to find one? I’m looking forward to making some of the ice creams here but I do want to start with chocolate and some nutty flavours.
Ooh! So I suggest starting with a free recipe source like serious eats or even bbc good food for something totally basic to get you started. From there you can try various books and more creative ice cream developers like Marie Havno Frank, Kassie (I bake mistakes) or even get a classic big book like frozen desserts by francisco migoya. It’s one of course books for the CIA patisserie course so it is an investment but will last you a lifetime and give you all the base recipes!
Thanks so much!
This post is nothing short of fabulous ! Where to begin (probably the brown butter chocolate pots)?
Have been thinking about everything chilled and creamy lately. And I just tried replacing gelatin with agar agar for the first time. The latter gives a very different texture than gelatin does. Not in a bad way, but I am looking for the best use cases for agar.
Thanks for sharing all this, Nicola. And I thought about how we use the word “baking” as well🤣 shall we call it “desseeting”?
ty for your lovely words about 108 Asian Cookies, Nicola!! <3 crying <3