Pückler and the Neapolitans: A History of Three-Flavor Ice Cream
Pückler and the Neapolitans: A History of Three-Flavor Ice Cream

I don’t know about you, but I’ve always thought of Neapolitan, the classic, three-layered Chocolate-Strawberry-Vanilla ice cream, as the refuge of the indecisive person. After all, why make a choice? Choosing is painful. By choosing the triple-combination of Neapolitan, or its somewhat fancier cousin, Spumoni, you get multiple options and no regret. Win! Having moved to Germany, I’ve noticed a different approach. The locals here seem to eliminate the pain of choosing by getting a standard two scoops with two different flavors on every cone and cup.

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Mission: The Ice Cream Smorewich
Recipes Mission: The Ice Cream Smorewich

As the last big weekend for summer grilling approaches, what’s America’s ultimate summer dessert? The ice cream sandwich? The s’more? I had a thought this week… why not combine the two? Behold: The Ice Cream S’morewich! I’ve done a bit of (very tasty, very chocolaty) experimentation, and I’m here to tell you, there is a fast and easy way, and then there’s also the hero’s path: the longer (but rewarding) way.

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The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners
Recipes The Chocolate Ice Cream Bombe: On Bombe-Building for Beginners

At culinary school, we spent one whole class period making bombes, and though it was a wonderful experience, I’ve noticed it’s not polite to talk about that sort of thing in public. People can’t hear the silent “e” at the end of bombe, so one risks being labeled a terrorist. Thus, it becomes necessary to modify the word on each utterance… “pastry bombe” or “ice cream bombe” or “bombe cake” or something of the sort.

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Pistachio Carrot Cake & Saffron Ice Cream
Pistachio Carrot Cake & Saffron Ice Cream

I was planning to write on a different topic today, but when you’re inspired, sometimes you have to go where the wind blows you. Today, the wind was blowing in the a pale green direction, and I’m not talking St. Patrick’s Day here (although a person certainly could, were a person so inclined). The inspiration of the day? Pistachio Carrot Cake & Saffron Coconut Ice Cream. Oh yes. We’re just that crazy around here.

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Candy Cane Crunch Ice Cream with Shortbread Stars
Recipes Candy Cane Crunch Ice Cream with Shortbread Stars

*This post marks Day 24 of Miss Ginsu’s 2008 Advent Calendar. Merry Christmas Eve! If the weather outside is frightful, the first thing you’re thinking of might not be ice cream. But die-hards (like me) think about ice cream year-round — the holidays are no exception. I haven’t done an ice cream recipe in a few months, but I wanted to make this one a little more snazzy and festive for Christmas Eve — thus, the addition of those stripey little canes.

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Mad for Mascarpone Ice Cream
Recipes Mad for Mascarpone Ice Cream

When you have a machine that makes ice cream, unexpected combinations are bound to happen. In addition to the standard chocolate, vanilla and fruit flavors, you’re bound to want to experiment with other things in your kitchen. One finds one’s self enjoying rhubarb ice cream. Bacon Ice Cream. And even… cheese ice cream. To be honest, J and I first encountered cheese gelato in the form of formatgelats at the Formatgeria La Seu cheese shop in Barcelona.

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Making Your Own Crazy Ice Cream Combos
Recipes Making Your Own Crazy Ice Cream Combos

After the resounding success of the bacon cake, I knew we had to try bacon ice cream as an encore. One of the best (or maybe I should say, most dangerous) kitchen gadgets an ice cream freak can have is, of course, an ice cream maker. It’s like setting a meth junkie up with a home lab. I own the attachment kit for my KitchenAid mixer, and I use it. (More often than I should, honestly.

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Make Your Own Maraschino Cherries
Food facts Make Your Own Maraschino Cherries

Now that cherry season is in full swing, let’s take a gander at this fruit’s twisted doppleganger… the unnaturally red, uniformly flavored maraschino cherry. Like tiny Stepford Wives, maraschino cherries begin life as juicy tree fruits but are turned soulless through a process of bleaching, dying and sweetening. A bit creepy, right? A little background: “Maraschino cherries, the kind most often used in drinks and on ice cream sundaes, are made from sweet cherries.

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Hot Fudge. Sundae Style. The Classic.
Recipes Hot Fudge. Sundae Style. The Classic.

You can take all the overcomplicated ice cream desserts: the multi-story towers of melting goo and wafer scaffolding. I’ll stick with my classic summer romance: the hot fudge sundae. Our old friend Hot Fudge has been around since 1906. Born at C.C. Browns, a Hollywood Boulevard ice cream parlor on in Los Angeles, it’s been iterated in multiple ways over the years as high and low cuisine. But that doesn’t make our dear old Hot Fudge a has-been… it’s an enduring favorite thanks to the interplay of contrasts: hot and cold.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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