Ice Cream Flavor Quotes

I think choosing between men and women is like choosing between cake and ice cream. You'd be daft not to try both when there are so many different flavors.

The only things you can truly love after such a short time are ice cream flavors and comfortable shoes.

And I was normally a pretty emotional person. In any given day, I experienced a hundred different things like I was trying ice cream flavors.

No hospitals, she says. I know. Where are we going? For ice cream. What's your favorite flavor? Fuck you. That's my favorite, too.

A radio in a song in an ice cream cone. Two licks for free, and the third is for sale. My favorite flavor tastes like a commercial, because it’s made with 100% natural advertisement.

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.

Liam cleared his throat again and turned to fully face me. “So, it’s the summer and you’re in Salem, suffering through another boring, hot July, and working part-time at an ice cream parlor. Naturally, you’re completely oblivious to the fact that all of the boys from your high school who visit daily are more interested in you than the thirty-one flavors. You’re focused on school and all your dozens of clubs, because you want to go to a good college and save the world. And just when you think you’re going to die if you have to take another practice SAT, your dad asks if you want to go visit your grandmother in Virginia Beach.” “Yeah?” I leaned my forehead against his chest. “What about you?” “Me?” Liam said, tucking a strand of hair behind my ear. “I’m in Wilmington, suffering through another boring, hot summer, working one last time in Harry’s repair shop before going off to some fancy university—where, I might add, my roommate will be a stuck-up-know-it-all-with-a-heart-of-gold named Charles Carrington Meriwether IV—but he’s not part of this story, not yet.” His fingers curled around my hip, and I could feel him trembling, even as his voice was steady. “To celebrate, Mom decides to take us up to Virginia Beach for a week. We’re only there for a day when I start catching glimpses of this girl with dark hair walking around town, her nose stuck in a book, earbuds in and blasting music. But no matter how hard I try, I never get to talk to her. “Then, as our friend Fate would have it, on our very last day at the beach I spot her. You. I’m in the middle of playing a volleyball game with Harry, but it feels like everyone else disappears. You’re walking toward me, big sunglasses on, wearing this light green dress, and I somehow know that it matches your eyes. And then, because, let’s face it, I’m basically an Olympic god when it comes to sports, I manage to volley the ball right into your face.” “Ouch,” I said with a light laugh. “Sounds painful.” “Well, you can probably guess how I’d react to that situation. I offer to carry you to the lifeguard station, but you look like you want to murder me at just the suggestion. Eventually, thanks to my sparkling charm and wit—and because I’m so pathetic you take pity on me—you let me buy you ice cream. And then you start telling me how you work in an ice cream shop in Salem, and how frustrated you feel that you still have two years before college. And somehow, somehow, I get your e-mail or screen name or maybe, if I’m really lucky, your phone number. Then we talk. I go to college and you go back to Salem, but we talk all the time, about everything, and sometimes we do that stupid thing where we run out of things to say and just stop talking and listen to one another breathing until one of us falls asleep—” “—and Chubs makes fun of you for it,” I added. “Oh, ruthlessly,” he agreed. “And your dad hates me because he thinks I’m corrupting his beautiful, sweet daughter, but still lets me visit from time to time. That’s when you tell me about tutoring a girl named Suzume, who lives a few cities away—” “—but who’s the coolest little girl on the planet,” I manage to squeeze out.

Eliza got vanilla ice cream with butterscotch sauce, whipped cream, and a cherry. She asked me to get chocolate ice cream with hot fudge and marshmallows. This way, she explained, we could share without overlapping flavors. Except she was pretty goddamn stingy with hers. She only gave me one bite. Meanwhile I was supposed to let her eat half of mine.

If you want your customers to start eating spinach flavored ice cream, your idea won’t need as much cultural change as it will if you want your customers to start taking a coffee pill in the morning instead of fresh brewed coffee. Obviously, the latter will require more efforts and more marketing.

. . .Tell me, Clare: why on earth would a lovely girl like you want to marry Henry?' Everything in the room seems to hold its breath. Henry stiffens but doesn't say anything. I lean forward and smile at Mr. DeTamble and say, with enthusiasm, as though he has asked me what flavor of ice cream I like best: 'Because he's really, really good in bed.' In the kitchen there's a howl of laughter. Mr. DeTamble glances at Henry, who raises his eyebrows and grins, and finally even Mr. DeTamble smiles, and says 'Touché, my dear.

She put a spoonful of mint chocolate chip in her mouth. [...] "Let me try it." She held her bowl toward him, but he didn't put his spoon in it. He trailed his fingers over her jaw as he tipped her head back and sealed his lips over hers. His tongue speared into her mouth, and the salt of him mixed with the flavor of the ice cream. She didn't know if she was mortified, shocked, aroused or all three.

She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see. He looked at her face, which, it occurred to him, had not grown out of its girlhood, the eyes untroubled, the pleasing features unfirm, as if they still had to settle into some sort of permanent expression. Nicknamed after a nursery rhyme, she had yet to shed a childhood endearment.

This…this is just a morbid filled ice cream cone dipped in psycho flavored sprinkles.

Falling in love for the first time is a completely transcendent experience. It’s like eating pizza-flavored ice cream. Your brain can’t even process that level of joy. Love makes people do crazy things like kill other people or shop at Crate & Barrel. I think on some level it makes us all delusional. Deep down, our whole lives, no matter how low our self-esteem gets, we think, I have a special skill that no one knows about and if they knew they’d be amazed. And then eventually we meet someone who says, “You have a secret special skill.” And you’re like, “I know! So do you!” And they’re like, “I know!” And then you’re like, “We should eat pizza ice cream together.” And that’s what love is. It’s this giant mound of pizza-flavored ice cream and delusion

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.

My favorite salad dressing is vodka. And my favorite ice cream flavor is coffee, though I prefer it melted and hot enough to burn flesh.

What I'm feeling, I think, is joy. And it's been some time since I've felt that blinkered rush of happiness, This might be one of those rare events that lasts, one that'll be remembered and recalled as months and years wind and ravel. One of those sweet, significant moments that leaves a footprint in your mind. A photograph couldn't ever tell its story. It's like something you have to live to understand. One of those freak collisions of fizzing meteors and looming celestial bodies and floating debris and one single beautiful red ball that bursts into your life and through your body like an enormous firework. Where things shift into focus for a moment, and everything makes sense. And it becomes one of those things inside you, a pearl among sludge, one of those big exaggerated memories you can invoke at any moment to peel away a little layer of how you felt, like a lick of ice cream. The flavor of grace.

I had a dream about you. I licked your cone of ice cream. It was envelope flavored.

Why was it always me? What about me made me so damn unlovable? So gullible? My favorite color. Yellow. My favorite ice cream flavor. Mint chocolate chip. You are the light to my dark, Sunshine. Without you, I’m lost. Lies. All of it. Every kiss, every word, every second that I had treasured…tainted.

With my white friends, I’m always half Mexican. They never say I’m half Irish. Never say I’m half white. Like I’m tainted halfway from the standard. It’s like when I was a kid and I thought vanilla ice cream meant no flavor, like it was the base of all of the flavors. But vanilla is a bean. Like chocolate is a bean. Like cinnamon is a root. All roots and beans. All flavors. There is no base. No ice cream without a flavor.

It’s a bit burned,” my mother would say apologetically at every meal, presenting you with a piece of meat that looked like something — a much-loved pet perhaps — salvaged from a tragic house fire. “But I think I scraped off most of the burned part,” she would add, overlooking that this included every bit of it that had once been flesh. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream — so everything suited him so long as it was sufficiently dark and not too startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my dad.

Chocolate is an excellent flavor for ice cream but both unreasonable and disconcerting in chewing gum.

If there'd been anything decent in the house, anything approaching real ice cream, it would have been eaten long ago. I knew this, so I bypassed the freezer in the kitchen and the secondary freezer in the toolshed and went to the neglected, tundralike one in the basement. Behind the chickens bought years earlier on sale, and the roasts encased like chestnuts in blood-tinted frost, I found a tub of ice milk, vanilla-flavored, and the color of pus. It had been frozen for so long that even I, a child, was made to feel old by the price tag. "Thirty-five cents! You can't get naught for that nowadays!

I harbor ill feelings toward a society, and a clergy, that allows marriage partners to split over the smallest incompatibility, where divorce comes in a multitude of flavors, like Baskin Robbins ice cream, where men and women can blame one another and everything except themselves for matrimony's mess. They look for externals over which they have no control and, fingering them, take no responsibility.

Eli had as many different smiles as ice cream shops had flavors,

Everybody loves duck-soup-flavored ice cream. 10,000 hours of swimming go into each scoop!

Raven has always been nice in the same way vanilla is nice but you’d rather have cookie dough.

Books are like ice cream; there is a flavor for everyone!

True friendship has nothing to do with knowing everything about a person, like their favorite ice cream flavor, or sideshow game, or what subjects they’re good at. It’s about being there. Knowing that another person has your back, not only when things are good but more importantly when they’re bad.

As a rule, you knew it was time to eat when you could hear potatoes exploding in the oven. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream - so everything suited him so long as it was sufficiently dark and not startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my Dad.

What are bad recommendations you hear in your profession or area of expertise? If you put ten people in a room and they have to choose an ice cream flavor, they’re gonna arrive at vanilla. There is always constant pressure to conform. But originality only happens on the edges of reality. And working on that line is always dangerous because it’s only a short step to disconnected insanity. So resist temptations and advice to play to the middle. The best work always comes from pushing the edge.

Please Tell me what your favorite flavor of ice cream... is

I have not one but two flavors of ice cream. Is your mind blown yet?

Where are we going?” “For ice cream. What’s your favorite flavor?” “Fuck you.” “That’s my favorite, too.

You are simply like a bowl of vanilla ice-cream that is being introduced to a bunch of new flavors, including a couple of bananas, fruit toppings, and a whole lot of nuts.

Cunt would be a good flavor of ice cream, Sealtest ought to work on it.

Young man,' she said to Bill Forrester, 'you are a person of taste and imagination. Also, you have the will power of ten men; otherwise you would not dare veer away from the common flavors listed on the menu and order, straight out, without quibble or reservation, such an unheard-of things as lime-vanilla ice.' He bowed his head solemnly to her. 'Come sit with me, both of you,' she said. 'We'll talk of strange ice creams and such things as we seem to have a bent for.

America's greatest revelation was not the atom bomb, not Fundamentalism, not fat farms, not Elvis, not even the quite astute observation that gentlemen prefer blondes, but the great heights to which she has propelled ice cream, " Dad was fond of commenting while standing with the freezer door open and inspecting every flavor of Ben and Jerry's, oblivious to the customers swarming around him, waiting for him to move.

She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see.

Why was it always me? What about me made me so damn unlovable? So gullible? My favorite color. Yellow. My favorite ice cream flavor. Mint chocolate chip. You are the light to my dark, Sunshine. Without you, I’m lost. Lies. All of it. Every kiss, every word, every second that I had treasured…tainted. My eyes burned with liquid fire. I couldn’t breathe. Everything hurt, from the outside to the inside, as I sobbed terrible, wretched, soul-racking tears.

Rhage shot a hard stare across the peanut gallery. “Baskin-Robbins has over thirteen hundred entries in their flavor profile, you provincial fuck-tart. And I’m talking all ice creams from all makers. I’m going to call it Wiki-licks.

There were shelves upon shelves of the most succulent-looking sweets imaginable. Creamy chunks of nougat, shimmering pink squares of coconut ice, fat, honey-colored toffees; hundreds of different kinds of chocolate in neat rows; there was a large barrel of Every Flavor Beans, and another of Fizzing Whizbees, the levitating sherbert balls that Ron had mentioned; along yet another wall were "Special Effects" sweets: Droobles Best Blowing Gum (which filled a room with bluebell-colored bubbles that refused to pop for days), the strange, splinter Toothflossing Stringmints, tiny black Pepper Imps ("breathe fire for your friends!"), Ice Mice ("hear your teeth chatter and squeak!"), peppermint creams shaped like toads ("hop realistically in the stomach!"), fragile sugar-spun quills, and exploding bonbons.

Okay, so what’s your favorite color, your favorite ice cream flavor, and your favorite season? “Blue, coffee, and winter.” “Winter. No one likes winter.” “It gets dark early, I like that.” “Why?” Because that means the day has ended. I like checking days off a calendar—

Was there any special reason for selecting French chocolate ice cream to spoon into the broadcasting unit?' Brock thought about it and smiled. 'It’s my favorite flavor.' 'Oh,' said the doctor. 'I figured, hell, what’s good enough for me is good enough for the radio transmitter.' 'What made you think of spooning ice cream into the radio?' 'It was a hot day.

Life is like an ice cream sundae–lots of wonderful flavors to taste but if you don’t eat it, it just melts away.

Summer… when fireflies come out at dusk and ice melts too fast in lemonade; ice cream tastes better even though it’s the same-old flavor.

At Delmonico’s, the celebrated New York restaurant, customers could order pumpernickel rye ice cream and asparagus ice cream, among many other unexpected flavors. Manhattan

You cannot ask ‘how much does the smell of a rose weigh,’ or ‘how many inches long is the flavor of ice cream.’ God exists out of space-time, therefore we cannot ask where he came from.

Hurrying through life is like dumping out your ice cream to get to the cone. If that was the point, they’d offer it as a flavor called ‘empty regret.’” -Journal of Dr. Harold Quickly, 2582

The memory of the previous nights fun and games rose again. Hell this whole week had been weird. With the attack at the boat launch being the shit flavored ice cream on top of the crazy pie.

I paused, causing her to stumble into my chest. My thumb and forefinger grasped her chin, forcing her to look up at me. “Try me.” Ava blinked, her breaths coming out in short, shallow puffs. “My favorite color.” “Yellow.” “My favorite ice cream flavor.” “Mint chocolate chip.” Her chest rose and fell harder. “My favorite season.” “Summer, because of the warmth and sunshine and greenery. But secretly, winter fascinates you.” I lowered my head until my own breath skated over her skin and her scent crawled into my nostrils, drugging me, turning my voice into a hoarse, sinful version of itself. “It speaks to the darkest parts of your soul. The manifestations of your nightmares. It’s everything you fear, and for that, you love it. Because the fear makes you feel alive.

I can't promise you that I won't hurt you," he said softly after it became clear I wasn't going to speak. Sincerity flowed from him like water in a river and it nearly broke my heart. "I can't say that I won't ever do something stupid, or forget your birthday or our anniversary or your favorite flavor of ice cream. I'm fallible; I'm gonna make mistakes. But I can promise you that I won't lie to you, and I'll never cheat on you. Your Cat is a part of you. She makes you who you are. I can't ignore that, and even if I could, I wouldn't want to. All you need to do is trust me, Riley. That's all I'm asking.

From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them. Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace.

The World as an Ice Cream Store From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them. Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace.

I'm sure the holy refrigerator is packed solid with cartons of Blue Bell ice cream - times a million. All those amazing flavor combinations minus the calories and fat grams, of course. After all, we are talking about heaven here, amen?

Ben & Jerry’s avoided temptation for years. If they didn’t have a super-cool flavor or a great promotional idea, they did nothing. Yes to free ice cream once a year at every scoop shop, but no to 5 percent off any pint this week at your local store.

Only when he produced two glass bowls did I understand that the metal casket was a sorbetiere. Inside was a chocolate ice as rich in color as mahogany. I tasted it, rolling it around in my mouth. The coldness numbed my tongue and then the flavor burst out, rich and satisfying, as if the thickest pot of well-milled chocolate were made of snow.

There aren’t thirty-nine flavors of ice cream,” said Pepper. “There aren’t thirty-nine flavors in the whole world.” “There could be, if you mixed them up,” said Wensleydale, blinking owlishly. “You know. Strawberry and chocolate. Chocolate and vanilla.” He sought for more English flavors. “Strawberry and vanilla and chocolate,” he added, lamely.

[American Ice Cream] In America,there are ice cream trucks patrolling neighborhoods all the time. Even without going to the store, customers can score a variety of flavors in bright reds, blues, and beyond, As if that's not enough, the calorie-starved consumer can even buy massive buckets if ice cream, There legendary super-sized portions are NOT urban legends.

What an understatement to call aura reading fun! As if it weren’t fascinating enough to plunge into the auric effects of the Beatles, Chanel No. 5, and your favorite flavor of ice cream, imagine what happens when you can read auras of your family and friends. Auras reveal juicy stuff about what is really going on with people in areas like love and communication.

There was still a line, but a bit of waiting was a good thing; you need time to choose between pink grapefruit and raspberry sorbet or cinnamon and honey nougat ice cream. They serve golf ball-sized scoops, so you have to be a real purist to walk away with just one boule. Courtney and I both got doubles- pear and cacao amer (bitter chocolate) for her, peach and rhubarb for me.

They have thirty-two flavors, thirty-two bloody flavors,” he said, “and you order chocolate? Chocolate you can get anywhere in the world. Why did we come to America? It is an insult to every beggar on the streets of India to simply order chocolate. We didn’t sacrifice everything and come to the land of plenty so that you could be satisfied with bloody plain old chocolate ice cream.

Sure you don’t want any?” He shrugged and leaned toward me. “Okay, I’ll take some.” Which I’d so not expected, and which had me wondering what I was supposed to do now. Stick my spoon in his mouth? I felt a cold drip on the hand holding the carton and realized my spoon was suspended and the ice cream was starting to melt. I extended it toward him, watched as his mouth closed around my spoon. Now what? I was so not used to feeding guys. He wrapped his hand around my wrist and guided my hand back. I watched appreciation glide over his face like hot fudge over a banana split. “It tastes like you,” he said. The heat rushed into my face. “Uh, yeah, my lip balm…same flavor.” “I think it just became my favorite ice cream.” Ookaay. So was that an endorsement of my kiss?

Darren played with the ice cream before raising a spoonful to his mouth. I watched him lick it before he wrapped his lips around the spoon, closing his eyelids and savoring the flavor on his tongue. He slowly withdrew the spoon from his mouth and opened his eyes. He smiled coyly at my rapt attention. I just wanted to reach across the table, grab a fistful of his hair and lick the ice cream right out of his mouth.

Hadn’t we said no kissing in the house? Not that the rule had stopped us from kissing in the game room last night after we’d finished our ice cream. “I’m still craving the flavor of chocolate chip cookie dough,” he’d said. So of course, I’d let him sample. But it had been . . . stressful. Because every time the house creaked, we were looking at the French doors expecting to see Dad standing there with a baseball bat in hand.

Experiential versus the God eye! Possessing ‘ego vision’, a person’s view through her/his physical eyes is quite versatile; able to discern wide and varied vistas over huge distances or scrutinizing the minutest of details. Ego’s very nature: capable of relatively expansive, detailed, and yet individualistic perspective is crucial. Separating itself out from the God Force, ego extracts infinite unique experiences, integral to humanity’s process of spiritualizing matter. Incarnating on the earth, achieving individualism is therefore critical for attainment of divinity. Individualism may cause momentary estrangement from the God Self. However, this person has forgotten that they are everything in the mirror, the ‘sliver’ and the ‘ball of light’,” continues Kuan Yin. During this complex passage Lena was inundated by infinite rapid-fire visuals: emanations from the God Mind. “Further and unfortunately, wrong assumptions are made about suffering. Some individuals even believe that it is required, that suffering brings one closer to salvation. Quite the contrary,” disputes Kuan Yin, “the God Force likes to play. Therefore, if all individuals could unite creating a real sense of community many problems could be healed. The God Force is separate and not separate, whole and not whole at the same time. Really, it is not ‘sliceable’, not reducible. Even when it is sliced into individual energies, it does not diminish the total God Force or the power of the individual. Each of you has the potential for the God Force potency. However, no individual can overcome the God Force. There is a misinterpretation, (by some) that Satan is as powerful as God. Limited energy cannot live on its own. Every experience must exist and yet they (the limiting forces) can never exist on their own. Limited energy, then, is the experience of the absence of the God Force. Therefore, there is no need to fear it. Those choosing such experiences have a need to understand how it feels to believe evil powers exist. Again, I say those who pursue this route are taking it too personally. They believe the story they’ve made up about themselves. It is similar to a person going into an ice cream store and only choosing one flavor from many. Preoccupied with tasting that flavor for a very long time, they are probably quite sick and tired of it. Still, they don’t want to believe there are any other flavors available. The ‘agreement’, then, is to continue to believe in that particular flavor. Here’s where reincarnation and its opportunity for experiencing a vast array of perspectives, “agreements”, enters in. Another life offers another opportunity, a chance to ‘switch flavors’ so to speak. Taking oneself too personally, however, can cause a soul to get caught up, stuck in redundancy: in a particular (and perhaps unfortunate) flavor. In such instances, the individual is forgetting one has the ability to choose his or her flavors, lives,” contends Kuan Yin.

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread.

What do you mean?” I asked. “About not making space.” “What do I mean? Okay, question time. Do you eat vanilla ice cream?” “Um, sure.” “And do you eat strawberry ice cream?” “Yeah, sometimes.” “And do you like both?” he asked. “Sure.” “No you don’t,” he said. “What?” “You’re lying to yourself. A person is only ever allowed to like one flavor of something, one type of something, and if you say you like both types, you’re delusional and wrong and lying and a coward.” I paused. “You see how ridiculous it is?

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.

By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.

Cream—the richest, sweetest part of milk—is of course our first flavor, the taste, in a spoon, of life’s first freshness and innocence, long before we ever encounter the taste of cooked food. And what is smoke—or ashes, with which one of the butters has been dusted—if not the very opposite of that freshness? There it is, innocence and experience mingled in a spoonful of ice cream. Bittor, whom no one would describe as a sunny man, has figured out a way to pass a fleeting, chill shadow of mortality over the formerly uncomplicated happiness of ice cream. A

How Robin would have loved this!’ the aunts used to say fondly. 'How Robin would have laughed!’ In truth, Robin had been a giddy, fickle child - somber at odd moments, practically hysterical at others - and in life, this unpredictability had been a great part of his charm. But his younger sisters, who had never in any proper sense known him at all, nonetheless grew up certain of their dead brother’s favorite color (red); his favorite book (The Wind in the Willows) and his favorite character in it (Mr. Today); his favorite flavor of ice cream (chocolate) and his favorite baseball team (the Cardinals) and a thousand other things which they - being living children, and preferring chocolate ice cream one week and peach the next - were not even sure they knew about themselves. Consequently their relationship with their dead brother was of the most intimate sort, his strong, bright, immutable character shining changelessly against the vagueness and vacillation of their own characters, and the characters of people that they knew; and they grew up believing that this was due to some rare, angelic incandescence of nature on Robin’s part, and not at all to the fact that he was dead.

Somehow Jason and I ended up on the very last seat. Maybe everyone else was just too tired to walk that far. Jason put his arm around me and drew me up against his side. Once the coach called the roster and everyone was accounted for, we headed home. It was really dark on the bus. It didn’t seem as windy. Maybe because Jason was holding me close. Then he kissed me. A really long, slow, deep kiss. A kiss that made me see fireworks. When he pulled back, I could see him grinning, even in the darkness. “I love the flavor of chocolate chip cookie dough ice cream.” “You know where you can always get a taste,” I said. He kissed me again.

bags and boxes across the hot parking lot to the van. On the way back to the mall, Willa Jean, who spotted the ice-cream store that sold fifty-two flavors, told her uncle she needed an ice-cream cone. Uncle Hobart agreed that ice-cream cones were needed by all. Inside the busy shop, customers had to take numbers and wait turns. Ramona, responsible for Willa Jean, who could not read, was faced with the embarrassing task of reading aloud the list of fifty-two flavors while all the customers listened. “Strawberry, German chocolate, vanilla, ginger-peachy, red-white-and-blueberry, black walnut, Mississippi mud, green bubble gum, baseball nut.

Rapid City," he said with a flourish at the lights below. "We always stopped there on the way home from camping," Baldwin said. "There's this great ice-cream stand just off the highway. But I guess we aren't going for ice cream, are we?" "Probably not," Ray said. "Unless it's being served by monsters." "That could be cool," Baldwin said. "An ice-cream fight. Like a snowball fight, with fifty flavors of snow. Good, safe fun. No one ever died from ice cream." "Unless they drowned you in a giant vat of it," Reyna said. "Or forced you to eat it until you choked. Or -" "You're no fun at all, you know that?" Baldwin said. "Depends on your definition of fun.

I heard a shower go on, a distant shower, not in the bathroom next to my room, but in the one across the hall, which meant it was Jason. He’d taken at least one shower, usually two a day in that bathroom. So why was I suddenly freaked out by the thought of him in the shower? Naked? Oh, gosh, this was insane. What if he opened the door to my bedroom? What if he came inside? What if he wanted to give me a good-morning kiss? Okay, that was so not going to happen. Hadn’t we said no kissing in the house? Not that the rule had stopped us from kissing in the game room last night after we’d finished our ice cream. “I’m still craving the flavor of chocolate chip cookie dough,” he’d said. So of course, I’d let him sample.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

People are not sophisticated. They see dark, they think “bad,” “shady,” “untrustworthy.” They see light, they think “clean,” “pure,” “fresh.” Jason tells me this is racist. So sue me: I’m just saying what I’ve observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil’s Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can’t tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don’t like this any more than you do. But there it is.

Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake. Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.

The dessert was tartufo, a dark chocolate gelato dusted with cocoa. Eighty-five percent of the world's chocolate is made from the common or garden-variety Forastero cocoa bean. About 10 percent is made from the finer, more subtle Trinitario bean. And less than 5 percent is made from the rare, aromatic Criollo bean, which is found only in the remotest regions of Colombia and Venezuela. These beans are so sought after that, pound for pound, they can command prices many times higher than the other local crop, cocaine. Having been fermented, shipped, lightly roasted and finally milled to a thickness of about fifteen microns, the beans are finally cooked into tablets, even a tiny crumb of which, placed on the tongue, explodes with flavor as it melts. A tartufo is a chocolate gelato shaped to look like a truffle, but it is an appropriate name for other reasons, too. Made from egg yolk, sugar, a little milk, and plenty of the finest Criollo chocolate, with a buried kick of chile, Bruno's tartufo was as richly sensual and overpowering as the fungus from which it took its name---and even more aphrodisiac.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

I'm anxious for you to meet my new boarder," Miriam said as they headed down the street. "He's such a handsome, well-mannered young man. I think you would like each other." Willow stopped short. "Wait a minute . You aren't thinking of doing some matchmaking, are you? Criminey, all I need is another man to take care of. Listen, if I wanted a beau that bad, I could hook one easy all on my own." "Oh? Then why haven't you?" "I just told you why. I don't need another man to do for. All a miner wants is a hard-working woman to slave for 'im while he chases dreams of gold and silver. Gamblers ain't much different, 'cept they're smoother talkers. They want a pretty mistress, one who don't mind working on her backside when her man's down on his luck." After a whole afternoon in Willow's company, Miriam was becoming shockproof. She merely raised a disapproving brow at this last statement. "I see your point, Willow, but has a real gentleman ever asked to court you?" "I suppose that depends on your definition of a gentleman." "Humph! I thought as much." Miriam sashayed on down the boardwalk. "You never did anwer my question," Willow reminded her, hurrying to catch up. "Are you matchmaking?" "Oh,look, we're here at the ice-cream parlor already. What flavor are you going to have?

You look pretty, Mommy.” “Thank you, sweetheart,” I say, gazing at her in the reflection of the mirror as she watches me, her expression curious. I pat the counter beside the sink, inviting her to join me, and she climbs up to sit on it as I grab a tube of lip-gloss, strawberry flavored. She puckers up, and I put some on her, smiling as I do it. “You know I love you, right, pretty girl? I love you more than everything. More than the trees and the birds and the sky. More than even pepperoni pizza and Harlequin novels.” “What’s a Harley-Quinn novel?” “Nothing you’ll need to know about for a long, long time,” I say, putting the lip-gloss away. “Just know that I don’t love them nearly as much as I love you.” She kicks her feet, grinning. “I love you, too.” “More than chocolate ice cream and Saturday mornings?” “Uh-huh,” she says. “More than colors and money!” “No way.” “And the Yoo-Hoo drinks and Happy Meal toys.” “Whoa.” “And even more than Breezeo!” Eyes wide, I look at her. That’s some serious commitment coming from my superhero-loving girl. “You know, you can love us the same.” “Nuh-uh,” she says, shaking her head. “You’re my mommy, so I love you more.” I press my pointer finger to the tip of her nose. “Well, I sure appreciate it, but remember that it’s okay if you ever do.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Of course, he thought, if he ever thought about it at all, that he would be remembered for some of the many small works he wrote and published, mostly travel chronicles, though not necessarily travel chronicles in the modern sense, but little books that are still charming today and, how shall I say, highly perceptive, anyway as perceptive as they could be, little books that made it seem as if the ultimate purpose of each of his trips was to examine a particular garden, gardens sometimes forgotten, forsaken, abandoned to their fate, and whose beauty my distinguished forebear knew how to find amid the weeds and neglect. His little books, despite their, how shall I say, botanical trappings, are full of clever observations and from them one gets a rather decent idea of the Europe of his day, a Europe often in turmoil, whose storms on occasion reached the shores of the family castle, located near Gorlitz, as you’re likely aware. Of course, my forebear wasn’t oblivious to the storms, no more than he was oblivious to the vicissitudes of, how shall I say, the human condition. And so he wrote and published, and in his own way, humbly but in fine German prose, he raised his voice against injustice. I think he had little interest in knowing where the soul goes when the body dies, although he wrote about that too. He was interested in dignity and he was interested in plants. About happiness he said not a word, I suppose because he considered it something strictly private and perhaps, how shall I say, treacherous or elusive. He had a great sense of humor, although some passages of his books contradict me there. And since he wasn’t a saint or even a brave man, he probably did think about posterity. The bust, the equestrian statue, the folios preserved forever in a library. What he never imagined was that he would be remembered for lending his name to a combination of three flavors of ice cream.

And all I can think about is that it's not over and I'm tired and I'm ready to go but I'm still here. And I have to do it again and again and again." He leaned back in his chair. "You think about that before you tell me I've got it easy." I stayed silent a while before speaking. "So why don't you end it?" "Suicide?" "If your life is such a hell," I asked, "why bother? Why go through it again and again and all those times?" "Because of..." He stopped and looked at the ceiling. After a moment he shrugged. "Because of children," he said, "because of smiles and sunshine and ice cream." "You've got to be kidding." "You don't like ice cream?" Elijah shook his head, "It's the best. Imagine how excited I was when someone finally invented it. " "Sunshine and smiles don't make all that other stuff go away." I said, "This isn't a fairy land." "No," he said. "It's the real world. And the real world is the most amazing thing any of us will ever experience. Have you ever climbed a mountain? Walked through a garden? Played with a child? This isn't exactly a revelation John. People have been praising the simple pleasures since even before I was born, and that's a very long time." "You don't do any of those things." "But I have my memories," Said Elijah. "And I have even simpler things. Music. Food. Everybody likes bacon." "I'm a vegetarian." "Asparagus then," said Elijah, "roasted in pan. A little olive oil and a little salt - you the get the most incredible flavor - almost like a nut. But deep and rich and the textures just perfect..." "I've tried it." "The world is more than sadness," said Elijah, "i have a hundred thousand memories in my head. I can't remember all of them, or maybe even most of them, but they are so much happier than sad. For every dead mother or brother or child there are a hundred breezes, a hundred sunsets, a hundred memories of falling in love. Have you ever kissed anyone, John?" "I don't see how that's any of your business." "A first kiss is important. Most people only get one. But I can remember a hundred thousand of them. How could I give that up?" he shook his dead, smiling for the first time. "The world never gets old, John.

She is pissed off all the time,” he mumbled and I remained silent, letting him ramble. “She wants chocolate ice cream, I go in search of chocolate, but the time I get back she’s pissed because she wants strawberry instead. I can’t win.” He looked me straight in the eyes and I swear his expression was one of desperation. “It wasn’t like this before. With Liam she was so sweet. But I swear the damn devil has possessed my wife and she might kill me in my sleep one night.” It was then I laughed. “What the hell is so funny?” he asked. “I sleep with one eye open and one leg hanging off the bed touching the floor at my side. This way if I have to move fast I feel I’m one step closer.” He didn’t smile. There was absolutely no humor in his words. “Weren’t you the one that said you wanted five kids?” I asked. “I changed my mind. After this one, we’re done. I want Trinity back.” Again, complete seriousness. Poor guy looked lost. And it was the best damn thing to witness. Within four months of having Liam, Trinity was pregnant again. And this time she was cranky as hell. Everyone noticed it, but she directed all that aggravation toward the man she said was to blame. And the rest of us loved to witness his hell. “Go home, Chase,” I told him and he looked as if he wanted to argue. “Stop at the store and pick up every flavor of ice cream they got,” I told him. “Tell her she’s beautiful and rub her feet.” “I do that already,” he whined. “I tell her she’s beautiful, and no other woman has ever looked as amazing as her. I tell her I love her and that she is my world, but she is like the exorcist.” “Well it’s your job to take it. Let her growl and complain and just take it,” I told him. “Because at the end of the day you just need to remember one thing.” He looked at me like I was about to give him the best piece of advice. I almost felt bad about the fact that I had nothing reassuring to say. “What?” he asked and I cracked a smile, almost talking myself out of taking the chance at being an asshole. Then I thought about the fact that had the roles been reversed he would have jumped at the chance. “You are to blame for the state she is in.” He narrowed his eyes at me. “And the rest of us guys are loving that it’s you and not us being tortured.” “You’re an asshole,” he mumbled as he turned around and walked off toward his truck. I laughed the entire drive home.

Ivyanne laughed. ‘It’s not like that,’ she assured them. ‘It’s just like... really great ice cream.’ She flicked her tail, propping herself up further out of the water. ‘You know when you go to Baskin Robins, and you can have as many flavors as you want? Sometimes you try new ones... but almost always, there’s at least two you love that just don’t go together in a banana split?’ ‘Like rum and raisin, and apple sorbet,’ Joyce said quickly. Ivyanne nodded. ‘Exactly. One’s sweet, one’s savory. And you end up standing there for the longest time, trying to pick which one you can go without…’ She shrugged. ‘That’s what this is like. When they’re together, they completely kill my appetite. But when I’m enjoying one…’ she sighed wistfully. ‘I can’t remember what the other tasted like.

Matcha This jade-colored powder, pulverized from newly plucked tea buds, is whisked (with a special bamboo tool) into hot water to make ceremonial tea. Matcha also provides the distinctive color and flavor of green tea ice cream and is used in making many traditional confections. Only the first-harvest buds of tea plants shaded from direct sunlight are used for matcha, making it costly. It should be kept in a cool, dry place (it is often refrigerated in shops). Consume it within a month of purchase to enjoy the full meadowlike aroma and subtle sweetness that lies just below the astringent surface flavor.

The kids aren't consulted on the matter - children never are. Adults will ask you what flavor ice cream you want, what show you want to watch, if you want your hair down or in braids, but they won't consult you on the most basic questions of where and how you want to live.

Triple Power Icy Lemon Pops The Dursleys don’t want to buy Harry chocolate ice cream when they take him to the zoo on Dudley’s birthday, but when the lady asks him what he’ll have, they at least have the decency to be embarrassed to not buy him anything. They compromise by buying him a lemon pop, which Harry enjoys anyway (see Harry Potter and the Sorcerer’s Stone, Chapter 2). Grated zest of 1 lemon 3 tablespoons lemon juice 7 tablespoons granulated sugar 1¾ cups water ½ teaspoon lemon extract Place the lemon zest, lemon juice, sugar, and water in a saucepan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds. Freeze until solid, about 5 hours. Makes approximately 4 (4-ounce) pops These lemon pops get their bright lemon flavor from three sources: grated lemon zest, lemon juice, and lemon extract, hence the name “Triple Power.

Dairy Chiko, in the basement of Nakano Broadway, is a surrealist ice cream shop known for octuple-decker soft-serve cones. You can also order a smaller cone with less than one billion calories, but the draw at Dairy Chiko is watching how other people eat their towering cones of vanilla, yuzu, milk tea, matcha, ramune, orange, strawberry, and chocolate (flavors may vary). Walking while eating is taboo in Japan, and Dairy Chiko has no seating area, so people loiter near the stand, two to a cone, drawing spoons up the sides of the ice cream, trying to forestall the inevitable. Old ladies, meanwhile, usually order a small matcha cone and eat it with a spoon, avoiding the shame of a green milk mustache. Near Dairy Chiko is a cafe with a public seating area and a very angry-looking drawing of an eight-layer cone with the international NO symbol superimposed on it.

Signs of Hokkaido's muscular dairy industry tattoo the terrain everywhere: packs of Holsteins chew cud unblinkingly in the sunlight, ice cream shops proffer hyperseason flavors to hungry leaf gazers, and giant silos offer advice to the calcium deficient: "Drink Hokkaido Milk!" Even better than drinking the island's milk is drinking its yogurt, which you can do at Milk Kobo, a converted red barn with cows and tractors and generous views of Mount Yotei, which locals call Ezo Fuji. Kobo sells all manner of dairy products, but you're here for the drinkable yogurt, which has a light current of sweetness and a deep lactic tang, a product so good that the second it hits my lips, I give up water for the week.

Systematic in all matters of importance, Nina ate her ice cream one flavor at a time, moving from the lightest to the darkest in shade.

He dipped his fork into the layers of eggplant and cheese. Moments later, it seemed to detonate in his mouth. The pasta, he now realized, had simply been a curtain raiser, carbohydrate to take the edge off his hunger, but this new dish was something else, teasing his appetite awake again, the intensity of the flavors bringing to life taste buds he had never even known existed. The cheese tasted so completely of cheese, the eggplant so rich and earthy, almost smoky; the herbs so full of flavor, requiring only a mouthful of wine to finish them off... He paused reverently and drank, then dug again with his fork. The secondo was followed by a simple dessert of sliced pears baked with honey and rosemary. The flesh of the fruit looked as crisp and white as something Michelangelo might have carved with, but when he touched his spoon to it, it turned out to be as meltingly soft as ice cream. Putting it in his mouth, he was at first aware only of a wonderful, unfamiliar taste, a cascade of flavors which gradually broke itself down into its constituent parts. There was the sweetness of the honey, along with a faint floral scent from the abundant Vesuviani blossom on which the bees had fed. Then came the heady, sunshine-filled fragrance of the herbs, and only after that, the sharp tang of the fruit itself. By the time the pears were eaten, both jugs of wine had been emptied too.

True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.

You want to test our apples?" Carter asked. "I want to find out what makes them taste so special so that we can share that with other people, maybe lots of them." Grace saw Carter's perplexed expression. "You ever had a fruit-flavored soft drink?" "Like an orange soda?" "Exactly. Well, somebody found the perfect orange somewhere, studied it carefully, and then made a formula based on its special flavor so that anyone anywhere in the world could taste it." "In a can of soda." "Right." "Very cool." "Do you like peach ice cream?" "Yes!" "Well, a lot of the 'all-natural peach flavoring' that you taste in that ice cream is really Gamma-Aldehyde C-14, a molecule created by Nanjing Yuance Trade Company, which I'm sure is based on a perfect peach they found somewhere." "So you're like a scientist-cook," Carter said excitedly. "Something like that." Grace smiled.

There was avocado, wrinkled and grumpy on the outside, green spring within, creamy as ice cream when smashed into guacamole. There were the smoky flavors of chipotle peppers and the sharp-sweet crunch of cilantro, which Lillian loved so much Abuelita would always give her a sprig to eat as she walked home.

According to Britt, Hector was spending the last few weeks before Stray opened perfecting some mad scientist's ice cream cone, cacao custard in a cup constructed out of malt or something equally odd, plus a salted, buttered popcorn ice cream. He'd created some kind of hot fried pastry with a cool Meyer lemon center, served with Thai basil cream and a sparkling drift of sugared zest. Britt had described them as otherworldly beignets.