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8 Jan

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Stories range from a dairy plant in Ohio to a seventh generation ice cream shop in Philadelphia. That’s only America. In Taiwan, a grandson runs the ice cream shop just like his grandfather long before him. In Turkey, an orphaned boy grows up to be a gelateria maestro by sneaking on a ship to Italy and bringing the craft back to the neighborhood where he grew up on the streets. These are the stories of real humans.

Over 50 color photos are included.

Included are 13 recipes from the 31 flavors project. Rewritten and updated. Remember that celery flavored ice cream? Yeah, I do. Or the dulce de leche from Argentina sprinkled with chocolate chips? It reminds me of walking through the streets of Buenos Aires in the summer of December. Or even the eucalyptus ice cream that was inspired by a forage theme party in San Francisco? The most insane, delicious ice cream ever.

The journey to publishing this book has been long and hard. Despite that, I have learned a lot about people, running an ice cream shops, and obviously making ice cream. I had set out on a journey to learn something new, but instead, I discovered what I was seeking was all here at the beginning.

What do I mean by that? There’s a little bit covered in the Ice Cream Travel Guide, but I am thinking about writing a memoir of my experiences. It wasn’t just eating ice cream and having fangirl moments with gelato maestros and ice cream makers. It was about finding why I was searching for an ice cream (perhaps a substitute for the happiness that I had lacked at the time). And that it’s the people—the ones who enjoy something as much I do—that matter the most. The ones who care to have a scoop with me.

So will you get a scoop with me?

Ice Cream Travel Guide

This is my daily life as a writer

4 Sep

You can feel the words clumsily staggering down the street, bumping nosily into garbage cans and street lamps with their too many adjectives, too many adverbs, and too many run-on sentences.

I took a short break to expand on a blog post originally on my (regularly updated) exclusive ice cream travel guide behind-the-scenes blog and came up with this.

Ice Cream Tips and Tricks

2 Aug

In conjunction with the California Milk Board, Resourceful Mommy, and Kristina Vanni, I developed a list of ice cream tips inspired by travel around the world!

Here’s a sampling:

  • Eat ice cream like a Sicilian. Dip warm brioche into fruit-flavored ice cream. Or better yet, make a brioche ice cream sandwich.
  • “Con panna?” is my favorite question asked in Italian gelato shops. Add whipped cream (“panna” in Italian) on top of ice cream.
  • Make halo halo like they do in the Philippines. Top vanilla ice cream with cornflakes, tapioca, and fresh tropical fruit.
  • Experience a Taiwanese night market w/ an ice cream burrito. In a crepe, roll scoops w/ fresh cilantro & peanut brittle shavings.
  • Be Argentine w/ dulce de leche. Can of condensed milk w/ water in pot. Boil for 90 min. Open, cool, and drizzle over ice cream
  • In celebration of National Ice Cream Day

    16 Jul

    On celebration of National Ice Cream Day in the National Ice Cream Month, I led an ice cream tour to some of the best places in San Francisco with my former tour attendee and new friends in San Francisco. With two cars and 8 people in tow, we drove all over San Francisco to experience (note experience rather than eat) as much ice cream as possible…

    And yes, due to our incredible good parking karma, we always found a spot within a block of the destination.

    First, we started at Mr. and Mrs. Miscellaneous in the Dogpatch. A taste of the hard frozen delicacy from former pastry chefs. They’re well known for earl grey.

    Then we went to Mitchells. A plethora of Flipino and tropical flavors such as avocado, ube, buko.

    Third. Humphry Slocombe. One of the best places to get alcohol-infused ice cream (Secret Breakfast is the known flavor of…bourbon and cornflakes). They innovate and they do it right. I love Thai Chili Lime!

    Fourth. Smitten. Liquid nitrogen makes the ice cream so creamy. Only four flavors each day all made from fresh ingredients.

    Finally, Ice Cream Bar. Here some people could not take that much and wanted a break. But this was selected as the bookend due to availability of savory foods. It’s a great place to relax…after a tour! This is where I had my ice cream happy hour for my birthday!

    Want more detail? That’s why I am trying to write a book!

    I love eating ice cream. Even if it’s not mine.

    22 Jun

    To start, this is evidence of how much my love of ice cream reigned in my childhood.

    (I am the older one.)

    So starts the fascination of ice cream. Over the years, I always chose the ice cream (or sorbet if I was feeling too heavy) on the dessert menu. Cakes, pies, cookies? Absolutely not when a creamy cold something was readily available.

    More importantly in my late 20s, ice cream became a symbol for everything that I loved and everything that I didn’t. Friends couldn’t ask me out for a drink (or pizza), because I absolutely disliked both. The culture of living in the Mission neighborhood in San Francisco had been grating on me—sitting around on squeaky vinyl chairs while people got sloshed on Irish car bombs or stuffing full beer bellies with slimy dough surrounded by melted cheese was not my thing.

    Until this thing called… artisanal ice cream popped up in the neighborhood. It was my excuse to hang out with people in long lines. For my 29th birthday, I paraded my friends around the neighborhood to my favorite ice cream stores. I outlasted every single one of them (despite my awareness that I was moving toward lactose intolerance…) Ice cream brought delight, smiles.

    And so here starts the journey of creating 31 flavors. From travel, from people I meet, from this thing that causes smiles only visible from childhood. I want to learn how to make ice cream, how others do it well, how to develop the simple pleasure created from a simple frozen scientific process using cream, milk, and sugar.