The Best of Ice Cream, a cookbook, by Beverly Cox (small HC, 1994, $2)
Back in Roman times, Nero had snow brought from the Alps by runners, to which he added fruit juices. After the fall of Rome, ice cream disappeared in the west until Marco Polo brought it back from China. In America, the crank ice cream freezer of 1848 brought ice cream making into the public domain. " Here are the very best recipes for iced fruit drinks and savory sorbets, fruit toppings and frozen yogurts, sophisticated party fare and childhood favorites."
Enjoy. Look for it in the new cookbook box.
