Tag Archives: ice cream

We’re Out of Vanilla

If you worked in an ice cream store in the mid-’80s you almost certainly saw this B. Kliban cartoon, probably pinned to the staff bulletin board or taped to a wall in the back room. When it was first published … Continue reading

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Salep Happy

Mess around with enough ice cream recipes and you discover the differences in texture created by certain ingredients. My go-to recipe uses egg yolks to make a denser, more custard-like ice cream than Philadelphia-style, which is made without. Adding various … Continue reading

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You’re Fired!

I knew something odd had happened when more than a few friends asked me if I had consulted with Penn Jillette on his new ice cream flavor. I know a bit about ice cream, and I’ve known Penn for decades, … Continue reading

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There’s Pie In My Ice Cream

I discovered banoffee pie when I was searching for a dessert to serve to one of my English friends. It’s a simple dish: pie shell filled with toffee, layered with sliced bananas (hence the hybrid name “banoffee”), and topped with … Continue reading

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When the Ice Cream Gets Weird, the Weird Turn Pro

Much to my surprise, my post about prosciutto ice cream was featured in a Huffington Post article and slideshow about “weird” ice cream flavors. I am, of course, thrilled to be mentioned, but I’m having a hard time classifying any … Continue reading

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Dots Unusual

Some of us are getting together to make ice cream with liquid nitrogen I have left over from one of the Harvard labs. Are you in?” How could I turn down an invitation like that? I’ve been dying to get … Continue reading

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The Cake is a Lie

The birthday cakes of my youth were simple affairs: you chose either chocolate or vanilla cake, and then either chocolate or vanilla frosting. The resulting four possible cakes were well within the skill set of any mom, although presentation values … Continue reading

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Grand Foienale

She Who Must Be Obeyed has never met a foie gras preparation she didn’t like. She’s had it on hot dogs, layered on a tart, served with brioche and apples, and even once as a smoked crème brulée. It wasn’t much … Continue reading

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The Joys of Reverse Engineering

Two years ago I attended José Andrés’ Harvard lecture on hydrocolloids. He showed this video from his research kitchen as an example of the practical applications of various gelling agents: That video has remained stuck in my head, due both to … Continue reading

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Breakfast for Dessert

As soon as The Momofuku Milk Bar cookbook arrived, I knew I would be revisiting one of my failures – the cereal milk panna cotta, certified by the authors of Momofuku as a non-working recipe. The first chapter is devoted … Continue reading

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