Frozen Desserts  by Francisco J. Migoya 

Introductory chapters include:

It is essential for serious pastry chefs to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

Introductory chapters include:

the history and evolution of frozen desserts
ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
equipment including churning machines, production equipment, and storage and serving containers
essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover:

Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
Non-Dairy Desserts, which include sorbet and granites
Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles
Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes.

The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses.

Recipes are illustrated throughout by high-quality full-color photographs.

 
Table of Contents
Acknowledgments.
Introduction.

Chapter 1: A Brief History of Frozen Desserts.
Chapter 2: Ingredients.
Chapter 3: Machines, Tools, and Equipment.
Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized.
Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved.
Chapter 6: Aerated Still-Frozen Desserts.
Chapter 7: Finished Items.
Chapter 8: Base Recipes.
Appendices.
Glossary.
Bibliography.
Resource List.

Index.

It is essential for serious pastry chefs to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

the history and evolution of frozen desserts
ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors
equipment including churning machines, production equipment, and storage and serving containers
essentials on storage, sanitation, and production and serving techniques
Recipe chapters cover:

Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet
Non-Dairy Desserts, which include sorbet and granites
Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles 
 

Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes.

The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses.

Recipes are illustrated throughout by high-quality full-color photographs.