After 85 hours spent researching and testing a total of 14 ice cream makers over the past several years, we think the Whynter ICM-15LS is your best bet for making consistently great ice cream at home. If you want the absolute best and are willing to pay a lot, the Lello 4080 Musso Lussino is the crème de la crème of…
Alton Brown has been the world’s preeminent food science wizard since the early days of the Food Network, and he’s about to embark on his second tour. What better way to celebrate than with a big vat of ice cream?
It’s not a great feeling when you frame a photo on your iPhone only to find out there’s not enough free storage space available to store it. IceCream is an iOS app that performs some under-the-hood trickery to give you more room for photos—thousands of them—without forcing you to delete any of your existing ones.
History’s first confirmed ice cream graced the court of Charles II in 1671. It was made using a special flavor, orange blossom, and one very special chemical ingredient that made ice cream without refrigeration possible in the first place.
These are the apps you’re looking for. And a side note: This might be the most varied roundup I’ve written so far. This week’s apps take on a range of tasks and issues, like backing up photos during the moment you really need more space on your phone, making plans with your friends (efficiently) and even getting your…
In a game-changing breakthrough that will usher in a golden age of peace and prosperity, scientists have figured out how to make ice cream that doesn’t melt so goddamn fast.
Booze and ice cream. Two of humanity’s greatest inventions, so why not combine them? As I discovered on a weekend trip to San Antonio recently, you can, and it’s magical. And while boozy ice cream is typically made with gelatin, if you’re willing to put in a little extra leg work, yours can be 100% vegetarian.
There’s no better way to top off a meal of Carolina-style barbecue than plunging your face into a big, dripping scoop of ice cream in a fresh, warm waffle cone. America knows this pleasure thanks to Abe Doumar who unveiled the first waffle cone machine at the 1904 World’s Fair. And thanks to Doumar’s family, you can…
I’d actually consider Ben And Jerry’s BRRR-ito more of a wrap but what’s truly important is that this cross between an ice cream sandwich and your normal waffle coned ice cream exists in the first place. Think of it like a giant cannoli with ice cream. Or a Choco Taco in burrito form. And then it will maybe make sense.
If you love Ben and Jerry's ice cream, but can never remember what the heck is in Gilly's Catastrophic Crunch or Spectacular Speculoos, go print out a copy of this infographic and tape it to your fridge right now.
I have had black sesame ice-cream and it's absolutely delicious. It didn't look like this soft black sesame ice cream cone, however. The one I had was absolutely black. This one looks weird, as if someone got a time machine to order a cone in 1038, when all ice cream was in black and white.
Step 1. Get an ice cream factory. Step 2. Make cream ice cream batter. Step 3. Freeze batter till creamy. Step 4. Fill that "in" tube in that popsicle machine. Step 5. Load the wooden sticks. Step 6. Push "on" button. Step 7. Sit and watch in trance. Step 7b. Put face at the end of conveyor belt, eat them all.
I scream, you scream, we all scream for ice cream. But apparently not loud enough as kids because the tiny portions we got from those standard-sized ice scream scoopers pale in comparison to what this monster can serve up in one fell scoop. That's a full pint of the good stuff there, ready to crush cones and overflow…
Ice cream is a dish best served cold, but liberating it from its carton is an exercise in bent spoons and throbbing wrists. Kickstarter's Michael Chou spent years striving for the perfect solution, and here it is: The Midnight Scoop, shaped to engage your most powerful arm muscles in the quest for deliciousness.
Making ice cream is pretty easy: Basically, all you do is churn some milk and sugar in an ice-cold container. Usually, that container is a tub-shaped thing with a crank, but it could take any shape. Even, say, a kickball. Now you'll really make sure the kids got enough exercise before dessert.
Spanish physicist Manuel Linares has developed a brand of ice cream that changes color when it experiences a change in temperature and comes into contact with saliva — but he's keeping quiet over how he came up with this delicious creation.
37-year-old Spanish physicist and electronic engineer-cum-chef and ice cream master Manuel Linares has invented an ice cream that changes color. The formula is a patent-pending secret but he claims it's "entirely made with natural ingredients." He calls it Xamaleón.
After hearing the news story about how a mother was concerned that her son's ice cream sandwich from Wal-Mart didn't melt after 12 hours in the sun, Dan Collins of KIKN 100.5 in Sioux Falls tested it out himself and recorded the process for video proof. Indeed, these things don't melt. But why? How is this possible?