"Gelato and Beyond" provides an in-depth exploration of the international frozen dessert industry, featuring meticulously tested recipes. Designed as a practical resource for frozen dessert professionals, this book serves as a guide to expanding product offerings with confidence and creativity. While primarily tailored for the North American market, the techniques and recipes presented here can be successfully applied worldwide. Italian-style frozen desserts—gelato and sorbet—take center stage, followed by ice cream, sherbet, water ice, and frozen custard. Each chapter provides essential background information, technological insights, and operational tips to help you master the art of frozen desserts. Recipes are presented with both metric and U.S. standard measurements.