The Art of French Pastry

cream is the key to all
other ice creams; take the
time to master it,
understand what it means
to give it the time to set
properly in the freezer.
Then go on to try the more
intricate Vacherin Glacé,
an ice cream cake with a
meringue foundation,
whipped cream “walls,”
and, in this version,
“floors” filled with fruity