These ice cream sandwiches are anything but dense. If you're in Manhattan, sink your teeth into the crispy, chewy, creamy macaron ice cream sandwiches from Francois Payard Patisserie. With flavors like raspberry-pistachio, coconut-mango, chocolate on chocolate with cocoa nibs, and strawberry cheesecake, beating the heat just got more delicious.
The Raspberry-Pistachio is the real crown jewel of the bunch. The boldest element is the bright-tasting raspberry sorbet studded with real fruit bits, which is folded into their creamy pistachio ice cream and then sandwiched between the shells of a subtle pistachio macaron. The tartness of the sorbet pairs with the mild nuttiness of the pistachio ice cream to keep it from becoming too sweet.
Photo by Robyn Lee
Nope, you don't need a special machine to make this delicate, creamy treat -- just a regular ol' ice cream maker. The best part? You only need four ingredients: strawberries, creme fraiche, heavy cream, and maple syrup. Now that's our kind of dessert.
We love that this ice cream is made with just four ingredients that we're likely to have on hand this time of year. The texture of this is best right out of the ice cream maker -- so get ready to eat it immediately!
Photo by James Ransom
For hotel rooms, guests houses, or simply when your beaters are on the fritz, The Kitchn introduces us to the simplest whipped cream method, ever: shake a jar.
The gist of the approach is that you fill a jar about 1/2 of the way full with heavy cream (and a little sugar or vanilla if you'd like) and shake, shake, shake. Tracy said it took about 3 minutes, so while the bonus is very few dishes, it will be a bit of an arm workout.
Ever wonder what it would be like to try a pasteurized cheese and its raw counterpart side-by-side? Well, that's exactly what Madame Fromage did during a recent trip to Italy, where she scored a square of raw Robiola. Find out what she thought by clicking the link below.
Now, I realize that I am comparing apples and orangutans here: my raw Italian Robiola was made from three milks, not two, and it was selected by a cheesemonger at a premier aging cave an hour north of Milan. So, it was perfect. It was the Ferrari of Robiolas.
But how does one go back to driving a Camry after one has enjoyed a much wilder ride?
One doesn’t go back. No, she doesn’t.
Photo by Madame Fromage
Fresh figs are truly a seasonal treat, and if you're lucky to get your hands on some, make this pizza STAT. Creamy gorgonzola, crispy, fatty bacon, fresh figs, and peppery arugula...does it get any better?
So the moral of this story is that I just really adore figs, cheese and – obviously – bacon. And pizza. And even… arugula. If I love all of those things, how could they steer me in the wrong direction? Exactly.
That’s why I ate all this pizza by myself.
Get the recipe
Photo by How Sweet Eats
While in D.C., Colleen and Jill of Cheese and Champagne hit up Cheesetique, a specialty shop and bar. They lunched on a cheeseboard full of European lovelies, including Fleur Verte, L’Etivaz, and Bleu de Termignon.
Fleur Verte (pictured at the back of the board), a fresh, creamy goat cheese from France, hit our taste buds first. The extremely young cheese is coated with herbs and peppercorns to add a little zing to the milky, lemony paste. It was E’s favorite of the three, so we found ourselves fighting off a 2-year-old to get our fair share of cheese.
Photo by Cheese and Champagne
Some days, you just want a cheese you can rely on. A cheese you know will be luscious, pillowy, oozy, creamy, and just all things cheese. On those days, pick up a square of Brebirousse d'Argental. You won't be disappointed.
The flavor of Brebirousse d'Argental is clean and clear, with a smooth buttery softness that smacks of salt, grass, and that lovely quality of fattiness that only sheep's milk can afford. There's a generous swath of meatiness there, too, to the point that eating a huge mouthful of this cheese might induce a quivering umami-gasm if you're not expecting the sensation across your palate.
Photo by Stephanie Stiavetti
Summer is the perfect time to explore the world of craft beer, and what better way to do it than at a party with your closest friends? Esquire magazine tells you how.
You've been to enough wine parties and cocktail parties and kegs-full-of-shitty-beer parties that you feel it's your turn. You want to introduce your friends to the stuff you like to drink. The good stuff, that is, the stuff that can inspire true geekery of the highest regard. The only question is: How do you throw a craft beer party for a group of non-craft beer drinkers?
Photo by Getty Images
Talenti's recognizable, often beloved gelato and sorbetto pints start to fly off the shelves this time of year, so the company has introduced a new product: gelato pops. Sound interesting? The team at Serious Eats thought so, and took the time to review several of the flavors, including Sea Salt Caramel and Mediterranean Mint.
Upon fracturing the outer chocolate layer of the Mediterranean Mint pop, you are rewarded with a creamy interior. The mint flavor is appropriately bold, and it mixes well with the melting dark chocolate. By extracting the chips from the classic mint chip flavor and converting them into a covering for the gelato, Talenti showcases the freshness of its minty flavor.
Photo by Robyn Lee
From the folks that brought the Wisconsin dairy industry of stainless steel processing equipment, Darlington Dairy Supply, comes Thuli Family Creamery, a solar operation set to offer Swiss-style yogurt, cream-line milk, (real) gelato, and drinkable yogurt this summer.
Of course with Ted Thuli - featured in 2010 on the hit History Channel show, American Pickers, nothing is ever done in a routine manner. Visitors will notice a giant shark head greeting them as they approach the creamery - the same shark head that was used at the 1974 premiere party of the movie "Jaws". Its missing front tooth will be filled with foam cheese. The creamery boasts an attractive wooden viewing deck for visitors, and the Thulis imagine school children and groups will visit often.
Photo courtesy Jeanne Carpenter