Results tagged sorbet from David Lebovitz

We survived the recent heatwave, which seemed like a good time to update my post on Vanilla Ice Cream, with new pictures. Probably the worst thing you can do in a heatwave is photograph ice cream, but I did it. As a former restaurant line cook, I can cook or bake through anything. Having a batch of freshly churned ice cream when it’s that hot,…

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Papaya isn’t a very common fruit in many parts of the world. But if you go to the tropics, you’ll see them piled up at markets, and even alongside the roads, where people are selling the overload from their trees. Papaya is a curious fruit that is often just out of the sightline of our radars, and is usually eaten fresh. Some varieties are spectacularly…

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When I wrote the first edition of The Perfect Scoop. I only allowed myself to use the word “refreshing “ once, which I’m pretty sure I did. When you write a book, there’s a tendency to include everything that you possibly can, but a number of things can nudge them out, such as having photos, which everyone loves. So although I included Plum-Blackberry Swirl Ice…

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This past week, it’s been everything elderflower around here. The weekend prior we visited friends who live outside of Paris and spent a lot of time wandering around their garden, which always makes me reconsider whether I am actually a true city boy. I love being walking distance to almost whatever one could want, which you can do in a city but then again, I wonder…

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When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…

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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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There are a lot of desserts in my repertoire, but the one that I always have room for – and crave – is Tangerine Sorbet. Come winter, when the markets are loaded up with citrus, Parisians rifle through the piles on the market stands and buy ’em by the kilo. (About 2 pounds.) I do too, never failing to come home with a sack bulging…

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When I found out that Cuisinart had released a brand-new model of their ice cream machine, I asked if they would let me give two away on my site. And I was happy when they agreed!

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