Skip to main content



Frozen Desserts

The Culinary Institute of America (CIA), Francisco J. Migoya

ISBN: 978-1-118-69267-7 August 2014 448 Pages


It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book 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; and equipment including churning machines, production equipment, and storage and serving containers. Also included are 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; and 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 full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

Related Resources


View Instructor Companion Site

Contact your Rep for all inquiries



CHAPTER 1: A Brief History of Frozen Desserts.

CHAPTER 2: Ingredients.

CHAPTER 3: Equipment, Machines, and Tools.

CHAPTER 4: Dairy-Based Frozen Desserts.

CHAPTER 5: Non-Dairy Frozen Desserts.

CHAPTER 6: Aerated Still-Frozen Desserts.

CHAPTER 7: Finished Items.

CHAPTER 8: Base Recipes.


Average Sugar, Solids, and Acid Content of Fruit.

Seasonal Availability of Fruit.



Internet References.