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Entries tagged with 'CTB: The Perfect Scoop'

Cook the Book: Fresh Mint Ice Cream

Serious Eats Robyn Lee Post a comment

I once took my friend to an ice cream shop that made mint ice cream from real mint, as opposed to the artificial stuff you find it most places. After taking one bite she alleged that it didn't taste... More

Cook the Book: Olive Oil Ice Cream

Serious Eats Robyn Lee 5 comments

You put olive oil on your bread. You put olive oil in your salad. Now it's time to put olive oil in your ice cream. Trust David Lebovitz; those fatty olive squeezings go surprisingly well with the frozen custard... More

Cook the Book: Gianduja Gelato

Serious Eats Robyn Lee Post a comment

Gianduja is a delicious Italian confection made of ground hazelnuts and milk chocolate. It tastes great in the form of smooth bite-sized chocolates, but possibly even better in the form of gelato. Try this recipe from David Lebovitz's The... More

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