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One Easy Base, Three Awesome Peanut Butter Ice Creams

Scooped Max Falkowitz 11 comments

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. More

How to Make Sprinkles Ice Cream (and Set Your Inner Child Free)

Scooped Max Falkowitz 19 comments

I've been thinking—what should sprinkles taste like? And how can we make them taste that way? More

Southern Craft Ice Cream Is the Frozen Pride of Florida

Scooped Max Falkowitz 6 comments

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.) More

Secret Tools and Tricks of the Ice Cream Pros: How to Make Creamy Ice Cream

Scooped Max Falkowitz 17 comments

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. More

Here's an Ice Cream That Tastes Like Ice Cream Cones

Scooped Max Falkowitz 6 comments

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? More

Real Talk: Stop Bashing Ice Cream Stabilizers

Scooped Max Falkowitz 32 comments

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. More

After 30 Years, Yuengling Ice Cream Makes a Comeback

Scooped Max Falkowitz 11 comments

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. More

How to Make Great Vegan Ice Cream

Scooped Max Falkowitz 26 comments

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. More

Scooped: The Pursuit of Balance in Ice Cream

Scooped Max Falkowitz 5 comments

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. More

What's the Weirdest Ice Cream Flavor You've Ever Tried?

Scooped Max Falkowitz 59 comments

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? More

Turn Leftover Hot Chocolate Into Soft Serve Ice Cream

Scooped Max Falkowitz 8 comments

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. More

Scooped: Pear, Riesling, and Ginger Sorbet

Scooped Max Falkowitz 2 comments

Pears, sweet-tart Riesling, and spicy ginger come together in a sorbet that's ripe and juicy with a clean, refreshing heat. More

The Essential Ice Cream Recipes, Techniques, and Discoveries of 2013

Scooped Max Falkowitz 4 comments

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. More

Turn Sad, Stale Panettone Into Awesome Ice Cream

Scooped Max Falkowitz 3 comments

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. More

10 Ice Cream Recipes That Use Fall and Winter Fruit

Scooped Max Falkowitz 3 comments

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. More

Top Your Thanksgiving Pie With Ricotta Gelato

Scooped Max Falkowitz 5 comments

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. More

High Road Ice Cream Really Is Worth $10 a Pint

Scooped Max Falkowitz 11 comments

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. More

Can We Talk About Ice Cream Cones?

Scooped Max Falkowitz 21 comments

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. More

Scooped: Better Than Almond Joy Ice Cream

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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. More

Do You Really Need to Age Ice Cream Base Overnight?

Scooped Max Falkowitz 22 comments

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?* More

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