I have a rule in my kitchen: never make strawberry anything in December. The fruit is not there. It is a pale, watery ghost of itself, shipped from halfway across the world, and it will make mediocre...
There is a moment every pastry chef remembers: the first time they tasted real chocolate ice cream — not the pale, sweetened milk stuff they grew up on, but the dark, intense, almost bitter kind that...
I have made vanilla ice cream more times than I can count. Hundreds of batches. Thousands of litres. And I will tell you plainly: the difference between good vanilla ice cream and great vanilla ice...
I have eaten ice cream on five continents. I have queued for an hour under the Moroccan sun for a scoop of almond milk sorbet. I have watched a Japanese master fold air into gelato with a wooden...