If you enjoy making your own ice cream, or would like to start, you’d probably love the recently-published book The Ultimate Guide to Homemade Ice Cream: Over 300 Gelatos, Sorbets, Cakes, & More. Written by master chef Jan Hedh, this hardcover book includes an amazing variety of recipes for ice cream, gelatos, sorbets, ice cream cakes, parfaits, and other delicious ice cream treats, along with great photos. I’m giving a copy of this book away, compliments of Skyhorse Publishing, so see the end of this post for details!

Chef Hedh is from Sweden, one of the top ice cream-consuming countries in the world, and some of the unique recipes he has developed include Basil Yogurt Ice Cream, Avocado Ice Cream, White Mocha Ice Cream, Pumpkin Sorbet, Blueberry Sorbet, Espresso Granite, and decadent desserts like Chocolate Meringue Cake with Vanilla Ice Cream and Meringue Pavlov with Passion Fruit Sorbet and Fresh Fruit.

The recipes have both European and U.S. measurements, which is handy for everyone. One of the ingredients used in many of the recipes is gelatin leaves, a common ingredient in European recipes. It’s the same substance as granulated gelatin, just in a different form. Four gelatin leaves are equivalent to a standard 1/4-ounce packet of granulated gelatin (or one teaspoon). So for the recipes that call for 2 gelatin leaves, you just need to substitute 1/2 teaspoon of granulated gelatin. I just thought that information would be handy to know, since I hadn’t heard of gelatin leaves before!

The recipe I’m sharing here, Carrot and Orange Sorbet, needs to be frozen in an ice cream maker after mixing the ingredients, like most of the recipes. I currently don’t have one, so I haven’t made this recipe myself yet. But I thought it sounded like a good and easy recipe that some of you might want to try out!

CARROT AND ORANGE SORBET from The Ultimate Guide to Homemade Ice Cream

• 2 gelatin leaves (4 g) or 1/2 teaspoon of granulated gelatin
• 125 g (3/5 cup) sugar
• 75 g (1/3 cup) water
• 60 g (1/5 cup) orange blossom honey
• 250 g (1 cup) fresh carrot juice
• 250 g (1 cup) fresh orange juice

Soak the gelatin leaves in cold water for at least 10 minutes (if you’re using granulated gelatin, you don’t need to do this).

Put sugar, water, and honey in a pot, and bring to a boil.

Remove from the heat, add the gelatin (if using gelatin leaves soaked in water, you’ll need to drain them), and stir until dissolved. Cool the sugar solution to 95˚F. Add carrot juice and orange juice and freeze the sorbet in an ice cream machine.

Now for the Giveaway! Here’s how you can enter to win The Ultimate Guide to Homemade Ice Cream:

GIVEAWAY IS NOW CLOSED-And the winner is…

Thanks to all of you who participated in the giveaway! There were a total of 21 entries, and the True Random Number Generator at Random.org chose Commentor #8, who is Carol! Congratulations, Carol, and I’ll be getting in touch with you to send the book to you!

Leave a comment on this blog post between now and Thursday, August 23, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced the following day. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing).

First entry: Leave a comment on this post telling me your favorite ice cream flavor.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment, telling me the way (or ways) you are following.

The giveaway is open to residents of the continental U.S. and Canada.

So what’s your favorite ice cream flavor?