Ice cream conjures up images of summer: cooling frozen pops from the ice cream truck, double scoop cones on the boardwalk or soft serve custard at a carnival. But ice cream and other frozen indulgences are delicious year-round and can be made in your own kitchen. In The Art of Frozen Desserts: Ice Cream, Sorbets, Cakes, Macarons, Popsicles, & More, celebrated French ice cream maker Emmanuel Ryon puts unique twists on old favorites and invents plenty of his own delectable combinations. With chapters devoted to ice cream and sorbets, cakes, frozen ices, granitas and frozen yogurts, drinks, desserts and macaroons, Ryon provides much more than plain vanilla, chocolate and strawberry. As he explains, “Ice cream isn’t just a scoop in a bowl. It’s a mindset, a creative process, an art form.”

As a result, his vanilla custard ice cream is made lusciously satisfying with real vanilla beans, egg yolks, heavy cream and honey. From there, he elevates vanilla to the next level, adding interesting flavors and textures like popcorn, avocado and chestnut cream. Chocolate lovers will find recipes such as Tanzanian chocolate, chocolate semifreddo and hazelnut churros, and those who favor strawberry will appreciate strawberry sorbet with Tagada chips (made from the popular French gummy strawberries).

The book’s elegantly styled photos and minimalist design give The Art of Frozen Desserts an upscale feel, and many recipes are sophisticated and complex, such as the beet soup with green apple sorbet and the coconut matcha milkshake. But Ryon doesn’t skimp on the instructions, providing helpful advice for beginners, including necessary equipment and stabilizing ingredients. Many of the concoctions evoke tastes from Ryon’s youth, resulting in a variety of fun and festive treats that will appeal to both kids and grown-ups, like frozen mini Halloween squash (vanilla and pureed squash ice cream served in frozen pumpkin shells). Along with this nostalgia is a modern practicality, as shown in Ryon’s travel cakes, which have a resilient texture that increases their portability. They’re his “way of revisiting childhood treats and snack time for both children and adults.” Readers may find the same feeling as they whip up his brownie with maple syrup and white chocolate cake.

This enthusiasm for frozen desserts shines through not only in the imaginative recipes but the stories Ryon shares about the history of ice cream and how his passion for frozen treats developed and continues to spark his creativity. A welcome addition to any cookbook collection, the indulgent, satisfying recipes found in The Art of Frozen Desserts will appeal to ice cream lovers of all ages.

–  Becky Libourel Diamond, BookPage

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