Hans W. Leibheit
Ices and Sorbets
Foulsham, 1993, Gourmet Cookshelf Series, ISBN 0-572-01824-X. 48 pages.
This small book begins with a brief history of ice cream (most
of which is probably myth), briefly discusses a few basics,
a bit about machines, a provides a few tips on serving
ice cream. The bulk of the book (about 40 pages) is
A small book with lots of pretty pictures. A reasonable number
of recipes for a book this size, but I haven't tried any of them.
Most of the recipes are for ices and sorbets, but there are
a reasonable number of ice cream recipes, too.