I had the pleasure of reading Harold McGee's article on ice cream in the New York Times today. His article helps demystify the means in which someone could make chewy ice cream. We have tried with limited success to replicate Turkish chewy ice cream. However, with the information garnered from the article and a few notes on Harold's website, we have new options and paths to travel.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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