Crème de la Glacé

Crème de la Glacé

Rekindle a sense of childhood wonder with twists on favorite frozen indulgences. Intriguing flavor profiles and enticing texture combinations update traditional recipes for ice cream, gelato, sorbet, and granita—yielding summertime magic by the heaping spoonful.

Crème de la Glacé

Banana-Bread Ice-Cream Cake delivers double the comfort with rich Vanilla Ice Cream complementing the classic homemade bread. A warming hint of rum lingers on the tongue. 

Crème de la Glacé

Glistening ribbons of Cherry-Port Compote enliven decadent Port Wine-Cherry Ripple Gelato. Enhanced by the fortified wine, the tart red jewels sparkle amidst the silken quality of a dense custard base. 

Crème de la Glacé

Citrus and spice mingle splendidly in frosty Pink-Grapefruit-and-Ginger Granita. Just before serving, a drizzle of ruby-hued Campari liqueur tints the shaved ice, rendering the tantalizing refresher slushy and pink. 

  Crème de la Glacé

As inviting as a cool summer breeze, mellow and fragrant Peach-Rosé Sorbet epitomizes the season’s simplest pleasures. 

Invigorate the palate with crystallized confections chilled to perfection. Savor the juxtaposition of salty and sweet in our Pistachio-Cardamom Ice-Cream Sundae with Salted Caramel and Honeycomb Candy

Styling Kathleen Cook
Recipe Development and Food Styling Loren Wood 

For more recipes featuring ice cream, see “Crème de la Glacé” on page 77 of the July/August 2014 issue of Victoria

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