Although each year it’s getting harder and harder to remember that far back, I still recall when I was younger, during the summer in New England, we’d head to the dairy store for ice cream. Often I’d order pistachio; the vivid green color and the crunchy bits of pistachio were somewhat exotic to a timid little David growing up in pre-Martha Connecticut. As I grew…
As a cookbook author, whenever you do a cooking demonstration, there’s always The Question. It’s the one that’s the most frequently asked when you’re teaching classes. For me it’s “Can that be frozen?” Since my freezer is usually so crammed with stuff I can’t imagine wedging in a multi-layer cake amongst all the rock-hard frozen madness that I call “my freezer”…except for now, because I came home from…
People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine! The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand,…
A reader recently wrote to ask, “How long does ice cream last in the freezer?” Oddly, I never gave it much thought since it doesn’t seem to linger too long around here. So I looked around and found the answer at the FDA website: 2-4 months. The most common problem when ice creams and other frozen desserts spend too long in the freezer is the…
How does one explain, in a few short paragraphs, something that’s such a critical part of Italian life, like gelato? If you’ve spent any time in Italy, it’s hard to look anywhere and not see an Italian balancing a cono di gelato in someone’s hand. Everyone, from suave businessmen in Armani suits to grandmothers chatting on a stroll with friends—all eat gelato. Like the concentrated…
I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks. I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it? Salted Butter Caramel Ice Cream (click for…
Thanks to everyone who came to the ice cream tasting and booksigning at Ici last weekend. In French, Ici means ‘here’…and although by now I should say I was definitely ‘there’, it was nice to meet so many of you nonetheless and glad you all got your licks in! I hadn’t tasted Mary Canales’ ice creams and sorbets in her jewel-like shop, which I’d heard…
Jessica’s ode to ice cream. Elise pops up homemade popsicles. Françoise’s strawberry soirée. Taking the icy rhubarb-raspberry route. Matt’s plum crazy. Exploring her sweet (not savory) side. Derrick rocks with Hot Fudge Sauce. Adam sings for his scoop.
I am such an idiot. I won’t tell you who, but years back, someone with a thriving restaurant on 18th Street in San Francisco alerted me to a great business opportunity nearby. Food-related, of course. I passed, and now the area is the culinary destination in the Bay Area. (Aside from the taqueria on Church Street across from the Afeway…) Although I missed the proverbial…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
