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Ice Cream
Posted by CB Magazine on Tuesday, May 31, 2016 |
food
WHEN I started putting together recipes for this book, I wanted to re-create ice creams with the flavors and textures found in an old-fashioned ice cream parlor—a place where classic ice creams and traditional toppings held court. There, handwritten blackboards announced what was made each day, and toppings such as hot fudge, marshmallow, and butterscotch were commonplace. Lemongrass-ginger sauces and cassis-cabernet reductions were simply not on the menu.
But I also wanted to create flavors for today’s more adventurous palates—refreshing flavor combinations that could satisfy even the most sophisticated among us. So I’ve put together a collection of classic ice cream flavors, and then customized them with mix-ins and simple substitutions. Each basic recipe is followed by a list of variations designed to push the idea just a little, and then some more. You should even feel free to write your own variations in the margins. After all, you can have your ice cream and eat it, too.
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