Salt shaker redux:

[zuben el genub]

Four ice cream cookbooks reviewed: Sweet Cream and Sugar Cones, Molly Moon’s Homemade Ice Cream, Humphry Slocombe Ice Cream, and Jeni’s Splendid Ice Cream at Home - Slate Magazine


Isn't the plain old stuff made in a small freezer with rock salt and ice and a dasher you could lick any good any more?

 

[breadnatty08]

It's definitely good, but dang did I nearly die trying to crank that thing growing up.
We have a few of these "boutique" ice-cream shops in town. Well, technically they're gelato shops:
Pitango Gelato
dolcezza | artisanal gelato
Both of them focus very hard on using local ingredients as much as possible. I've met and talked to the owner of the latter (we initially bought gelato from them when Pete's opened, but it was insanely expensive). He's a really cool guy and their gelato is amazing, but they do some really out there combinations. Pitango is far more straight forward with their menu letting just a few fantastic ingredients shine and it shows. They've grown exponentially opening up several shops in just a few years.