Isn't it disappointing when you pull off the lid to your favorite Chunky Monkey and find a jagged covering of ice on top? It just never tastes the same after, right? Chow put together a video with two smart tips on avoiding the dreaded ice cream freezer burn. Read on to check them out!
Q: My fiancé and I just got an ice-cream maker as a wedding gift. I can't wait to start experimenting. However, he is watching his weight and would prefer that I not make full-fat ice cream on a regular basis. Can anyone recommend a lighter ice cream recipe that isn't icy or lacking flavor?
On a last vacation or trip here at the end of August? Stay cool, stay sweet, and plan to visit at least one of these five ice cream shops from around the country. Each one is a treat of a destination all by itself, with ice cream worth a road trip detour. From a cult favorite in Atlanta, to a jewel of the Midwest in Ohio, to a kids' delight in Austin, Texas, take a peek at five of our favorite scoop shops. Special note: A video from Maxwell on his favorite New York City scoop shop, serving goat milk ice cream!
My entry-level ice cream maker does a fine job of churning out frozen treats, but it has a couple drawbacks, the biggest being that the finished ice cream is always too soft to eat right away and must be chilled in the freezer until it is firm enough to scoop. So I'm excited to try this ingenious hack from Food52 that keeps the ice cream maker cool enough to churn out ready-to-eat ice cream — just like a much more expensive compressor-style model.
What's better on a long summer afternoon than fresh, homemade ice cream? If you've been bitten by the DIY ice cream bug, it's more than likely you've considered turning just about everything in your fridge into ice cream. But have you looked to your wine rack? Check out this delicious recipe for red zinfandel gelato!
When I first started making ice cream at home, I relied solely on recipes that did not call for making an egg custard. It seemed a little advanced at the time, and making ice cream at home was a quick and simple pleasure. Now the tables have turned. I'm a French fanatic through and through.
You know it's a good day when your future father-in-law arrives at your house with a brown paper sack full of ripe Elberta peaches, straight off a farm in rural Georgia. And while it's not the first of the sweet fruit I've enjoyed this year, it is certainly the most. So many, in fact, I had to ask Twitter what to do with them!
Southern temperatures have been breaking records right and left—this past week it reached 106 degrees in Atlanta almost every single day! The heat and humidity combo have been leaving me physically drained, but just because it's so hot doesn't mean I can't get my daily caffeine fix.
Can you imagine a summer without popsicles? Maybe it's been a while since you've had one, or you were partial to ice cream bars, however, it's hard to argue that they didn't change summer desserts forever! But did you know the popsicle was discovered by an 11-year-old?
It's summer and my mint plants are growing like gangbusters, which is great news because I now have a limitless supply of mint for summer cocktails, including one of my all-time favorites: the whiskey smash. But with all the mint growing around and my recent sorbet-making kick, I found myself wondering if I could combine them. And it turns out I can!