Delicious Ice Cream Quotes

It is a curious thing, but as one travels the world getting older and older, it appears that happiness is easier to get used to than despair. The second time you have a root beer float, for instance, your happiness at sipping the delicious concoction may not be quite as enormous as when you first had a root beer float, and the twelfth time your happiness may be still less enormous, until root beer floats begin to offer you very little happiness at all, because you have become used to the taste of vanilla ice cream and root beer mixed together. However, the second time you find a thumbtack in your root beer float, your despair is much greater than the first time, when you dismissed the thumbtack as a freak accident rather than part of the scheme of a soda jerk, a phrase which here means "ice cream shop employee who is trying to injure your tongue," and by the twelfth time you find a thumbtack, your despair is even greater still, until you can hardly utter the phrase "root beer float" without bursting into tears. It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it.

So... Italian gelato. Take the deliciousness of a regular ice-cream cone, times it by a million, then sprinkle it with crushed-up unicorn horns.

Nothing has ever been so painful or delicious as being so close to him and being unable to do anything about it: like eating ice cream so fast on a hot day you get a splitting headache.

Cold?” Christian asks softly and bends to lick and suckle all the ice cream off me once more, his mouth hot compared to the cool of the ice. Oh my. It’s torture. As it starts to melt, the ice cream runs off me in rivulets on to the bed. His lips continue their slow torture, sucking hard, nuzzling, softly—Oh please!—I’m panting. “Want some?” And before I can confirm or deny his offer, his tongue is in my mouth, and it’s cold and skilled and tastes of Christian and vanilla. Delicious.

I ate another apple pie and ice cream; that's practically all I ate all the way across the country, I knew it was nutritious and it was delicious, of course.

Has it ever happened, you’ve seen a striking film, beautifully written and acted and photographed, that you walk out of the theater glad to be a human being and you say to yourself I hope they make a lot of money from that? I hope the actors, I hope the director earns a million dollars for what they’ve done, what they’ve given me tonight? And you go back and see the movie again and you’re happy to be a tiny part of the system that is rewarding those people with every ticket...the actors I see on the screen, they’ll get twenty cents of this very dollar I’m paying now; they’ll be able to buy an ice cream cone any flavor they want from their share of my ticket alone. Glorious moments in art in books and films and dance, they’re delicious because we see ourselves in glory’s mirror.

Moving towards your goal is like returning to the past when ice-cream was delicious, hope was bright and life was still joyful and promising. Do not despair – the past lies just ahead! Gliding

. . . ITALIAN GELATO. TAKE THE deliciousness of a regular ice-cream cone, times it by a million, then sprinkle it with crushed-up unicorn horns. Ren stopped me after my fourth scoop. I probably would have kept going forever

I ate another apple pie and ice cream; that’s practically all I ate all the way across the country, I knew it was nutritious and it was delicious, of course.

He's not good enough for you." "What?" I stared at him incredulously. "I'd say you have that backwords. He's from a good family. Iam not" His fingers slid away from mine. A swallow darted past us. "So if you'll excuse me, I have to go convince his mother that I'm not a desperate fortune hunter with a liar for a mother an a disgusting talent for drugging old ladies." "No" I frowned. "What do you mean, no?Whats the matter with you?" He just stepped closer to me, right on my shadow, which had been the only thing between us. His eyes were angry and conflicted but his hands were gently on my face, wrapping around the back of my neck. He pilled slightly and i stumbled forward. His mouth closed over mine, the kiss sending warmth shooting all the way from my belly down into my knees. His tongue was bold, sliding over mine as if I were strawberry ice cream. I felt devoured, delicious, decadent. He stopped abruptly, pulling back, his breath ragged. "I'm not good enough for you either.

The secret to a great ice cream, is crunch coat."[...] I look at him, aghast. "Crunch coat? Oh, Noah darling, you are so wrong. Everyone knows you ruin ice cream by putting crunch coat on it," "Crunch coat," Noah says, "is delicious. And besides, I'm supposed to be taking advice from you?" "What's that supposed to mean?" "You listen to Lady Gaga.

The perfect mate can give you the big O with a single touch. He can make you feel sexy, delicious, and totally kick ass. No, wait, that’s ice cream. Never mind.

The day was beautiful, that first day in September, the kind of perfect day that made life something to savor, when hot dogs really were delicious, ice cream was served, and egos were forgotten.

I went to sit in the bus station and think this over. I ate another apple pie and ice cream; that’s practically all I ate all the way across the country, I knew it was nutritious and it was delicious, of course.

delicious dinner of spring lamb, rice and mushrooms, fresh peas and chocolate angel cake with vanilla ice cream, the conversation revolved around the railroad bridge mystery and then the haunted Twin Elms mansion.

In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake. "Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big. "Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.

Have you seen a person recently so delicious-looking that, were you and this person to be scrambling for ice-cream change with your arms in the sofa and your faces laid on the cushions looking at each other as you felt for coins and the ice-cream truck dinged on by and your hands in there felt only the lint of the sofa scrofula and your faces were fairly close across a distance of that knobby nylon terrain, you might feel compelled to slide you face toward this delicious-looking person’s and kiss him or her - have you seen anyone like this recently?

You don't know the art of eating ice cream." I mumbled. "And what's that?" He said sarcastically. "That is, to enjoy every single spoonful, lick it thrice to completely clean it off, then take another spoonful, and so on. You know what's sweet time? That is called sweet time. Next time, do it and enjoy the heavenly taste of it. It will increase its deliciousness by tenfold." I grinned at him.

Does she ever see him watching her through the picture window? Most likely. Does she think he’s a lecherous old man? Very probably. But he isn’t exactly that. How to convey the mix of longing, wistfulness, and muted regret that he feels? His regret is that he isn’t a lecherous old man, but he wishes he were. He wishes he still could be. How to describe the deliciousness of ice cream when you can no longer taste it? He

Aware she’d likely never tasted such a thing before, she took a cautious sip. Nothing came up. “The straw’s defective.” Dev shot her a quick grin. It altered his face, turning him strikingly beautiful. But that wasn’t the odd part. The odd part was that seeing him smile made her heart change its rhythm. She lifted her hand a fraction, compelled to trace the curve of his lips, the crease in his cheek. Would he let her, she thought, this man who moved with the liquid grace of a soldier . . . or a beast of prey? “Did I say milk shake?” he said, withheld laughter in his voice. “I meant ice cream smoothie—with enough fresh fruit blended into it to turn it solid.” Glancing at her when she didn’t move, he raised an eyebrow. She felt a wave of heat across her face, and the sensation was so strange, it broke through her fascination. Looking down, she took off the lid after removing the straw and stared at the swirls of pink and white that dominated the delicious-smelling concoction. Intrigued, she poked at it with the tip of her straw. “I can see pieces of strawberry, and what’s that?” She looked more closely at the pink-coated black seeds. “Passion fruit?” “Try it and see.” Handing her his water bottle, he started the car and got them on their way. “How would I know?” She put his water in the holder next to the unopened bottle. “And I need a spoon for this.” Reaching into a pocket, he pulled out a plastic-wrapped piece of cutlery. “Here.” “You did that on purpose,” she accused. “Did you want to see how hard I’d try to suck the mixture up?” Another smile, this one a bare shadow. “Would I do that?” It startled her to realize he was teasing her. Devraj Santos, she thought, wasn’t supposed to have a sense of humor. That was something she just knew. And, it was wrong. That meant the shadow-man didn’t know everything, that he wasn’t omnipotent. A cascade of bubbles sparkled through her veins, bright and effervescent. “I think you’re capable of almost anything.” Dipping in the spoon, she brought the decadent mixture to her lips. Oh! The crisp sting of ice, the cream rich and sweet, the fruit a tart burst of sensation. It was impossible not to take a second bite. And a third.

Brian orders us both Grandpa's Turtle Sundaes, a classic with vanilla ice cream, hot fudge, caramel sauce, whipped cream and nuts, topped with a house-made turtle candy instead of a cherry. Sigh. So much for getting out of the elastic waistband pants anytime soon. But the thing is, it works. Decadent, insane, over the top, but so freaking delicious. Cold ice cream, fluffy whipped cream, the mingling richness of fudge and caramel, perfectly tempered with the salt and crunch of toasted pecans and peanuts. A weirdly perfect food.

Why are you making that face, Fern?” Bailey asked. “What face?” “That face that looks like you can't figure something out. Your eyebrows are pushed down and your forehead is wrinkled. And you're frowning.” Fern smoothed out her face, realizing she was doing exactly what Bailey said she was doing. “I was thinking about a story I've been writing. I can't figure out how to end it. What do you think this face means?” Fern gave herself an underbite and crossed her eyes. “You look like a brain-dead cartoon character,” Bailey answered, snickering. “What about this one?” Fern pursed her lips and raised her eyebrows while wincing. “You're eating something super sour!” Bailey cried. “Let me try one.” Bailey thought for a minute and then he made his mouth go slack and opened his eyes as wide as they could go. His tongue lolled out the side of his mouth like a big dog. “You're looking at something delicious,” Fern guessed. “Be more specific,” Bailey said and made the face once more. “Hmm. You're looking at a huge ice cream sundae,” Fern tried again. Bailey pulled his tongue back into his mouth and grinned cheekily. “Nope. That's the face you make every time you see Ambrose Young.” Fern swatted Bailey with the cheap stuffed bear she'd won at the school carnival in fourth grade. The arm flew off and ratty stuffing flew in all directions. Fern tossed it aside. “Oh yeah? What about you? This is the face you make whenever Rita comes over.” Fern lowered one eyebrow and smirked, trying to replicate Rhett Butler's smolder in Gone with the Wind. “I look constipated whenever I see Rita?” Bailey asked, dumbfounded.

In Riverview, we stopped at Larkin’s Drugstore for a cold drink. Leaving the rest of us to scramble out unaided, John offered Hannah his hand. Although I’d just seen her leap out of a tree as fearless as a cat, she let him help her. At the soda fountain, Hannah took a seat beside John. In her white dress, she was as prim and proper as any lady you ever saw. Quite frankly, I liked her better the other way. I grabbed the stool on the other side of Hannah and spun around on it a couple of times, hoping to get her to spin with me, but the only person who noticed was Mama. She told me to sit still and behave myself. “You act like you have ants in your pants,” she said, embarrassing me and making Theo laugh. While I was sitting there scowling at Theo in the mirror, John leaned around Hannah and grinned at me. “To celebrate your recovery, Andrew, I’m treating everyone to a lemon phosphate--everyone, that is, except you.” He paused dramatically, and Hannah gave him a smile so radiant it gave me heartburn. She was going to marry John someday, I knew that. But while I was here, I wanted her all to myself, just Hannah and me playing marbles in the grove, talking, sharing secrets, climbing trees. She had the rest of her life to spend with stupid John Larkin. “As the guest of honor,” John went on, “you may pick anything your heart desires.” Slightly placated by his generosity, I stared at the menu. It was amazing what you could buy for a nickel or a dime in 1910. “Choose a sundae,” Theo whispered. “It costs the most.” “How about a root beer float?” Hannah suggested. “Egg milk chocolate,” Mama said. “It would be good for you, Andrew.” “Tonic water would be even better,” John said, “or, best of all, a delicious dose of cod-liver oil.” When Hannah gave him a sharp poke in the ribs, John laughed. “Andrew knows I’m teasing. Come on, what will it be, sir?” Taking Theo’s advice, I asked for a chocolate sundae. “Good choice,” John said. “You’d have to go all the way to St. Louis to find better ice cream.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

America, I know we have our problems. I realize that the scale and our waistline are foremost among them. I’m willing to make concessions, I really am. I drink, and prefer, skim milk. I’ll take water packed tuna over oil packed tuna any day. I can stomach low-fat ranch or I-Can’t-Believe-It’s-Not-Anything. I’ll even look the other way on sugar free ice cream (believe me that one hurts), but I’ll be darned if I’m gonna let somebody take my delicious delicious pig fat from me. I’d rather die.

Maple Coconut Dairy-free Ice Cream Serves 2 1 1/2 cups coconut milk 3-5 tbsp maple syrup (depending on how sweet you want it) 1/4 tsp salt 1. Combine coconut milk, maple syrup and salt and mix well. 2. Put in your ice cream maker and process according to the manufacturers directions. If you don’t have an ice cream maker, but would like to make homemade ice cream, consider getting one! You can get a buy a lower

managed to snag the last available table and all three ordered the special with sweet tea to drink. “It’s like Thanksgiving,” Shiloh said. “Not for me. Thanksgiving was working an extra shift so the folks with kids could be home for the day. Christmas was the same,” Bonnie said. Abby shrugged. “The army served turkey and dressing on the holidays. It wasn’t what Mama made, but it tasted pretty damn good.” Since it was a special and only had to be dipped up and served, they weren’t long getting their meal. Abby shut her eyes on the first bite and made appreciative noises. “This is so good. I may eat here every Sunday.” “And break Cooper’s heart?” Bonnie asked. “Hey, now! One night of drinking together does not make us all bosom buddies or BFFs or whatever the hell it’s called these days.” Abby waved at the waitress, who came right over. “I want this plate all over again,” she said. “Did you remember that we do have pie for dessert?” the waitress asked. “Yes, I’ll have two pieces, whipped cream on both. What about you, Shiloh?” She blushed. “I shouldn’t, but . . . yes, and go away before I change my mind.” “Bonnie?” Abby asked. Bonnie shook her head. “Just an extra piece of pie will do me.” “So that’s two more specials and five pieces of pie, right?” the waitress asked. “You got it,” Abby said. “I’m having ice cream when we finish with hair and nails. You two are going to be moaning and groaning about still being too full,” Bonnie said. “Not me. By the middle of the afternoon I’ll be ready for ice cream,” Abby said. “My God, how do you stay so small?” Shiloh asked. “Damn fine genes. Mama wasn’t a big person.” “Well, my granny was as wide as she was tall and every bite of food I eat goes straight to my thighs and butt,” Shiloh said. “But after that wicked, evil stuff last night, I’m starving.” “It burned all the calories right out of your body,” Abby said. “Anything you eat today doesn’t even count.” “You are full of crap,” Shiloh leaned forward and whispered. The waitress returned with more plates of food and slices of pumpkin pie with whipped cream, taking the dirty dishes back away with her. Bonnie picked up the clean fork on the pie plate and cut a bite-size piece off. “Oh. My. God! This is delicious. Y’all can eat Cooper’s cookin’. I’m not the one kissin’ on him, so I don’t give a shit if I hurt his little feelin’s or not. I’m comin’ here for pumpkin pie next Sunday if I have to walk.” “If Cooper doesn’t want to cook, maybe we can all come back here with him and Rusty next Sunday,” Abby said. “And if he does?” Shiloh asked. “Then I’m eating a steak and you can borrow my truck, Bonnie. I’d hate to see you walk that far. You’d be too tired to take care of the milkin’ the next day,” Abby said. “And you don’t know how to milk a cow, do you?” Bonnie’s blue eyes danced when she joked. Abby took a deep breath and told the truth. “No, I don’t, and I don’t like chickens.” “Well, I hate hogs,” Shiloh admitted. “And I can’t milk a cow, either.” “Looks like it might take all three of us to run that ranch after all.” Bonnie grinned. The waitress refilled their tea glasses. “Y’all must be the Malloy sisters. I heard you’d come to the canyon. Ezra used to come in here pretty often for our Sunday special and he always took an extra order home with him. Y’all sound like him when you talk. You all from Texas?” “Galveston,” Abby said. “Arkansas, but I lived in Texas until I graduated high school,” Shiloh said. The waitress looked at Bonnie. “Kentucky after leavin’ Texas.” “I knew I heard the good old Texas drawl in your voices,” the waitress said as she walked away. “Wonder how much she won on that pot?” Abby whispered. Shiloh had been studying her ragged nails but she looked up.

The lunch menu consisted of a seafood appetizer, creamy chicken in a pastry shell, and a green salad--none of which was really kids’ food. Patrick and Caroline toyed silently with their seafood and managed a few obligatory bites. I noticed Diana’s eyes twinkling with amusement as she watched them. I had to admit “Patrick and Caroline aren’t especially fond of shellfish.” When the chicken was served, Caroline didn’t know how to serve herself and cast an imploring look at me that said, “Oh, help! What do I do, Mom?” Before I could react, Diana, so attuned to children, jumped up and came over to serve Caroline and cut up her chicken. I was speechless at her rapid, sympathetic response. Caroline thanked her, then gazed at her in adoration for the rest of the meal. She was in heaven! Dessert was tricky and delicious--ice cream in a slippery chocolate shell. This time two people served all of us, so my children would not have to struggle for themselves. During lunch, Diana made a point of asking Patrick and Caroline about their travels, their schools, and their hobbies. Patrick’s responses were very polite, but tended to be rather subdued and brief. I wanted him to sound a bit more animated. I resisted the urge to give him a sharp kick under the table. Caroline was more talkative. Diana seemed to enjoy my lively, spunky daughter. My children behaved themselves beautifully amidst the unaccustomed formality and luxury. My years of daily training paid off. They answered questions politely, sat up straight in their chairs, and even chewed with their mouths closed. I thought of my mother-in-law’s claim, “You can take those children anywhere.” Their lunch with the Princess of Wales certainly proved her point. I was very proud of them.

Sure you don't want another helping?" I made a classic French blanquette de veau, an old-school veal stew with a white wine sauce, served over wide pappardelle noodles that I tossed with butter, lemon zest, and chives, and some steamed green beans. I also made a loaf of crusty bread using the no-knead recipe that everyone is doing these days and is so simple and so delicious. "I think three plates is plenty!" Glenn laughs. "Besides, I'm pretty sure I saw some dessert in there, so I had better leave a sliver of room." "You got me there." I made a fallen chocolate soufflé cake filled with chocolate mousse. Mrs. O'Connor always talked about being married to a chocoholic: apparently Glenn believes that if it isn't chocolate, it isn't dessert. While he will happily eat any dessert placed in front of him, from fruit pies to vanilla ice cream, if there is no chocolate, he will literally stop on the way home for a Hershey bar or a drive-through chocolate milk shake.

But no name has ever equaled the odd name of Triplebippleabbledabblekadupledop Smith...

He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds. "The sauce?" I asked, dipping in my spoon. "Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine." I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily. "You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?" "Your palate is just like your grandmother's. I can never get anything past her either.

Favorite ice cream flavor on the count of three,” Kennedy said as we sat in the woods one Sunday morning, eating granola bars and watching the birds fly by. “One, two, three!” “Blue moon!” I shouted. “Cherry chip!” she exclaimed. She pointed my way and gasped. “Oh my gosh! Who likes blue moon? What flavor is that anyway? Honestly, blue moon? What does that even mean?” “It means it’s a delicious ice cream that tastes like heaven. It’s as if Froot Loops had a love child with cotton candy.

A single stomachful of strawberry ice cream, about two pints, could max out our caloric intake for an entire day.1698 What if you wanted to get those same two thousand or so calories from strawberries themselves? You’d have to eat forty-four cups of berries.1699 That’s eleven stomachfuls. As delicious as strawberries are, I don’t think I could fill my stomach to bursting eleven times in a day. Some foods are just impossible to overeat. They are so low in calorie density that you just couldn’t physically eat a big enough quantity to maintain your weight.

bottom line: INVITE PLANTS TO EVERY MEAL I’ve never been an advocate for changing everything overnight—it’s better to focus on one small thing you can do today and do it well. Over time, small daily changes and little victories lead to massive shifts. You can’t blink and just say, “Adios ice cream and Snickers bars and hello kale chips and green smoothies.” That would be setting yourself up for a quick relapse. Start by inviting plants to every meal. If you’re buying ice cream, get one with real strawberries in it. If you’re making grilled cheese, add a vegetable-based soup to the menu. You’ll be surprised by how delicious that additional “guest” makes the meal, and soon you’ll begin to crave it and the veggie portion size will increase. Every recipe in this book invites a plant or two to the table…and oftentimes they are the guests of honor!

Life is a journey toward eternal delight. It is a bittersweet recipe for a delicious future that first requires crushing, sacrifice, and dying. At all levels, atomic to cosmic, the universe is spinning. We are being turned and blended, prepared for eternity with the Maker in whose presence is a fountain of endless pleasure.

separate small bowl, mix together the sour cream and a ½ cup of burnt sugar syrup. You will have extra syrup. Save it—it’s delicious in coffee! Add ⅓ of the flour mixture to the butter, sugar, and eggs, mixing just until the flour is incorporated, then add ⅓ of the sour cream/burnt sugar syrup mixture. Repeat until you have a uniform cake batter, taking care not to overmix. Scoop the batter into a well-greased 10–12 cup Bundt pan. Bake at 350°F until the top springs back when you press it and a cake tester comes out clean, about 1 hour. Let cool completely before unmolding and icing. TO MAKE THE ICING In the bowl of a stand mixer, beat together the butter, salt, and confectioners sugar. Add the vanilla extract and maple syrup. Add the heavy cream one tablespoon at a time, until the icing is a nice, spreadable consistency. Place the cake on a platter. Using an offset spatula, spread the icing over the top of the cake.

This was the most delicious food she had ever eaten in her whole entire life. The bread tasted like the sun on the wheat fields, and inside the taste of the sun was the taste of the bursting kernels of the wheat, even of the rich dark crumbly soil that surrounded the roots of the wheat, even of the lives of the bugs and animals that had scurried through the wheat, even of the droppings of those foxes, beetles, and mice. And the homemade peach ice cream tasted overwhelmingly of sugar, cream, and peaches, but also of the bark and meat of the peach tree and the pink feet of the birds that had landed on it, and the sharp, brittle voices of those birds, also of the effort of the hand crank, of the stained, whorly wood of its sides, and of the sweat of the man who had worked it so long. Every taste should be as complicated as possible, and every taste goes up and down at the same time: up past the turtledoves to the far reaches of the sky, so that one final taste in everything is whiteness, and down all the way to the mud at the bottom of graves, then to the mud beneath that mud, so that another final taste in everything, in even peach ice cream, is the taste of blackness.

I push my ice cream dish away. What's left in the bowl isn't cold and delicious anymore. Now it's just lukewarm, melted soup, because obviously nothing good lasts forever.

If you value your balls and your life, you will hand that back over right now.” His dark eyes widened and a smile lit up his rugged face. “And I say you’ll wait for it.” Without warning, I lunged for him, being careful not to land in the actual food sitting in between us. Taylor flew back until he was lying on the ground, and he stretched his arms way above his head to keep the container away from me. But I’d landed on him, which meant I had the advantage here. And that cheesecake was mine. I started crawling over him, but he just laughed and brought one of his arms down to restrain me. “Since when are you impatient?” “Since you brought cheesecake, damn it!” If he didn’t release me soon, I was about to go full baby-mode and start making grabby hands toward the dessert; maybe I’d even cry. “Please!” His rich laugh filled the room, and he barely grunted when I punched him in the side. I managed to wiggle my way a few more inches up his body and didn’t even notice his laughing had stopped; because at the same time, the arm around me stopped restraining me, and just simply held me. Which meant I could make another grab for it. I dug my knees into the concrete floor and pushed myself closer, and nearly cried in victory when my hand grabbed the cheesecake right out of the container and brought it to my mouth. I took a huge bite out of it and moaned before rolling off Taylor. Not caring to go back to my mattress, I stayed there, on my back, and finished my cheesecake. It was so fucking delicious I wanted to cry. Turning my head to the side, I smiled at Taylor, but the smile slid from my face when I noticed him watching me intently with those dark eyes. “What?” His eyes seemed to focus, and he shook his head and turned it to look at the ceiling. “Nothing, just didn’t know a simple piece of cheesecake would turn you into a crazed fiend looking for their next fix.” “Hmm, next time, Ben and Jerry’s. It’s like water for me.” “Ice cream”—he huffed a laugh and sat up—“got it. Now come back here and eat real food, or are you not hungry anymore?” “Does it matter? I got what I wanted,” I said with a smile. “Yeah, I noticed that,” he said so softly that if I hadn’t been passing him to get back to the mattress, I wouldn’t have heard him. I

A conversation with a Moderator friend revealed another telling distinction. “I got a sundae from my favorite ice-cream store,” she told me, “and it was delicious. But after a while, I could hardly taste it. I let a friend finish it.” “I’ve never left ice cream unfinished in my life,” I said. For Moderators, the first bite tastes the best, and then their pleasure gradually drops, and they might even stop eating before they’re finished. For Abstainers, however, the desire for each bite is just as strong as for the first bite—or stronger, so they may want seconds, too. In other words, for Abstainers, having something makes them want it more; for Moderators, having something makes them want it less.

And everything was back to normal when he cooked dinner that night. Salima had requested homemade pizza, and the ones he made were delicious, with a huge salad. He had baked apple crumble for dessert, made with sugar substitutes for Salima’s diet. He served it with homemade dietetic vanilla ice cream. He was a genius at making the foods she could eat and making them taste great. And as they chatted and joked after dinner,

Killer dumpling," Cade said. "Delicious dessert," came simultaneously from Grace. "Seconds here, please," requested Cade. Grace debated. "No more dumpling for me, but a little more ice cream would be nice." Amelia rose, smiled innocently. "Food and sex, there's always room for seconds." Grace blushed, and her ears burned. Cade blew off any embarrassment he might feel. He leaned back in his chair, said, "I like the way you think, Amelia. Philosophy for all occasions." "Old and wise and words to live by.

The little store in Farson had the biggest scoops of delicious ice cream I have ever eaten. If you ever drive past Farson, Wyoming, you have to stop for the ice cream.

Oh, you smell delicious! What've you been baking today?" "Roasted strawberries and rhubarb for a mascarpone ice cream. Lemon tart pastry, mint meringues, sun-dried tomato rolls, honey cake.

The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.

You wouldn't know it by their rapid ascension to ice cream dominance, but caution has guided their way. "The goal is to build out an anti-chain chain," Brian explains, fully aware that the charm of Ample Hills is that it's small, independently owned, and has quirks that locals appreciate. Every time they add a new scoop shop, they're mindful of creating at least one flavor that's unique to that location, like It Came Out of Gowanus, "the deepest, darkest, murkiest chocolate ice cream," in Brian's words, that's chock-full of white chocolate pearls, a nod to the waterway's once-prolific bivalves; chocolatey "crack cookies" made with hazelnut paste; and Grand Marnier-laced brownies.

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

In this book, I’ll refer to customer needs, pain points, and desires collectively as “opportunities”—they represent opportunities to intervene in our customers’ lives in a positive way. Why don’t we call them “problems to solve”? In the product world, we don’t just solve customer problems. The word “problem” implies something needs fixing. However, we have many examples of products or services that don’t fix problems. Disneyland entertains me. Ice cream is delicious. Mountain biking is fun. These products address my desires.

Do not re-create baked goods, “treats,” or junk foods with approved ingredients. No banana-egg pancakes, Paleo bread, or coconut milk ice cream. (See Let's Get Specific, below, for more details.) Your cravings and habits won’t change if you keep eating these foods, even if they are made with Whole30 ingredients.

On the table behind the built-in bar stood opened bottles of gin, bourbon, scotch, soda, and other various mixers. The bar itself was covered with little delicacies of all descriptions: chips, dips, and little crackers and squares of bread laced with the usual dabs of egg salad and sardine paste. There was a platter of delicious fried chicken wings and a pan of potato-and-egg salad dressed with vinegar. Bowls of lives and pickles surrounded the main dishes, along with trays of red crabapples and little sweet onions on toothpicks. But the centerpiece of the whole table was a huge platter of succulent and thinly sliced roast beef set into an underpan of cracked ice. Upon the beige platter each slice of rare meat had been lovingly laid out and individually folded up into a vulval pattern with a tiny dab of mayonnaise at the crucial apex. The pink-brown folded meat around the pale cream-yellow dot formed suggestive sculptures that made a great hit with all the women present. Petey– at whose house the party was being given and the creator of the meat sculptures– smilingly acknowledged the many compliments on her platter with a long-necked graceful nod of her elegant dancer’s head.

There were mini Vienna hot dogs with all the classic Chicago toppings. A macaroni 'n' cheese bar with all kinds of fun add-ins. Cold sesame noodles in tiny white cardboard Chinese take-out containers, sliders served with small cones of skinny fries. Fried chicken legs, barbecued ribs, mini gyros in tiny three-inch pitas. All of it the most delicious and perfectly prepared elevated junk food, complete heaven, and just what I love. She gave us each a bamboo tray with a piece of parchment paper on it to use as plates, and large kitchen tea towels instead of napkins. There were cold beers in a tub, endless bottles of rosé, and a massive birthday cake, chocolate with fluffy vanilla frosting, and rainbow sprinkles. And then, after coffee, mini ice-cream sandwiches on chocolate chip cookies.

With the kind of laugh that India had never expected to hear from him again, Yash reached for the bundle of skin folds. "And who do we have here?" Every bit of deliberate enunciation was gone from his voice. Instead his pitch jumped to that strange voice people reserved for babies. "Hey, there, beautiful baby!" And, damn it, the sun chose that moment to shoot a bright ray through a tree at his face. "This is Chutney," Ashna said in a matching high pitch, presenting Yash with the pug as though she were a particularly delicious ice-cream sundae. Chutney paused in her mouth-breathing to start lapping at Yash's face. India and China gasped. India reached out to take her away, but Yash was smiling into Chutney's face. Not his politician smile, not even his you've-amused-me, peasant smile. This smile yanked her back through the years, eyes disappearing into slits, too much teeth and gums. An explosion of unadulterated joy. Tremors rippled low in her belly, high in her heart.

My mint chocolate is delicious----and not at all leafy. Benny has made a mixed-berries-and-cream concoction that is, I hate to admit upon tasting it, next level. Nia, Seb, and Lily are brought in as the blind taste testers, and while they stress that both ice creams were excellent, two out of three prefer Benny's. He takes an obnoxious bow as the whole group---including me, grudgingly---gives him a round of applause. I try not to let my annoyance show until filming wraps up and most people disperse from the kitchen, at which point I take it out on a sticky spot on the counter where some batter spilled. "I think you got it all." Benny's voice is so close behind me that I nearly jump out of my shoes. "Keep scrubbing that hard and you'll wear a hole through the counter." "Keep minding your own business if you don't want me to wear a hole through your head, mister." He laughs as he leans against the counter beside me, one muscular forearm making its way into my line of sight. "I'm not even sure what that means, but you're cute when you're grumpy. Relax, Reese's Pieces. It's still early in the season and we're only oh-and-one. Not that anyone's keeping score." I grit my teeth but say no more, and soon enough he gets the picture and makes himself scarce. He's joking around, but I'm already all too aware of the score, picturing it in bold letters and neon lights: Benny---1, Reese---0.

If there was a more delicious flavor of ice cream than mint choc chip she’d eat her hat.

Recipe for March Wassail Drinking wassail is an ancient tradition. Dating back to Saxon times, the word itself comes from the greeting “wæs hæl”, roughly translated as “be you healthy”. In the counties of southern England renowned for cider production, drinking wassail originated as a bit of sympathetic magic to protect and encourage the apple trees to bear fruit. While wassail and other punches were very popular during Regency times, by the later part of the 19th-century, they had been largely supplanted by wines and other spirits. The Marches, however, care much more for their own pleasure than for what is fashionable. They serve their wassail the old-fashioned way, out of an enormous wooden bowl mounted in silver with a roasted apple garnish. Their wassail is, as tradition dictates, served quite hot and is deceptively alcoholic. Proceed with caution. Preheat oven to 350 degrees. Core a dozen small apples. (You will only need ten for the wassail, but leftover roasted apples are delicious with cream, yogurt, or ice cream.) Loosely spoon brown sugar into each apple place in a casserole dish with a small amount of water. Bake until tender, approximately 45 minutes. Meanwhile, gently warm 2 pints hard cider. (This is not available in the juice aisle of the grocery store. It is wonderfully alcoholic and tastes deeply of apples. You can find bottled varieties at wine and liquor stores, but the very best is fermented by apple farmers for their own use. Find one and befriend him. The Marches get their cider at the source from the Home Farm at Bellmont Abbey.) To the warming cider, add four cinnamon sticks, crushed with a mortar and pestle, and four pinches ground cloves. (In a bind, ½ teaspoon ground cinnamon may be substituted for the sticks.) Grate in fresh ginger and fresh nutmeg to taste. Lord March’s secret ingredient is a cup of his very best port, added just in time to heat through. When the apples are plump and bursting from their skins, remove them from the oven. Put one into a heatproof punch glass and ladle the wassail over. The March family recipe calls for a garnish of a fresh cinnamon stick for each glass. This recipe will serve six Marches or ten ordinary folk.

Let's start with ice cream and go from there." "You're gonna love it." Holly nodded. "All their ingredients are fresh, and they make the most delicious, wackiest flavors you've ever heard of." Clearly she'd forgotten that Lindsey had come from D.C. "Like what?" "Honey lavender. Sweet corn raspberry. Toasted coconut fudge. Lemon fig....blueberry pie... marshmallow peach... salted caramel chocolate chunk...

SO . . . ITALIAN GELATO. TAKE THE deliciousness of a regular ice-cream cone, times it by a million, then sprinkle it with crushed-up unicorn horns.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

Some people believe that if code is written well, it is so obvious that no comments are needed. This is a delicious myth, like a rumor that ice cream is good for your health: we’d really like to believe it! Unfortunately, it’s simply not true.