Cook the Book: 'The Perfect Scoop'
Burnt Sugar Ice cream from Fran Bigelow, Seattle Chocolatier. $6.00 per pint and worth flying to Seattle to buy.
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Cook the Book: 'The Perfect Scoop'
Chocolate chip cookie dough ice cream over a warm brownie or nice warm chocolate chip cookie. Mmmmmmmmmmmm...
Cook the Book: 'The Perfect Scoop'
Cinnamon gelato with bits of dark chocolate!
Cook the Book: 'The Perfect Scoop'
White chocolate gelato makes my stomach rumble with happiness. It's even better with a few bits of hazelnut or bittersweet.
Cook the Book: 'The Perfect Scoop'
Coconut ice cream from the old Gifford's in Washington, DC. Shreddd fresh coconut held together with just a bit of sweet cream vanilla. None better and now a just a sweet nostalgic dream. A close second - chocolate frozen custard from the Polar Bear stands, also in Washington, DC, also long gone.
Cook the Book: 'The Perfect Scoop'
Concretes from Ted Drewes Frozen Custard stand in St Louis are completely irresistible! Ditto profiteroles made with the richest homemade ice cream and hot fudge.
Cook the Book: 'The Perfect Scoop'
Concretes from Ted Drewes Frozen Custard stand in St Louis are completely irresistible! Ditto profiteroles made with the richest homemade ice cream and hot fudge.
Cook the Book: 'The Perfect Scoop'
i'm a mint chip girl! though i am also a big fan of the Wattamelon roll -- does anyone remember that from the good ol' days at friendly's? raspberry and lime (?) sherberts, chocolate chips. I wonder if I'd still like it, or if I'd find it too sweet?
Cook the Book: 'The Perfect Scoop'
Pumpkin ice cream, sold in the fall by Oberweiss, a Chicagoland area dairy. Or coriander with a raspberry ribbon from Jeni's, a Columbus, OH, awesome ice cream maker.
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