This section will focus on five methods. Two methods will be explained for ice cream (the egg-free ice cream method, the modern ice cream method), one for granités (granitas), and two for sorbet and sherbets (the classic method and the modern method). A classic ice cream method is exactly the same as the stirred custard method, and methods for still-frozen desserts are the same as the aerated dessert methods. Many of those desserts can be served frozen as well.
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