Recently in Ice Cream category:

At the markets during the spring and summer here in Paris, there are piles and mounds of strawberries. The sweet, fruity scent pervades the air as you get closer to the stands. I always come home with as many as I can carry, so I can eat as many as I can during their season. Some people swoon for the pale gariguette berries, which are slender…

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Roquefort cheese is produced in the southwestern region of France and is designated as AOC, the first product ever to do so in 1925, and is a designation meant to denote quality and provenance from a certain region made in a certain manner. Cheese experts (and me) agree that Roquefort is one of the top, all-time-greatest cheeses in the world. And I was excited to…

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The first time I ever had gelato was about 20 years ago when it seemed to be all the rage in the 80’s, that staggeringly over-the-top era of excess, when we all seemed to be fascinated by Studio 54, record-shopping at the Gap (anyone else remember that?), Bianca Jagger, ultra-suede, and Bill Blass-designed Lincoln Continentals. There was place around the corner from Chez Panisse in…

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Raimo

Raimo…Glaciers depuis 1947 Raimo 59-61 Boulevard de Reuilly Tel: 01 43 43 70 17 Mètro: Daumesnil For a listing of ice cream shops in Paris, check out Les Glaciers of Paris

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There is nothing simpler to make than a fresh fruit granita. For me, the only hard part is finding real estate in my freezer for the pan to stir it up in. But springtime means strawberries. And lots of ’em! Years ago, taste was hybridized out of commercial strawberries in favor of firmness for long-term storage, but many farmers are growing varieties of berries that…

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