Recently in Ice Cream category:

I was a sucker for soft-serve ice cream when I was a kid. The machine that made those swirly cones at Carvel mesmerized me, as well as on the Mister Softee truck, although they didn’t drive around our neighborhood when I was a kid. (Those were the days of the Good Humor truck.) That was how I discovered sprinkles, which we called jimmies in New…

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Two things have surprised me recently*. One is the sudden surge of small-scale ice cream shops that have opened in Paris. Which means my ship has definitely passed on opening my own place as others got to it first. Shops like Senoble, Glaces Glazed, Une Glace à Paris, Sucre Glace, and La Paleteria are churning out ice cream across Paris, some even staying open in…

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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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