500 Ice Creams, Sorbets & Gelatos - Free eBook

Ice Creams, Sorbets & Gelatos. Over the years, books have related numerous tales of the origins of ice cream — how the Roman Emperor Nero would send slaves to the mountains to collect snow to mix with fruit and honey; how Marco Polo discovered it on his travels in China in the thirteenth century; and how Charles I served a newly created sweet frozen dessert at a royal banquet in seventeenth-century England. We’ve been told that George Washington and Thomas Jefferson served ice cream at presidential banquets, that the first ice cream parlor opened in New York in 1770, and that the waffle cone was created in the early twentieth century.

Ice cream has come a long way over the centuries. It’s been Americanized with all sorts of added goodies (cookie dough, candies, peanut butter, and countless more). It’s been made rich and velvety smooth and sophisticated by the French with their creamy egg custards. In Italy, it’s gelato — a simpler version using mainly milk, plus eggs and cream. Middle Eastern sherbet or serbet (a drink of water sweetened with fruit or fruit purée and frozen) has become sorbet, which in America is generally enriched with milk. Ask for a sorbet in Italy, and you may get the softer-textured water ice, which can also go by the name “granita.” Granita — the very granular or slushy frozen fruit ice — is said to come from Sicily, where it is served almost as a drink.

But who cares about a name when you’re licking the dribbles off a creamy ice cream cone, biting into a hot-cold baked Alaska, or diving into a sprinkle-and-whipped-cream-topped banana split? Chocoholics just want to be treated to the richest chocolate ice cream around. Hot Sunday afternoons call out for a delicate jasmine tea sorbet. The kick of lemon granita is just what’s needed to cleanse the palate during a five-course dinner. And kids will love to try their hand at decorating ice cream cupcakes or blitzing frozen smoothies. Maybe ice creams bring back happy childhood memories, or perhaps you’re just a sucker for their sweet cool creaminess or tongue-tingling fruity tang. Whatever the case, you’re bound to find ideas in this book to tempt you again and again.

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