Recently in Ice Cream category:

I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really a place that caters to tourists – which…

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I haven’t visited Jeni’s Splendid Ice Creams in Ohio, but I’ve heard Jeni Bauer’s ice cream was sensational. Because I can’t get everywhere – no matter how hard I try – her ice cream came to me in the form of her book, Jeni’s Splendid Ice Creams at Home. When Jeni’s book was released, we had a nice interchange via e-mail about ice cream making,…

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Whenever I land in San Francisco, I invariably arrive with a number of places to visit that I want to tick off my list. As I’ve learned from previous experience, it’s just not possible to go everywhere – especially when you have to wait up to 45 minutes for a bus to come, making a round-trip to an ice cream shop a full afternoon event….

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Every year at Christmas, I make the dessert. With a bakery on every corner in Paris, there’s not a lot of impetus for the locals to make a resplendent dessert for the traditional dinner. It’s not that people don’t bake, but with the small city kitchens and all the other stuff that limits time around the holidays, it’s just as simple to head to the…

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When I was in Ireland, after a wonderful dinner at an old country inn, I was served a big bowl of Brown Bread Ice Cream. I had heard about this unusual ice cream quite a while back and like Grape-Nuts Ice Cream, which is something apparently enjoyed in New England (although I was born and live there for eighteen years and never saw or tasted…

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Every time I go to Provence and the Côte d’Azur, I keep remembering that I want to share Fenocchio ice cream with you. But I’m not all that good at sharing, when it comes to ice cream, so I hope you’ll forgive me for keeping this all to myself for a while. But after tasting more than my share of their ice cream down in…

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I was thinking of having “If you change the ingredients in a recipe, results will vary” tattooed on my forehead, but there wasn’t enough room. (Although if my hairline keeps receding at this rapid pace, it may happen sooner than you think.) When I used to teach classes, folks were always wanting to tinker with recipes, especially ice cream, replacing the cream with what-have-you. Or…

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[UPDATE: Both of these places have closed.) One of the curious things that’s happening right now in the Paris food scene is a spate of what I consider ‘anglo’-style cafés opening up in various smaller neighborhoods. There are a few that have been around for a while. But in the past year, casual restaurants that sell leafy salads, made with just-cooked fresh vegetables and greens,…

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One of my favorite summertime memories was having mint chip ice cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I guess. I remember a few years later, after the dairy…

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