Recently in Ice Cream category:

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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Italian restaurants have always existed in Paris, but only in the past few years has authentic Italian food become more widespread and appreciated. Perhaps it’s because Italy is so close to France they just leave it to the Italians, who are doing a great job of opening up places in Paris that become instantly popular once word gets out about them. La tête dans les…

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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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The Perfect Scoop is now available in a large-format softcover edition. Packed with recipes for ice creams and sherbets, plus non-dairy fruit sorbets and granitas of all kinds, this is the book so many folks have been using to churn up all sorts of frozen desserts. And it’s now available in a new format at a lower price. You’ll find not just ice creams like…

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My recent banana windfall gave me the chance to play around a bit with various banana ice cream combinations. Although I loved the taste of this one, frankly, I wasn’t sure I should post the recipe. Since bananas are such a natural partner for coconut, I reasoned, “Why use milk or cream when there’s coconut milk? So I reached for a can of it. Continuing…

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Technically this gelato isn’t ‘polenta’ ice cream, but it’s made with corn flour. But when I was in Torino, Italy last year, a local gelateria was making what they were billing as a ‘polenta’ gelato, using farina bóna. So if you want to argue with an Italian chef, you’re welcome to. After tangling with puzzling bureaucratic paperwork for a disproportionately-large chunk of my days lately,…

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If you’re looking for a simple scoop of chocolate ice cream…or vanilla…or strawberry…you’re not going to find it at Humphry Slocombe in San Francisco. Okay, you might see one of them nestled somewhere amongst the wacky flavors on the ever-changing list. But you’ll have a better chance of finding Fumé (smoked) ice cream, Chocolate passion fruit, and cinnamon brittle. There’s a decidedly non-kosher Boccalone proscuitto…

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When I gave the terrific recipe for the Caramelized White Chocolate, which I learned to make at Valrhona’s chocolate school, I’d hoped that many of you would use it to create your own concoctions. While no one came up with my favorite (stirred into oatmeal!), there was a lot of creativity put forth as people made everything from Caramelized White Chocolate Bars to a spread…

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For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is, a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or egg whites. Of course, there’s those rogues out there adding a bit of cream or whatever, but that’s the story on that and any variations aren’t authorized by me. And as you know, the ice…

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