Recently in Ice Cream category:

I know this doesn’t sound like a problem to you, but I’ve got too much gin on my hands. I love gin but suddenly I found myself with five or six bottles of the stuff. I do plan on more Gin and Tonics, Martinis, Negronis, Jasmines, Rosemary Gimlets, and other gin-forward cocktails in my future. But I also had too many pink grapefruits on hand, the…

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Paris is known for its classical ice cream shops, as well as a few Italian-style gelaterias, but until a few years ago, there weren’t any young people forging out on their own, churning up more contemporary flavors of ice cream and sorbet for modern palates. Don’t get me wrong, I love glace au chocolat and glace au caramel beurre salé, but I’m no fuddy-duddy, and…

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Before my first trip to Mexico a number of years ago, I didn’t know Mexico was a country known for its ice cream (helado), let alone an array of other delicious sweets. I wandered through panaderias (bakeries) with the metal tray and tongs they gave me, picking out my own cakes and confections. I fell especially hard for the little disks of mazapán de cacahuate (peanut paste), caramelized flans…

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When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided since my first book had a great recipe for Caramel Ice Cream (that book was re-released as…

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A French friend recently said to me “On ne peut pas tout avoir” – “You can’t have it all.” But with mangoes, I feel like I can. Soft, sweet flesh, sometimes with a hint of spice, and easy to peel, mangoes just may be the perfect fruit. When I lived in California, they were blissfully in season during the spring, bridging the gap between when last of the winter fruits…

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I don’t like cliques (unless I’m part of it, of course…) and I have to say, one that I’m happy to be a part of is the brotherhood, and sisterhood, of ice cream makers. I wasn’t the first person to write a book, The Perfect Scoop, about making ice cream. But it landed on the cusp of something that was happening: People were rediscovering ice…

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Marshmallows + chocolate + Graham crackers x ice cream = Bliss. A few people, including Deb, intimated that my beloved combination of marshmallows, chocolate and spiced crackers might be in danger of becoming passé, which was the first I’d heard of that. I don’t want to quibble with her, because she knows her cocktails, and dumplings. But on the other hand, I guess in the…

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Ice & Vice

One of the best parts of summer in the U.S. is heading out for ice cream on a warm evening. Even if you’re someone like me, that always has a freezerful of ice cream, it’s fun to head out somewhere and join others who are cooling down, lapping up cones on the streets and on benches. The most famous ice cream shop in Paris, Berthillon closes at 8pm (and…

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One of my favorite bakeries anywhere is Baked, located way over yonder, in Red Hook, Brooklyn. It’s a ways to go, since that part of Brooklyn lacks subway stops. (And it’s about 3000 miles from Paris, and no métro goes there either.) So I’m happy to hear they’re opening in Tribeca, so when I’m in New York, I can make it over there more frequently….

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