The Scoop: How to Change Store-Bought Ice Cream into Fabulous Desserts

150 mouthwatering, easy-to-make recipes for the most universally adored dessert, written by former Gourmet magazine editor Lori Longbotham. Ice cream concoctions ranging from the stunningly simple to the wildly baroque are made easy for home cooks looking to keep dessert creations simple, fun, and scrumptious. Longbotham shows how store-bought ice cream, sorbet, gelato, and frozen yogurt can form the base for a wide variety of assembled desserts, including luscious cakes, sundaes, soda fountain drinks, pies and tarts, terrines, and bombes.