The virtues of homemade ice cream are numerous and well-known. As the authors of The Joy of Cooking point out, no commercial method of making ice cream can produce a texture quite like that created by the old-fashioned dasher-the critical component of crank ice cream freezers. That’s reassuring, a happy failure on the part of progress.
But while we’re waiting for Grandmother to dig out her favorite recipe, does anyone mind if we run to the nearest ice cream parlor for a quick lick? Here’s what a few of our favorite pros will be dishing out this season (go ahead, we can take it.)
Steve’s, Snider Plaza: red raspberry, banana cream pie and several new daiquiri flavors, including peach and strawberry.
Neuhaus Chocolatier, NorthPark, Galleria and Pres-tonwood malls: strawberry cheesecake and that year-round award-winner, burnt almond.
Baskin-Robbins: lemon mousse royale, pink bubble-gum, strawberry shortcake, baseball nut, daiquiri ice and Mandarin chocolate sherbet
Frusen Gladje, Snide Plaza: wild berry, vanilla al-mond bark and a new (design er) line, Gloria Vanderbilt Frozen Dessert Tofu.
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