New York's Priciest Ice Cream

Ice cream is a city staple especially during these hot August days. Today's New York Times Dining section has more or less devoted most of its' space to ice cream.There's an interesting and eye opening article on Manhattan's most expensive gelaterias. This is one of my favorites, the Torinese based Grom down on Bleeker Street.

The first piece is from Dining regular, Julia Moskin. It's all about the four dollar small cup of ice cream.New York City isn't the only place that serves dollar rich gelati. Los Angeles, Boston and Beverly Hills top the list. What's surprising is that even Columbus Ohio is dishing out expensive ice cream . Foodies and gourmands are everywhere nowadays and will pay whatever the price for organic whipped cream and expensive French chocolate bits. Dairy Queen and Carvel just don't cut it anymore. There are also expensive packaged ice creams like MilkMade which goes for fifty bucks a pint. These are hand made and are only sold in Manhattan

I know Grom is part of the Slow Foods movement, also born in Torino.That means only the best ingredients are used, from Syrian pistachios and chocolate from Columbia. it also means importing the milk from the plains of Asti too(which I read in Grom's brochure on my last visit there). Of course the gelati and granita are the best . The Piedmontese cook with care and precision,Their ice cream is going to be outstanding. is five dollars a cup worth it though? Not everyday but maybe once or twice a season.

Like any other treat these days ice cream is becoming artisanal. It does mean paying more however the result is worth it. You get quality ice cream made with the best ingredients.

Sundae Kind Of Love

Nothing beats an ice cream sundae even when the temps dip below freezing. There's something downright decadent about th e blend of ice cream, whipped cream and syrup. It may be good out but it's even better at home when you can customize with it all sorts of toppings too.

What sort of ice cream is the best base for a sundae? I prefer a gelato which is lighter than regular ice cream simply for that reason. You want something to be part of the treat,not overpower it. If you're still craving ice cream then stick with a basic vanilla or chocolate (you can try strawberry if you want however realize that you'll be limite d with toppings) You could also go with a chocolate chip or fudge swirl .These are always fun and provide the best foil for a choclate or fruit sundae.

As far as for syrups you can buy them or make your own. Purists may want to create their own which is easy to do these days. You can buy Droste baking powdered chocolate (you can also use Hershey's too) mix in with butter and sugar to create a fudgy, rich glaze. Also Fox's and U-Bet are pretty good and come close to creating that ice cream parlor taste. For whipped cream yes you can make your own going whole hog . I usually like the Cool Whip in a can because it's lighter and blends well with theother flavors. As for other toppings. go ahead and top it with a maraschino cherry or dust with chopped nuts. You can also layer chopped Spanish peanuts between the ice cream and syrup to create the famed Tin Roof sundae.

There's nothing like an ice cream sundae for the definitive treat. Make it as big or as little as you want. Start with a simple base, then add syrups along with fruit and nuts. As long as it tastes good to you and is as decadent as possible.