Updated for contemporary kitchens, this vintage compendium of ice cream recipes presents a delectable array of frozen delights, each with its own unique twist that's bound to captivate every palate. Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Her classic recipes, which are ideal for inexperienced dessert-makers, cover dozens of different types of ice cream and sherbet, frozen puddings, soufflés, parfaits, mousses, and tasty toppings . Numerous dairy-free options include sorbets, Italian ices, and fruit ices. Easy-to-find ingredients range from a variety of fruits and nuts to the traditional flavors of chocolate and vanilla. Brief explanations identify the differences between ices, sorbet, and sherbet and offer general instructions for making frozen desserts compatible with modern ice cream machines .   Author Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. - Ideal for inexperienced dessert-makers, featuring dozens of mouthwatering classic recipes for ice cream, sherbet, frozen puddings, soufflés, parfaits, mousses, and tasty toppings. - Features a discussion on Philadelphia Ice Creams, a cream-based ice cream made without eggs. - Includes numerous dairy-free options such as sorbets, Italian ices, and fruit ices for the lactose intolerant. - Easy-to-find ingredients range from a variety of fruits and nuts to traditional flavors like chocolate and vanilla. - Brief explanations clarify the differences between ices, sorbet, and sherbet. - Offers general instructions for making frozen treats compatible with modern ice cream machines. Author Sarah Tyson Rorer's legacy lives on in these timeless recipes, making it simple for anyone to create and Make Your Own Ice Cream . Whether you're new to dessert-making or an experienced gourmet, this cookbook of vintage frozen dessert recipes promises to be an invaluable addition to your modern culinary collection.   Sarah Tyson Rorer (1849–1937), founder of the Philadelphia School of Cookery, was a pioneer of domestic science. Educator, author, editor, radio show host, magazine columnist, dietician, and lecturer, her emphasis on healthy eating was instrumental in the creation of the field of hospital dietetics.