Ice Cream Month has been a great journey on Serious Eats, and we're already a little nostalgic for the classic scoop shops, plush soft serve, and silky gelato we ate along the way. Not ready to let go of July? We've collected all our ice cream posts here for one last scoop.
Explore by Tags
Entries tagged with 'ice cream month'
Tasti D-Lite is a low-fat soft serve
ice cream frozen dessert that's been keeping adolescent girls off the New York City streets since 1987. Can Pinkberry say that?
After "what's your favorite ice cream?", the question I get asked the most as an ice cream maker is "what makes gelato different from ice cream?" How does gelato get that soft, elastic texture and slow-to-melt milkiness compared to ice cream's richer, creamier body? It comes down to three factors: fat, air, and serving temperature. The more complicated answer? Take a read.
Lots of professional dessert makers make it their mission to see their customers happy above all else; Eddie's Sweet Shop, the ice cream of my childhood, succeeds with the best of them.
The Coolhaus ice cream truck has come a long way since its inception three years ago. As the third ever employee on Coolhaus' payroll, Truck Manager Lisa Dring has been with Coolhaus since its ice-cream-out-of-a-postal-truck days, slinging its famed sandwiches from Coachella to bar mitzvahs, and has noticed some key differences vending between the New York and the company's home in Los Angeles.
Do I hate all soft ice cream? Certainly not. But ideally? I want to be chipping away at a pint of HD, in the exposing light of the freezer, and savoring every hard-won sliver.
When people ask me where to go for dairy-free ice cream, I always send them to Lula's Sweet Apothecary, which sells nut-based ice cream so good tastes just incidentally vegan.
Some sundaes elicit pure nostalgia with Reddi-wip and Hershey's syrup, while more elaborate ones include rich fudge sauce and massive brownies. Frankly, we love them all. Here are 7 of our favorite sundaes in NYC that we always turn to when that very particular craving hits.
Remember when McSweeney's came out with that list of FAILED BEN & JERRY'S FLAVORS? Noam Chompsky, Hall and Oatmeal, and Coffee Annan were all on there. It still makes me giggle a little. So I came up with some of my own. Thankfully Sweets editor Carrie also has a penchant for
bad horrible puns and allowed me to do this.
As National Ice Cream Month draws to a close this week, we'd like to leave our readers with one last icy, creamy, and delicious gift. Here are the SE staffers' favorite ice creams in NYC (although some of us had a hard time deciding on just one).
There are plenty of ways an eggy ice cream with sweet wine can go wrong, but this is fantastic stuff: a good hit of booze, the rich custardy depth of egg, and a sweetness that doesn't overpower the delicate flavor of the grapes.
Talk about neglected art forms: who's making great Italian ices these days? Among a few other keepers of the frozen flame, Famous Ben's Pizza still makes great ones, including what may be the best Italian ice I've ever had.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Our lives changed the day we decided to stick some gelato into a kouign amann from two great Soho spots a five minute walk away. It got us thinking: what other great sandwiches could we make around town? And who says an ice cream sandwich must be limited to cookie plus ice cream?
You won't believe how easy it is to create your own customized ice cream cake. Crushed chocolate wafers create a crunchy buttery shell that holds layers of luscious ice cream and chocolate cookies that soften just so.
Folks who grew up in Oregon may remember the days when Coffee People outposts dotted the landscape, staring down Starbucks from across the street. When I wasn't caffeinating at Rimsky's or The Pied Cow, I spent most of my teenage years in one Coffee People or another, almost always drinking a banana milkshake.
There are hundreds of flavors frozen into paletas, Mexican popsicles made with fresh fruit, juices, and savory accents. But have you tasted the hard-to-find varieties? Nance, mamey, grosella, and rompope, waiting in a reach-in freezer near you.
The problem isn't what to get at Il Laboratorio del Gelato; it's how to make the most of combining those flavors. After plenty of trial and error, I think I've hit on my favorite mix.