π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
Published 1991
An ice cream maker, although creating the smoothest results, is not essential; the parfait-type ice creams (which is the method I use most) made with a base of Italian meringue gives smooth results with no beating at all at mid-freezing point. Other ice creams and sorbets can be beaten very easily halfway through the freezing if you have a powerful electric beater or a food processor.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement