EMMANUEL RYON, World Pastry Champion and Meilleur Ouvrier de France ice cream maker, introduces us to the amazing and creative gastronomic world of ice cream, a world where everything is possible and delicious. History of ice cream and technical advice accompany ice creams and sorbets, travel cakes, frosted fruits, popsicles, granitas, yogurts, frozen desserts, but also macaroons and drinks. From the most classic to the most unique tastes, all the art of ice cream is sublimated there through the 60 elegant but accessible recipes proposed by the chef. Vanilla or Jerusalem artichoke ice cream, rose petal or apricot verbena sorbet, hazelnut financier, raspberry and pepper sorbet, frosted tomato, matcha tea coconut milkshake, ice cream chouquette, turmeric macaroon, mango sorbet… A multitude of frozen delights that will make you melt with pleasure!