We Scream For Ice Cream

The one summer food everyone craves right now is ice cream.That and it's"variations are in hot demand and no wonder.It refreshes and revives anyone wilting from July's heat.There is nothing like cooling off with a scoop or two.After all an ice cream cone is what summer is all about. The frozen stuff had an entire Dining section dedicated to it, in yesterday's New York Times Dining section, Everyone from Melissa Clark to Julia Moskin contributed some interesting and sure to be classic recipes.The issue is chock full of some really interesting tidbits.Check out Ligauna Mishan's Hungry Kitchen for an international tour of New York City's ethnic ice cream parlors.Her ice cream journey took her around the city and its'boroughs to try almost every nationality from Filipino to Greek.The flavors were unusual,from an Indian version redolent with saffron to the Turkish Dondurna blend of goat,s milk ,mastic (a chewy resin) and a syrup derived from wild Anatolian orchids.Another contributor ,regular Kim Severson got to travel around the US try more traditional ice cream parlor treats.From Michigan to Maui she wrote about every kind from burnt caramel to shaved ice.As she found out America's relation with ice cream is spiritual and deep and sometimes the best part of the American college experience.People have always loved any sweet frozen treat and where they're served. Ice cream parlors were the first places that allowed single young women to dine and enjoy a night or afternoon with friends.It was the place to meet eligible young mean and fall in love or a scoop of chocolate or vanilla. One of the best articles is Melissa Clark of A Good Appetite.She gives an excellent guide to making ice cream with a basic frozen custard recipe.This makes the best kind of ice cream because of the amount of eggs and cream used.One batch should have six egg yolks and two cups of heavy cream.She also gives a recipe for financiers , a kind of merengue made with the leftover whites.There is also a chart to make different flavors of ice cream.For the aromatics, she uses the common vanilla and coffee along with the more unusual green tea?There is also cinnamon as well as lemon and lime.Ice cream lovers can also create fruit flavors such as strawberry and banana as well as the classic chocolate and the naughty butterscotch bourbon. There is also the recipe for classic pistachio ice cream and almond.Julia Moskin gives us the most perfect topping ,a rich ganaches that will sure to be a family favorite once tried,Another classic.It's a sophisticated and more flavorful alternative to hot fudge.If you want lighter fare then try David Tanis of A City kitchen flavored ice recipes.He has a savory tomato ice, perfect as a side to any grilled meat along with a shaved ice with a sweet blackberry syrup. If you scream for ice cream ten go to The Times online and download the recipes and articles.The recipes are a great dessert or even just a snack right now.They will keep ypu not only cool but supremely happy.They are what summer is all aboutabig scoop of goodness.