Review, Ice Cream The Whole Scoop

Part One: Freeze It
1. Still Freezing
2. Selecting an Ice Cream Freezer
3. Ice and Sorbet
4. Sherbet and Ice Milk
5. Ice Cream
6. Frozen Custard
7. Frozen Yogart
8. Ice Cream for Restrictive Diets
9. Dairy Alternatives
10. Soy Ice Cream

Part Two: Perfect It
11. The Cream in Ice Cream
12. How Sweet It Is
13. Emulsifiers and Stabilizers
14. Unlimited Flavors
15. From Fruit to Nuts
16. Smooth Texture
17. Stir Freezing
18. Hardening and Storage
19. Socials and Tastings
20. Trouble Shooting

Part Three: Embellish It
21. By the Scoop
22. Edible Cups
23. Soda Fountain Drinks
24. Sundaes, Parfaits, and Splits
25. Ripples
26. Bombes and Other Molds
27. Cakes and Sandwiches
28. Decorating Ice Cream Creations
29. Ice Cream Pies
30. Baked Alaska

Appendices

A. Mix-ins
B. Conversions- American to European
C. Supplies

Glossary
Selected Bibliography
Index

From The Publisher:

Ice Cream! The Whole Scoop, is an in-depth definitive book about the great American passion. Designed to take the mystery out of making ice cream but not the magic, this delightful book is not just a cookbook but an ice cream lover's "how to" guide. It traces the evolution of ice cream from biblical times through to the invention of the revolutionary hand-crank freezer, to modern-day trends in creamy-rich gourmet ice creams, healthful frozen yogurts, and crisp, tart sorbets.

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Gail Damerow is a prolific writer. She is a cum laude graduate of the University of Arizona, Tucson, pursued graduate studies at Alaska Methodist University in Anchorage, and has taught creative writing part-time at Tennessee Technological University, Cookeville. She is the author of eight books, has significantly contributed to five other books, has been published in over forty periodicals, and is editor of the magazine Rural Heritage.

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