The Art of Frozen Desserts

60+ artisanal recipes for making and enjoying gourmet frozen desserts by Emmanuel Ryon, winner of the Meilleur Ouvrier de France title for ice cream and pastry.

The story of ice cream, now one of the most widely consumed foods in the world, unfolds over the course of centuries. Once a product made only in winter, ice cream is now a must-have in summer. From Italian gelato and American sundaes to French-style ice cream and fruit sorbets, frozen desserts are a universal pleasure.

Renowned pastry chef Emmanuel Ryon invites you to enter a universe of boundless creativity that takes the art of ice cream to new heights. Creative, indulgent, and original, The Art of Frozen Desserts blends classic desserts with a modern, reimagined approach to French pastry. Among the 60 elegant recipes for artisanal frozen desserts, you’ll find:

• Classic and unique ice creams and sorbets (asparagus and tonka bean, popcorn vanilla, apricot verbena…)
• Travel cakes (hazelnut financier, maple syrup brownie, green tea marble cake…)
• Chilled desserts (Baked Alaska, chocolate semifreddo, hazelnut churros, yuzu crepe suzette glacé…)
• Popsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's milk yogurt with red berry coulis…)
• Frozen fruits (tomato with tomato basil, pineapple with caramelized bananas…)
• And even drinks (coconut matcha milkshake, Viennese hot chocolate…)

Are you ready to thrill your taste buds?

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Emmanuel Ryon is an internationally acclaimed French ice cream maker and winner of the prestigious awards World Pastry Champion 1999 and Meilleur Ouvrier de France for Ice Cream 2000. Together with Olivier Ménard (of Pierre Hermé, Holder, Harrods...), he founded the ice cream and frozen pastry store Une Glace à Paris in 2015. 

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Hardcover, $45.00, 240 pages, 7.4 x 10.8 inches, ISBN: 978-1962098380