Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

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Enter Our #JBFSCOOPS Contest to Win Dinner at the Beard House

 

July is National Ice Cream Month! Share photos of your favorite ice cream cone, sundae, sandwich, sorbet, or other frozen treat (we welcome creativity!) with us between now and July 22, and you could win dinner for two at the Beard House! Here's how:

 

1. Follow @beardfoundation on Instagram

 

2. Post a photo of your favorite frozen treat and tag it with #jbfscoops

 

3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​

 

Happy summer!

 

Get the pint-by-pint on all our National Ice Cream Month content here.

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What We're Reading: June 25, 2015

 

Next time you’re eating a falafel sandwich, double check it’s not spying on you. [FWx]

 

Mass-producing pizza chain Papa John’s is spending a fortune to go all natural. [Grub Street]

 

Whole Foods may have been cheating New Yorkers this whole time. [NY Eater]

 

Inside the high-stakes world of restaurant foragers. [... Read more >

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What We're Reading: June 18, 2015

 

From Fribble to Frosty: the frozen drinks that quench our ice cream thirst. [Bon Appétit

 

New research suggests dark chocolate could replace your afternoon cup of joe. [Food Network

 

Maximize your market haul with these tips. [Food52

 

Dip into the past with a visit to the Moorhead, Minnesota Dairy Queen. [Serious Eats

 ... Read more >

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What We're Reading: June 17, 2015

 

Phish Tofu-ood: Ben & Jerry’s is developing a vegan line of ice creams. [Eater

 

Columbus, Ohio residents are being warned to avoid their tap water due to excessive nitrate run-off from nearby farms. [Mother Jones

 

Food companies are slowly moving away from using the dangerous chemical BPA in their canned goods. [NYT

 

Gelato is gaining ground... Read more >

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What We're Reading: Monday, June 1

 

Don’t limit yourself to just pies and cobblers: sweet and savory recipes for fresh cherries. [Bon Appétit]

 

Tech-savvy beer geeks have a new app for finding their favorite brews. [FWF

 

A determined baker in Tripoli is creating gluten-free local fare, despite the battles raging in the streets around her business. [MUNCHIES

 

Sorry, chocolate can’t actually help you lose weight: a journalist reveals how he pulled the wool over the news media’s eyes in the name of exposing junk... Read more >

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What We're Reading: May 21, 2015

 

Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF

 

Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT

 

Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

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What We're Reading: May 18, 2015

 

Cool off as the temperatures skyrocket with some homemade ice cream sammies. [Huff Po

 

Tragedy strikes poultry farmers as a new strain of bird flu infects millions of hens. [NYT

 

Could high noise levels be to blame for subpar in-flight food? [Munchies

 

Get a taste of the best of both worlds: coffee in beer. [Bon Appétit

 

Will Puerto... Read more >

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What We're Reading: May 13, 2015

 

This is not your mama’s empanada: give the old-school Galician model a go. [Serious Eats

 

Rejuvenate your leftover takeout rice with these key tips. [The Kitchn

 

Jeni’s Ice Cream has discovered the source of its listeria outbreak. [Eater

 

Get to know the century egg, a Chinese delicacy that can punch up your stir fries, salads, and more. [... Read more >

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What We're Reading: April 22, 2015

 

Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF

 

Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats

 

Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn

 

Heinz is revamping its mustard line. [... Read more >

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