This is a straightforward collection of recipes reflecting the new sophistication of many ice cream lovers. Passmore covers the gamut of styles, from yolk-rich French vanilla and other custard-based ice creams to the fluffier styles she refers to as parfaits, and on to fruit sorbets, gelati, granita and even a nod to yogurt. There's also a selection of sauces, cups, meringues and other preparations to accompany the frozen dessert and instructions on how to freeze the dishes with and without a mechanical churner. Passmore exhibits a subtle British inflection, as shown by the toffee and gooseberry flavors she recommends as well as what sounds like a Cadbury barfruit-and-nut chocolate bombeas a substitute for Christmas pudding. The author's other recommendations for those not content with chocolate or vanilla: peach, peanut butter, Indian kulfi and piquant sorbets like honeydew and ginger or port and lemon.
