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This is a such a gorgeous book, with beautiful photographs of Italian cafes, old-fasioned wooden ice cream churns, and pin-striped waistcoated waiters. The recipes are a lot more sophisticated and grown-up than many I've come across before, so don't expect Rocky Road or Cookies and Cream - instead, get to grips with pine-nut, coffee and orange peel ice cream, apple and vino santo sorbet, and lemon, lime and saffron semi-freddo. You can make savoury frozen treats such as pesto or avocado sorbetto, or stick to tried-and-tested favourites like chocolate ice cream (with grappa, if you fancy a twist). Make gelato that looks like spaghetti, or play it safe with a tiramisu semi-freedo.

The book is divided into sections covering iced-drinks and granita, sorbet and gelati, and more complex frozen desserts such as cassata and spumone (bombes). At the back there is a helpful list of suppliers for some of the more unusual liqueurs and fruit oils used, plus lolly moulds, ice-crushers, glucose powders, and chocolate truffle sticks.
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on 4 January 2012
Ices Italia is an excellent book not only for the recipes it contains but the pictures and the history of ice cream from Italy. We are talking about the genuine Italian Ice Cream here.
The first part covers the rules governing making the best Gelato, then there are 4 chapters containing the recipes to make iced drinks, sorbets, ice cream and iced desserts. The fifth chapter gives you a number of recipes of foods to make to eat with your ice cream. All-in-all a very comprehensive book.
It should contain a word of warning though - this ice cream can easily put on weight!
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