EATING ICE CREAM straight from the pint has always been one of life's simplest pleasures, and lately, that pleasure has been getting a lot more dynamic. A wave of ice cream makers are thinking of ways to enhance the pint-eating experience, designing gooey swirls, playful textures, layered flavors, and sundae-like toppings meant to be enjoyed straight out of the container. "What makes pints interesting to me as an ice cream maker is we really get to curate your experience," says Hallie Meyer, owner of Caffè Panna in New York City. "You have a format that you can apply true infinitude to." Here are four pints that we could not stop digging into.
この記事は Food & Wine の July 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
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この記事は Food & Wine の July 2023 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、8,500 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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