Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
I've been thinking—what should sprinkles taste like? And how can we make them taste that way?
This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.)
I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
You know what I love? Ice cream cones. And I'll take them however I can get them. Fresh waffle cones, standard-issue sugar cones, hell even the papery wafer cones that cradle my Mr. Softee—they're all good. So wouldn't it be great if we could have an ice cream that tastes just like a cone?
When you strike out on your own to start a food company, you do so with some guiding principles. For your typical small batch ice cream maker, that often means buying premium dairy, making denser (but costlier) ice cream and—one that usually makes its way onto labels for all consumers to see—not using any ice cream stabilizers. This can be a huge mistake. Here's why.
30 years after Yuengling ended production of their ice cream, they've brought it back to supermarket shelves. We gave 6 of the flavors a try.
It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck.
When I was first learning how to cook, I assumed more was always better. The more flavor I could pack into my food, the more salt or acidity or spice, the better it would taste, right? Thankfully I've grown up.
Whale puke ice cream, Peking duck ice cream, and caramel ice cream with duck fat and soy sauce "that's like a sloppy kiss from a drunk supermodel." We've had and heard of some weird ice creams—what's your weirdest?
If you're looking for a quick dessert that does away with leftovers and tastes like something from a pro scoop shop, give this hot chocolate soft serve a spin.
Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat.
2013 was a banner year for the Serious Eats ice cream bureau. We played with booze, coffee, and cardamom. We explored ice cream techniques and fundamentals. And we busted some longstanding ice cream myths along the way. For all my favorite recipes, techniques, and science of the past year, read on.
Usually at this time of year I end up throwing away leftover panettone. This year I found a solution, one that uses up panettone leftovers and makes something genuinely delicious—so good, in fact, that it's won over the hearts and minds of several panettone-haters at SE HQ.
Here are ten of my favorite recipes for ice cream in sweater weather, a mix of creamy ice creams, punchy sherbets, and sorbets that preserve the full fresh flavor of the fruit that goes into them. Serve them as palate cleansers before dessert, scooped onto your favorite cake, or just treat them as your daily allotment of Vitamin C.
Ricotta gelato is a blank canvas for added flavors and a friend to any pie. Plus it's a no-cook recipe that can go from raw ingredients to freshly churned ice cream in under 45 minutes.
We get plenty of ice cream sent to Serious Eats HQ, but most doesn't disappear the way High Road's flavors did. Sure, it ain't cheap, but this Atlanta-based company has a "by chefs, for chefs" ethos that really works.
In the cutthroat world of ice cream scoop shops, where homemade ice cream and toppings are now the norm, the movement towards homemade ice cream cones was all but inevitable. But some people still love their sugar cones, their wafer cones, or even crumbled-cone-as-topping.
Here's a toasted coconut ice cream studded with dark chocolate and toasted almonds, crunchy and creamy in equal measure. In other words, like an Almond Joy, but better.
It's a step in every egg-based ice cream recipe: "chill base overnight and churn the next day." But if you're pressed for time and want to churn your ice cream the same day you make your base, do you really need to age it overnight, or just chill it down until it's cold enough to churn?*