This book traces the origins and history of ice cream and ices from the appearance on the dinner tables of aristocratic families of Europe and America in the 1800s, to the emergence of street sellers and ice-cream parlors in the 20th century. Ice Cream and Iced Desserts shows how easy it is to make your own delicious ice cream, whatever the occasion. The comprehensive introduction explains all you need to know about using equipment such as ice-cream machines, molds and scoops, as well as covering key ingredients such as milk, cream, eggs, chocolate and vanilla. Eleven chapters containing mouthwatering recipes for classic sorbets and granitas, traditional vanilla, chocolate, and coffee ice cream, as well as delicious fruit-and-nut combinations, reveal just why ice cream is so universally popular. Recipes for molded ice creams such as caramel-and-pecan terrine and cassata are also included, showing how easily a basic ice cream can be transformed into a sophisticated dessert.