CIAO BELLA BK OF GELATO HB PEARCE

We are inveterate ice cream makers at La Cuisine and so we are always on the lookout for good books on making ice creams, sorbets, granitas. The manufacturers of Ciao Bella gelati and sorbettiin the US make a great product and their cookbook backs ups the quality of their ice cream . They take the single syrup and custard base approach with which you can come up with an infinite number of ice creams and sorbets. They include recipes for some of their own award winning ice creams as well such as their Hazelnut Biscotti GelatoFrom their standard base you can make Gianduja (good quality Gianduja is the critical factor here) or Pistachio, Pumpkin and Spice in the fall and Bourbon Butter Pecan. .They have a chocolate base from which you can do many variations. This is a great base to use Stephanie's couverture selection. Valrhona Nyangbo will make an entirely different chocolate ice cream than Cluizel's MaralumiTheir simple syrup base can make either granitas such as coffee with cinnamon or their pear with balsamico.This has a nice section on serving and their suggestions for ingredients and sources plus lots of seductive photos.