Apricots and peaches have yielded the stage to apples and pears, but I’m going to be eating Macs, Winesaps and Bosc til rhubarb season so I postpone the inevitable with the year’s final stone fruit: plums.
Tag Archives: ice cream
You likely don’t have to be Jewish to get the “certain inside jokes and elements” that go into the flavor profiles of Chozen ice cream, says co-founder Meredith Fisher, but an appreciation for Seinfeld or Curb Your Enthusiasm probably helps.
Chozen is a small, family-run, New York City-based, certified Kosher ice-cream brand conceived by Fisher, her mother Ronne and her sister Isabelle Krishana one night as they sat around the dining table and paired vanilla ice cream with Ronne’s homemade rugalach from the freezer. That became their first flavor–cinnamon ice cream swirled with pieces of apricot, walnut, raisin and almond pastry–which launched in June 2010 along with Matzoh Crunch and Coconut Macaroon.
I could hardly believe my food fortune when the fine folks at New Amsterdam Market asked me to judge their ice cream “Sunday.” But if you think such an undertaking sounds like a blast, you’ve obviously never attempted it. First, there’s the physical challenge of eating your way through all the flavors – 40 in this case!
I take back everything I said about needing to involve kids in garden and kitchen chores. Well, not everything. But involving kids can sometimes be frustratingly counter-productive and downright messy, even when it yields a few pints of very good…
It’s not quite frozen yogurt and not exactly ice cream, but the goats’ milk soft serve at Victory Garden NYC at 31 Carmine Street in the West Village is definitely delicious.
“I call it ice cream and frozen yogurt, but…
Funky ice cream trucks and forward-flavored, internationally inspired scoops may just be taking off, but one of the city’s cooler curators of cold treats has been around for more than 30 years: The Chinatown Ice-Cream Factory. A family run operation…
In case you hadn’t yet scored your very own paper copy, we just wanted to let you know the latest issue of Edible Manhattan is all up right here online. It’ll be pretty appropriate reading this weekend, what with temperatures…
After centuries of quenching, the Latin elixir called “horchata” colonizes cupcakes, cones and cocktails.
Before commercial refrigeration became widespread in the early 20th century, ice was big business in New York City.
Freezing flavor number 200—and counting.
Paul Nasrani always wanted to go into business. But it wasn’t the ice-cream business he had in mind.