The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Friday, April 17, 2009

500 Ice Creams, Sorbets & Gelatos

No matter what the calendar says, you know summer is around the corner when the stores are full of bathing suits and the bookstores start pushing frozen treats.

Julie Gilkay of the Appleton, WI Post-Crescent alerted readers to 500 Ice Creams, Sorbets & Gelatos: The Only Ice Cream Compendium You'll Ever Need.

An ice cream companion? Who needs that? It's that "500" in the title that makes all the difference. To bulk out the book the author, Alex Barker, includes:

gelatos, sorbets, granitas, water ices, frozen concoctions, sundaes, sodas, slushes, bombes and terrines. Dietary limitations are addressed in dairy-free ice creams and low-fat, sugar-free ices.

Sorbets, granitas, water ices, and slushes are sugar and water and fruit.

Bombes are made in a rounded mold and so sometimes are called domes. The layers are often ice cream but can be fruit ices.

A terrine is a kind of molded dish usually used for baked foods or pates. You can use a mold to make layered frozen desserts as in this Frozen Apple and Blackberry Terrine dessert recipe.

You can find it on the Frozen Desserts page in my Milk-Free Bookstore.

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