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Page 2 of 2: Entries tagged with 'gelato'

In LA, Artisanal Gelato And Ice Cream Get VIP Treatment

Amy Scattergood of the LA Times, on the city's new wave of deliciousness: "It's not the first time gelato has been in the spotlight in Los Angeles — in the late '80s there was a gelateria craze. But this generation of artisans, joined by an ice cream maker or two, is taking the craft to something that seems more like an art. They're perfecting techniques to get the purest flavor and creamiest texture, seeking out the ripest peak-season fruit, the best chocolate, the most flavorful, freshest nuts." Gail Silverton and her partner Joel Gutman invent new flavors, like "cinnamon basil or black sesame gelato, or a vanilla gelato with ribbons of dark chocolate and candied orange peel." Milk's Joel... More

Sorbet and Gelato: Part of a Balanced Diet, Kind Of

By Robyn Lee | After a failed early afternoon trip to Gelati d’Alberto which didn't open until 3 PM, my friend Jessie and I went to Damman's Glacier for dessert after scarfing down some sadly sub-par gyros at Saint Michel. Although my soul usually writhes in horror at the idea of not getting a creamy, dairy-based flavor, my body screamed for something with fruit or at least a slight presence of beneficial nutritional value. Of course, strawberry basil sorbet isn't exactly recommended by doctors; it just seemed less doom-full than Jessie's orange chocolate ice cream. A hint of basil mixed with strawberry made for a refreshing dessert, but it would've been better if the "small" wasn't the size of... More

Chocolate Gift Guide

All right. Listen Up. From here on out we're changing the name of the upcoming holidays in order to focus exclusively on chocolate gifts. From now on Christmas will be known as Chocomas. Hanukkah becomes Chocokah. Kwanzaa, Chockwanzaa. I'm not trying to be blasphemous here. I'm just trying to help all of you give your loved ones what they probably want—namely chocolate in all its forms. Here are twelve places to order truly extraordinary chocolate items online. Those of you celebrating Hanukkah or Kwanzaa will have to pare down these choices to eight or seven, respectively, unless you want to double up on four or five of the days. Day 1: John & Kira's | johnandkiras.com John and Kira are... More

Palapa Azul: Better Than Haagen Dazs?

Lately, I've been trying to expand my ice cream horizons, and there's no better place to do that than the freezer case at Whole Foods. It has the biggest selection of designer ice creams I've ever seen. Haagen Dazs is my gold standard, so that should give you an idea of my frame of reference. But there are two brands I've found at Whole Foods that you should definitely check out: Palapa Azul: Made in LA, Palapa Azul is a mexican-style ice cream that tastes more like gelato (less air, lower in fat) than premium American ice cream. i've had three killer flavors: flan (with pecans), caramel (with bits of brown sugar cookie) and the most intriguing one of all,... More

Toscanini's Ice Cream is in the House

Although I am neither a Whole Foods advocate or a Whole Foods basher (After all, Whole Foods is a very complicated enterprise) there are certain things I love about Whole Foods. One is their selection of ice creams. They carry Capogiro Gelato and Sorbetto from Philadelphia, which is obscenely expensive ($10 a pint) but often very, very good, in addition to the standard premium brands like Haagen Dazs and Ben and Jerry's. Last Saturday I was perusing the ice cream case at my local Whole Foods when I spotted a label that read Tosca. When I picked up a pint I discovered that it was actually Toscanini's , from Cambridge, Mass. Gus Toscanini is one of this country's seminal artisanal... More