BN.com Gift Guide

Ultimate Frozen Dessert Book

Overview

Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, ...

See more details below
Available through our Marketplace sellers.
Other sellers (Paperback)
  • All (28) from $1.99   
  • New (8) from $4.40   
  • Used (20) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$4.40
Seller since 2008

Feedback rating:

(93)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
New Book.

Ships from: Deming, WA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$6.10
Seller since 2005

Feedback rating:

(10846)

Condition: New
2005-05-01 New 0060597070 NEW! ! ! Publisher overstock. Tracking is not available for orders shipped outside of the United States. If you would like to track your domestic ... order please be sure to select the Priority/Expedited Shipping option. Read more Show Less

Ships from: McKeesport, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$6.10
Seller since 2007

Feedback rating:

(3057)

Condition: New
2005 Paperback New -May have label on cover and remainder mark.

Ships from: San Jose, CA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$6.42
Seller since 2014

Feedback rating:

(311)

Condition: New
PAPERBACK New 0060597070 XCITING PRICES JUST FOR YOU. Ships within 24 hours. Best customer service. 100% money back return policy.

Ships from: Bensalem, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$7.43
Seller since 2010

Feedback rating:

(754)

Condition: New
PAPERBACK New 0060597070! ! ! ! BEST PRICES WITH A SERVICE YOU CAN RELY! ! !

Ships from: Philadelphia, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$7.47
Seller since 2014

Feedback rating:

(473)

Condition: New
PAPERBACK New 0060597070! ! KNOWLEDGE IS POWER! ! ENJOY OUR BEST PRICES! ! ! Ships Fast. All standard orders delivered within 5 to 12 business days.

Ships from: Southampton, PA

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$37.29
Seller since 2011

Feedback rating:

(4)

Condition: New
New York, NY 2005 Trade paperback New. Trade paperback (US). Glued binding. 256 p. Contains: Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in ... Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

Ships from: LIVERPOOL, United Kingdom

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
$50.00
Seller since 2014

Feedback rating:

(194)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

Overview

Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats.

Read More Show Less

Product Details

  • ISBN-13: 9780060597078
  • Publisher: HarperCollins Publishers
  • Publication date: 4/26/2005
  • Pages: 256
  • Product dimensions: 7.50 (w) x 9.12 (h) x 0.64 (d)

Meet the Author

Bruce Weinstein and Mark Scarbrough are the authors of the eleven-volume Ultimate cookbook series and more than a dozen other books. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.

Read More Show Less

Read an Excerpt

The Ultimate Frozen Dessert Book

A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste
By Bruce Weinstein

HarperCollins Publishers, Inc.

Copyright © 2006 Bruce Weinstein
All right reserved.

ISBN: 0060597070

Blueberry Sherbet

Makes about 1 quart (can be doubled for half-gallon machines)

This simple treat is perhaps the most refreshing sherbet in the book -- it was a hit every time we took it somewhere when we were testing recipes. It's worthy of your best dessert wine.

1 ½ cups fresh blueberries (about 12 ounces)
1 ¾ cups whole milk
2 teaspoons lemon juice
¼ teaspoon salt
2/3 cup sugar
  1. Place the blueberries and ½ cup of the milk in a large blender; blend until fairly smooth, scraping down the sides of the canister as necessary. Blend in the lemon juice and salt; set aside.

  2. Warm the remaining 1 ¼ cups of milk in a medium saucepan over low heat. Stir in the sugar until dissolved; cool for 5 minutes. Pour into the blender with the blueberry puree; blend until smooth. Strain through a fine-mesh sieve into a medium bowl; refrigerate until well chilled, for at least 4 hours, or overnight.

  3. Freeze in your ice cream machine according to the manufacturer's instructions. Serve at once -- or scoop into a large container, seal well, and store in the freezer for upto 1 month; soften at room temperature for 5 minutes before serving.

Customize it!
Add any of the following to the blender with the blueberry puree:

1 peeled ripe banana, 2 tablespoons gold rum, 1 tablespoon chopped fresh mint leaves, 1 tablespoon chopped fresh thyme, 2 teaspoons finely grated orange zest, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, or ¼ teaspoon grated nutmeg.

And/or reduce the milk to 1 cup and mix ¾ cup buttermilk with the remaining milk before proceeding with the recipe.


Spumoni

Makes 6 servings

This classic frozen terrine has become a staple of Italian restaurants. Still, it's never as good as when you make your own gelato and fill the molded dessert with fresh whipped cream spiked with candied fruit.

1 quart Chocolate Gelato (page 30), or 1 quart purchased chocolate ice cream
1 pint Pistachio Gelato (page 82, half the recipe), or 1 pint purchased pistachio ice cream
¾ cup cold heavy cream
3 tablespoons confectioners' (or "powdered") sugar
¼ cup chopped glacéed cherries
  1. Line a 9 x 5-inch loaf pan with plastic wrap, pushing it into the pan's corners but also leaving enough excess over the sides that it can later be folded across the top to seal the pan.

  2. Soften the chocolate gelato or ice cream by placing it in a large bowl and mashing it with the back of a wooden spoon, just until spreadable. Spread this softened gelato or ice cream into the prepared loaf pan, covering the bottom and sides evenly but leaving a wide trough in the middle of the pan. Place the pan in the freezer to chill for 1 hour.

  3. Use the same technique as in step 2 to soften the pistachio gelato or ice cream. Again, spoon it into the loaf pan and use a rubber spatula to smooth it across the bottom and sides, making an even coating but leaving a hole in the middle of the terrine. Put the pan back in the freezer.

  4. Beat the cream and sugar in a medium bowl with an electric mixer at high speed until firm but not yet dry and buttery. Fold in the glacéed cherries. Spoon this cream into the space still open in the loaf pan, smoothing it across the top to cre-ate a layer of white that encases the terrine. Seal with the excess plastic wrap and freeze for at least 4 hours or overnight. The spumoni will stay this way for up to 2 weeks.

  5. To serve, peel back the plastic wrap and turn the loaf pan upside down on a serving platter or cutting board.Wipe the pan with paper towels soaked with hot water and wrung fairly dry (so as to have hot towels without the water that could make the terrine soggy). Gently lift off the loaf pan; remove all plastic wrap. Slice with a serrated knife as you would a loaf of bread; serve on a plate with a fork.


Continues...

Excerpted from The Ultimate Frozen Dessert Book by Bruce Weinstein Copyright © 2006 by Bruce Weinstein. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)