Want to read a really great piece of food writing? That's the first full sentence spoken to my husband this morning over breakfast and the Times Dining In/Dining Out section.
His brow contorted into grotesquely expressive position, which was ignored as the snippets from the first few paragrahs of Matt Lee & Ted Lee's piece, Ice Dreams, were read out loud.
"But many of the flavors filling store freezers -- with their peanut-butter-filled pretzels, cookie-dough pellets and stripes of marshmallow goo added in - spring from a very limited source of culinary creativity, as if they were proposed by an overcaffeinated 8-year old."
I was so excited to see a whole Dining section semi-focused on homemade ice cream. Did you see the forest berry gelato and nougat ice cream recipes in the article about Denmark?
Also, a total local aside - if anyone is in Columbus, Ohio, I had ice cream a few weeks ago at a place in the North Market called Jeni's and I am so trying to duplicate some of their flavors. Salted caramel, lime cardamom, butter mint, chardonnay pear and ginger, etc. Not too sweet, and totally inspiring.
(http://jenisicecreams.com/index_elements/0201_store/flavors.html)
Or maybe we'll all get together at the first Annual AT Homemade Ice Cream party... It'll have to be at someone's house that has a full-size fridge, though, so don't be thinkin' the pivoting perfection might be a locale.
The writing may be good but the Sour Cream Ice Cream sucks. We made it over the weekend, and without something very sweet to accompany it, the ice cream was very unpleasant to the taste buds - and I don't like sweet sweet ice cream, so I thought I'd love this.