Funny things, books about ice cream …
They only get used for a few weeks a year, at least in Britain, and here we are, in the middle of those few weeks, besieged by glowering clouds and wildly fluctuating temperatures.
Enough to make me to think seriously about turning the central heating back on rather than breaking out the ice cream maker.
But get over this unseasonal seasonality we must, and this book is a great help in doing just that.
I tend to judge ice cream based recipe books on two criteria – do they tell me how to make the stuff in the first place, and are there enough recipes with a bit of a twist to make me want to try a few?
Really, it’s that simple – some clear guidance on the mechanics of making ice cream, and a bunch of recipes that stretch beyond a really good vanilla, which, of course, is the absolute pinnacle of ice cream making, but I’m sure you get my drift.
Morgan Morano’s The Art of Making Gelato: 50 Flavors to Make at Home does just that, with a step-by-step run down of the mechanics of the operation, and fifty recipes, including a whole chapter on various combinations of nuts, a recipe for chocolate and red chilli pepper, kiwi, banana (not sure about that …) and a good clutch of sorbets.