Whether it's a single scoop of vanilla ice cream in a cone or a sumptuous rippled chocolate terrine, ice cream has long been a well-loved treat. This irresistible book traces the origins and history of ice cream and ices from the 1800s to the present day, and shows how easy it is to make your own delicious ice cream, for any occasion. The introduction covers ingredients, techniques and using equipment, as well as a wealth of basic ices and sorbets. The recipe section contains 150 delights including Watermelon Granita, Lemon Sorbet, Gingered Semi-Freddo, Chunky Chocolate Ice Cream, Hot Ice Cream Fritters, Cranberry Sorbet in Lace Pancakes, Iced Mango Lassi and Iced Summer The definitive step-by-step guide to making ice creams, sorbets, granitas and iced desserts, in 800 photographs. Contains recipes for all the classic ice creams, such as vanilla, chocolate, raspberry, toffee, and coffee, and also delicious combinations such as mango and passion fruit. Discover how to make a wealth of elegant iced desserts, such as tortes, gateaux, bombes and terrines, unusual hot puddings with melting ice cream in the middle, and a range of light and refreshing iced drinks. A comprehensive reference section gives advice on equipment, including ice cream machines.