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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
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
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
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
Posted in food & cooking
Tagged cooking, food, ice cream
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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
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
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
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
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
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