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?
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.
World Pastry Champion Ryon has created a flavorful, easy-to-follow recipe book on frozen desserts. With forewords from renowned chefs such as Anne-Sophie Pic and Pierre Hermé, the book gently guides readers into the world of frozen desserts. It begins with a brief overview of ice cream’s history. In the fourth or fifth century, Hippocrates recommended “a mix of snow, honey, and fruit” to his patients, and the Knights Templar rediscovered sorbet in the Middle East during the early 12th century. The book is filled with delectable photographs of desserts, and Ryon provides a list of equipment, from beginner-friendly items to specialized tools for advanced techniques. Recipes range from an easy vanilla-bean ice cream to the advanced turmeric macaroons with apricot sorbet, as well as more traditional cakes with a companion ice cream. Some recipes include “Chef Tips” at the bottom, and each recipe includes a picture to show readers what the finished project might look like.
VERDICT A great recommendation for anyone who wants to learn more about frozen sweet treats or get more technical with their ice cream–making. – Autumn West, Library Journal
Chilled, frosty, full of flair—that’s the kind of ice cream you’ll find in this book by Emmanuel Ryon, a master of the frozen arts. His signature lies in shaping texture, creaminess, fluidity, and bold flavor to create one-of-a-kind desserts….After a first book written for professionals, I’m proud to introduce this new one made for everyone. It’s a way to recognize Emmanuel’s incredible dedication and skill. With a touch of extravagance, he elevates ice cream to an art form. – Pierre Hermé
With this book, Emmanuel Ryon shines a spotlight on ice cream as a central part of indulgence. He makes it approachable with recipes that are easy to follow, and he encourages everyone to embrace the art of frozen desserts. – Anne-Sophie Pic
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