This book proves that frozen desserts – ice cream, gelato, frozen yogurt, sherbet, sorbets and granitas – can follow the most sophisticated meals. Its 52 recipes cover every variety, from classic vanilla-bean ice cream to a mango-ginger champagne float. Nontraditional pairings of ingredients will appeal to the adventurous ice cream lover. Also included are recipes for accompaniments: decadent toppings, homemade waffle cones and cookies. Color photography and helpful information on equipment, techniques and ingredients make this an indispensable resource for anyone who makes ice cream at home. Hardcover, 112 pages. A Williams-Sonoma exclusive.