Given that my food love centers around ice cream, it’s hard to believe I’ve never written a blog about it. Ice cream is such a part of my life that when I was researching food for my medieval romance
Knight of Nights I was
sad for an entire day that there was no way to include ice cream. It’s quite depressing to imagine a world without ice cream.
I’m Not an Ice Cream Snob. Seriously.
I like everything from soft serve to supermarket gelato to the artisanal goodies made in small batches in restaurants. I happily range from a Mickey D’s vanilla cone on a 105 degree day after running errands, to a Talenti pint of whatever chocolate, caramel, crunchy gelato concoction was on sale, to fancy plated desserts. Baseline, it has to have balanced flavors that work well together and a mouth-pleasing creaminess.
And yes, I stalk ice cream on sale and pounce on any brand that doesn’t use substitutes for the sugar or fat. They can use less of those two things, but not substitutes. There are concoctions that use molecular gastronomy techniques, emulsifiers, and stabilizers which can taste good. To me, they’re ice cream cousins. Not ice cream.
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