This mouth-watering book is brimming with delicious ice cream concoctions and iced wonders from the world of Ben Vear, expert on frozen delights. Over 100 recipes scale an impressive colourful rainbow of ice cream flavours and iced treats, including a fantasia of sorbets, gelatos, kulfis, lollies, frozen yoghurts, parfait and desserts. From chocolate and caramel, to citrus and berries, from botanical infusions, herbs and spices to alcoholic temptations; Ben has a recipe for every iced desire, including the best ways to transform the humble vanilla scoop into a show-stopper. Old favourites such as strawberries and cream and mint choc chip are revisited with simple twists, and different quirky flavours like earl grey, orange marmalade, birthday cake, candied bacon, and Guinness ice cream are alluringly refreshing. Easy step-by-step instructions show how to make the perfect ice cream base from which you can create your own experimental flavours. This exciting ice cream collection is completed with Ben's recipes for cones, nests and baskets. Lush, inventive photography by Mike Cooper captures not only the artistry and fun at the heart of Ben's kitchen, but also the magic and wonder of ice cream in the most visually arresting book ever published on the subject. The essential science, ingredients and equipment behind ice cream are explored, as well as a personal history of the ice cream dynasty that Ben hails from. Winstones is one of the UK's longest running and most respected family ice cream producers, founded by Ben's great grandfather Albert Winstone in 1925 in the heart of the Cotswolds. All of the ice cream recipes in this book remain true to Albert's original base recipe, with flavours brought up to date by Ben.

This comprehensive bible of frozen desserts includes recipes for ice cream, sorbet, gelati, and granita, along with a history of ice cream making. World-renowned frozen dessert experts Caroline and Robin Weir have spent more than twenty years passionately pursuing everything ice cream. After tracing ice cream’s evolution from Asia, the Middle East, France, Italy, and America, studying its chemistry as well as its history, this husband and wife food writing team offer a comprehensive cookbook including four hundred recipes and tips for making ice cream, both with and without a machine. With insightful commentary, historical context, and mouthwatering photographs, this definitive cookbook covers the classics, with recipes for chocolate and vanilla bean ice cream, as well as frozen adventures such as green tea ice cream, chocolate brownie ice cream, tequila granita, and basil-flavored lemon sorbet. You’ll find the perfect flavor for every occasion, as well as all the traditional ice cream sides—such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces. An indispensible guide for home chefs and frozen dessert aficionados, Ice Creams, Sorbets & Gelati is “a modern classic for ice cream lovers” (Italia Magazine). “There’s nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes.” —Vegan Living “Everything you ever wanted to know about frozen desserts but didn’t know where to turn. . . . A guide of Biblical proportions with recipes for everything you could possibly want in [the frozen dessert] category.” —The Irish Daily Mail

Twenty years ago, the summer of '77 was supposed to be the best summer of Summer Wilde's life. She and her best friends, Spring, Autumn, and Snow--the Four Seasons--had big plans. But those plans never had a chance. After a teenage prank gone awry, the Seasons found themselves on a bus to Tumbleweed, "Nowhere," Oklahoma, to spend eight weeks as camp counselors. All four of them arrived with hidden secrets and buried fears, and the events that unfolded in those two months forever altered their friendships, their lives, and their futures. Now, thirtysomething, Summer is at a crossroads. When her latest girl band leaves her in a motel outside Tulsa, she is forced to face the shadows of her past. Returning to the place where everything changed, she soon learns Tumbleweed is more than a town she never wanted to see again. It's a place for healing, for reconciling the past with the present, and for finally listening to love's voice. Praise for The Best Summer of Our Lives "Rachel Hauck sets the gold standard in inspirational fiction. The Best Summer of Our Lives is a nostalgic novel of friendship, romance, and the choices that define a life."--Brenda Novak, New York Times and USA Today bestselling author "The Best Summer of Our Lives blends faith and hope into a story about the seasons of life, the seasons of friendship, and the seasons of love."--Lisa Wingate, #1 New York Times bestselling author of The Book of Lost Friends "The Best Summer of our Lives brought me back to my teenage years, with all the angst, the hope, and the friendships, and reminded me that the best times of our lives don't have to be perfect to be loved."--Susan May Warren, USA Today bestselling, award-winning author "Rachel Hauck fans will savor this sparkling story full of depth and heart!"--Lauren K. Denton, USA Today bestselling author of The Hideaway and A Place to Land

Cups, Cones & Claims to Fame in the Buckeye State Drawing on a rich dairy heritage, Ohio has whipped up an ice cream industry worthy of tourism. The state has legitimate claims as the birthplace of the ice cream cone and the banana split, and the Klondike Bar and the Good Humor Man were created here. Ohio's storied legacy lives on today in the inventive new flavors at Jeni's Splendid Ice Creams and Mason's Creamery and frozen forms at Simply Rolled. From seasonal mom-and-pop stands The Dairy Hut and Whipty-Do to year-round go-to scoop shops like Graeter's, Johnson's and Tom's Ice Cream Bowl, satisfied customers share taste experiences each as distinctly delicious as the next. Author Renee Casteel Cook takes readers on a tour of tasty treats from the 3C's to the smaller cities, sampling stories from the late 1800s to the present day.