Tasti D-Lite is a low-fat soft serve
ice cream frozen dessert that's been keeping adolescent girls off the New York City streets since 1987. Can Pinkberry say that?
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Tasti D-Lite is a low-fat soft serve
Do I hate all soft ice cream? Certainly not. But ideally? I want to be chipping away at a pint of HD, in the exposing light of the freezer, and savoring every hard-won sliver.
Remember when McSweeney's came out with that list of FAILED BEN & JERRY'S FLAVORS? Noam Chompsky, Hall and Oatmeal, and Coffee Annan were all on there. It still makes me giggle a little. So I came up with some of my own. Thankfully Sweets editor Carrie also has a penchant for
bad horrible puns and allowed me to do this.
Ironically, the ice cream I've had that tastes the most old-fashioned—the creamiest, richest, and smoothest—is made by the most modern method. We're talking stuff made in fancy-pants kitchens that champion contemporary techniques and gizmos. We're talking ice cream made in a Pacojet.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Folks who grew up in Oregon may remember the days when Coffee People outposts dotted the landscape, staring down Starbucks from across the street. When I wasn't caffeinating at Rimsky's or The Pied Cow, I spent most of my teenage years in one Coffee People or another, almost always drinking a banana milkshake.
To me there are all other ice creams, and then, there's coffee ice cream.
As a compulsive nibbler and indecisive orderer, afflicted with what my boyfriend terms "Can-I-Have-A-Bite Syndrome," my favorite part of eating ice cream comes before I ever get my cone—free sample time.
Olive oil gelato didn't make sense to me at first. Olive oil, love. Gelato, ditto. But together? Would it taste oily? Too heavy? Refreshing? Do I want this? Turns out, yes. Very much yes.
Making pie "à la mode" allows that pie to reach its full pie potential. How? Let's examine.
Bourbon has never experienced the same celebrity among ice cream makers as, say, rum. But aside from just working the spirit into the flavor, I've recently stumbled upon two genius ways to bring bourbon and ice cream together.
In the beginning there was vanilla and it was good. It was very good. Then there was chocolate. And strawberry. And they, too, were good. But then came chocolate chip cookie dough and the world became a different place.
If you can't have great ice cream, at least you can have chunky ice cream. One of my family favorites, Ben & Jerry's Phish Food, is a little light on the cocoa and heavy on the gummy stabilizers. But sending those dark, crunchy chocolate fish to their doom always made me smile. Quality ingredients and technique make great ice cream, but chunks make ice cream fun.
I'm a fan of all cookie dough ice creams—the cookie dough-ier, the better. The only problem with that flavor, though, is that there's nothing cookie dough-like about the ice cream. It's just little blobs suspended in vanilla. Why do I love Ben & Jerry's Oatmeal Cookie Chunk? It tastes all cookie all the way through.
Top a scoop of vanilla ice cream with a hot fudge-dipped cone, stick on some Reese's Pieces for eyes and a maraschino cherry for a nose, spray whipped cream onto the sides of the scoop, and you've got Friendly's Cone Head sundae, one of my favorite desserts as a kid.
A look back at Steve's in Somerville, MA, which is widely agreed to be the birthplace of modern ultra-premium ice cream.
I once came very close to taking a job at an ice cream shop for the single reason that I loved, loved, loved how their waffle cones smelled, as they were being made. Would go out of my way to walk by the shop, loved. Would order a waffle cone despite it holding three times as much ice cream as I needed, loved.
The deliciousness of praline ice cream is self-evident, so why don't more ice cream makers produce this superior flavor?
A bit nutty, a bit sweet potato-ey, a bit vanilla-y, a bit starchy, a bit floral; taro ice cream, I love you.
My perfect ice cream sandwich may not be the best-tasting, but it's what I grew up on: the Good Humor bar from the ice cream truck. It's not just about the nostalgia: it's about the ritual.