With the exception of granita, every ice cream, sorbet, sherbet, gelato, and frozen yogurt found throughout this book requires the use of special equipment. An ice cream machine, whether hand-cranked, self-cooling, or requiring prefreezing of canisters, is a staple in the production of these frozen concoctions. You will also find it handy to have a few other products, from mixers to whisks to baking pans, to make the process a little bit easier.
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