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“Everybody loves duck-soup-flavored ice cream. 10,000 hours of swimming go into each scoop!”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“Raven has always been nice in the same way vanilla is nice but you’d rather have cookie dough.”
― Jessica Goodman, They'll Never Catch Us

“All right, already," Lia said, cutting me off. "Enough with the bonding, Cassie. I'll share the ice cream, but we're eating it somewhere else. I'm not in the mood to play well with others, and the next person who asks me to share something dies a slow, painful death.”
― Jennifer Lynn Barnes, Killer Instinct

“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.”
― Ray Bradbury, The Golden Apples of the Sun

“They could not understand that there is some few people in the world who do good without being asked. It were a hot day, I were a little boy, and ice-cream cones are always good. And that man just looked at me and thought I would like one--which I did. That is one reason why I do not hate all white folks today because some white folks will do good without being asked or hauled up before the Supreme Court to have a law promulgated against them.”
― Langston Hughes, The Return of Simple

“vanilla, chocolate, strawberry (for some unfair reason according to strawberry it is always third in that list)”
― J.S. Mason, A Dragon, A Pig, and a Rabbi Walk into a Bar...and other Rambunctious Bites

“The future is now, and every moment it's melting. Tomorrow is too late to learn how to swim like a duck. Makes more sense to microwave ice cream. I’m now selling Vanilla Soup, but you’d better buy it while it’s still cold.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“Many of the gifts were for me. There were jewels and gowns and furs and paintings--- done on ice canvases that made everything bleed together far more than watercolors---and a strange, empty box with a base of some sort of pale velvet that the faerie claimed would sprout white roses with diamonds in them if left outside at midday, and blue roses with rubies if left outside at midnight. There were other nonsensical presents along these lines, including a saddle of shapeless grey leather that would allow me to ride the mountain fog, though no explanation was given as to why I should wish to do this. The only presents I truly appreciated came in the form of ice cream, which the Hidden Ones are obsessed with and cover with sea salt and nectar from their winter flowers.”
― Heather Fawcett, Emily Wilde's Encyclopaedia of Faeries

“You see, patriotism is a lot like ice cream. It comes in many flavours these days. Ours that tastes of freedom, love and peace may not exactly be a bestseller but that doesn’t mean there aren’t people who wouldn’t like to try it.”
― Chirag Tulsiani, The Speech

“Diary, do you know the best part of an ice cream bar? It’s the end part after you’ve eaten most of the bar, where the rectangular base chocolate flake pokes out. You have to tilt your head and bite off the bottom scrap of chocolate. Yeah. That place. I always lick it a few times too. Why is it so interesting? Because it’s definitive...it’s something again. The whole bar is predictable until you reach its finale, where the texture is its own. If people were ice creams, most would slip out of the stick, never deciding to be, never knowing they haven’t decided. We must be our own surface.”
― Karl Kristian Flores, The Goodbye Song

“She dug into the already melting ice cream and scooped out a dripping spoonful. The hot and cold mixed in her mouth, chocolate and vanilla, sweet and a touch of bitter from the dark chocolate. The perfect balance of opposites.”
― Amy E. Reichert, The Kindred Spirits Supper Club

“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity.
Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“You wouldn't know it by their rapid ascension to ice cream dominance, but caution has guided their way. "The goal is to build out an anti-chain chain," Brian explains, fully aware that the charm of Ample Hills is that it's small, independently owned, and has quirks that locals appreciate. Every time they add a new scoop shop, they're mindful of creating at least one flavor that's unique to that location, like It Came Out of Gowanus, "the deepest, darkest, murkiest chocolate ice cream," in Brian's words, that's chock-full of white chocolate pearls, a nod to the waterway's once-prolific bivalves; chocolatey "crack cookies" made with hazelnut paste; and Grand Marnier-laced brownies.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee.
A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee.
Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Whipped or ice cream on your dumplings?" she asked them, once the crust browned and the filling bubbled. She sprinkled additional cinnamon sugar on top.
Grace and Cade responded as one, "Ice cream."
Cade leaned his elbows on the table, cut her a curious look. "I didn't think we had a thing in common."
She gave him a repressive look. "Ice cream doesn't make us friends."
Amelia scooped vanilla bean into the bowls with the dumplings. Her smile was small, secret, when she served their dessert, and she commented, "Friendships are born of likes and dislikes. Ice cream is binding."
Not as far as Grace was concerned.
Cade dug into his dessert.
Amelia kept the conversation going. "I bet you're more alike than you realize."
Why would that matter? Grace thought. She had no interest in this man.
A simultaneous "doubtful" surprised them both.
Amelia kept after them, Grace noted, pointing out, "You were both born, grew up, and never left Moonbright."
"It's a great town," Cade said. "Family and friends are here."
"You're here," Grace emphasized.
Amelia patted her arm. "I'm very glad you've stayed. Cade, too. You're equally civic-minded."
Grace blinked. We are?
"The city council initiated Beautify Moonbright this spring, and you both volunteered."
We did? Grace was surprised.
Cade scratched his stubbled chin, said, "Mondays, I transport trees and mulch from Wholesale Gardens to grassy medians between roadways. Flower beds were planted along the nature trails to the public park."
Grace hadn't realized he was part of the community effort. "I help with the planting. Most Wednesdays."
Amelia was thoughtful. "You're both active at the senior center."
Cade acknowledged, "I've thrown evening horseshoes against the Benson brothers. Lost. Turned around and beat them at cards."
"I've never seen you there," Grace puzzled. "I stop by in the afternoons, drop off large-print library books and set up audio cassettes for those unable to read because of poor eyesight."
"There's also Build a Future," Amelia went on to say. "Cade recently hauled scaffolding and worked on the roof at the latest home for single parents. Grace painted the bedrooms in record time."
"The Sutter House," they said together. Once again.
"Like minds," Amelia mused, as she sipped her sparkling water.”
― Kate Angell, The Cottage on Pumpkin and Vine

“Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish.
She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in."
"This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts."
"How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation.
"Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup."
We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise.
"This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?"
"Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.”
― Mia P. Manansala, Homicide and Halo-Halo

“Can you do mango cream in the croquembouche?"
Mangoes must have been a thing with them, because Saint grinned.
"Of course. How about two croquembouches and perhaps glace au beurre noisette to accompany?"
"I think you're my hero," Delilah said with a relieved sigh.
"Dessert hero," Saint corrected, but he was smiling, too, in a reserved way that reminded me too much of myself. "Thanks, man. Seriously."
"It's not a problem."
"What was that last bit you mentioned?" Emma asked, looking a little glazed in the eyes. The woman really did love her desserts.
"Browned-butter ice cream. I'll be serving it more as a semifreddo, though, considering the time."
"Lord save me." She fanned herself.”
― Kristen Callihan, Make It Sweet

“Flesh is a vessel, and the soul is like ice cream made inside.”
― Otaro Maijo, JORGE JOESTAR [ジョージ・ジョースター]

“I noticed the ice cream machine----scallop ice cream? No, that sounded revolting (though Hiroyuki Sakai's trout ice cream from Iron Chef America would remain forever #iconic).”
― Amanda Elliot, Sadie on a Plate

“We have access to whatever we want from the FoF fridges and pastries for flavoring or toppings, so I go with a fancy Swiss chocolate for the base with plans to infuse it with pureed mint. It's a glorified mint chocolate chip, but it feels like I'm taking a huge risk. Benny gets quite the kick out of teasing me about putting leaves in my ice cream, even though I show him repeatedly that the mint is not in leaf form by the time I'm mixing it with the chocolate.”
― Kaitlyn Hill, Love from Scratch

“I can't miss the huge wink Lia throws my way as she distracts the rest of the group with promises of summer-perfect food. The rest of them go off---Lia manages to pull Jack after her even though his forehead is furrowed like he still wants to get in the last word to ruin my potential date---to load up on buckets of garlic fries and cones dripping with decadent ice cream.”
― Julie Abe, The Charmed List

“Séb and I explored the beautiful neighborhood of l'ÃŽle Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.”
― Samantha Verant, Sophie Valroux's Paris Stars

“I ate a lot of ice cream at the W. M. Keck Observatory! Everyone else was eating the free cooked breakfast. I would eat that and feel lousy on the very high altitude Mauna Kea summit. I felt better on the bowl of ice cream. I was well known for eating ice cream for breakfast!”
― Steven Magee

“Raven has always been nice, in the same way vanilla ice cream is nice but you’d rather have cookie dough.”
― Jessica Goodman, They'll Never Catch Us

“Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be a real purist to order a simple (pronounced samp-le"). I usually ordered a double (doob-le"). Menthe (fresh mint), °ä°ùé´Ç±ô±ð (rum raisin), and nougat-miel (honey-nougat) are at the top of my list. But as good as the ice cream is, it's the sorbets that are Berthillon's real standouts. I almost always order cacao amer, a bitter chocolate sorbet so dark it's closing in on black. My second scoop depends on the season: pear, melon, rhubarb, or framboise à la rose (raspberry with a hint of rose). But habit often sets in and I go back to my old favorite: fraise des bois (wild strawberry). These tiny gem-like fruits are the equivalent of strawberry grenades, releasing a tart, concentrated flavor that downgrades every other strawberry I've tasted to the level of Bubblicious.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school, and he came back with snapshots of his gleaming white ²µ±ô²¹Ã§²¹²µ±ð, slick as black ice, decorated with a forest of bitty spun-sugar pine trees and spotted meringue mushrooms. Who knew my husband had such talents? I was bordering on jealous when he came home with a foolproof recipe for proper Parisian macaroons. We decided to use one of our signature flavors, honey and fresh thyme, for the outside of our ²úû³¦³ó±ð, with a layer of tonka-bean mousse and a center of apricot sorbet for acidity and pizzazz.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“Turns out there are cultural differences even in ice cream. Gwendal thinks our freshly churned strawberry ice cream doesn't have enough fruit to bear that name; I think it's heavenly. Apparently the French like their strawberry in the form of a hot-pink sorbet. I prefer this, dense and creamy. The taste of the raw milk--- even after a whirl in the pasteurizer--- really comes through. I'd like to congratulate the cows. The color is the faintest blush of pink studded with chunks of ripe red strawberry that resist under your teeth.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“The honey-and-thyme ice cream was a hit, and so was the pastis sorbet. We decided we needed to change the name of our ras-el-hanout ice cream with grilled almonds. Even the adults wrinkled their noses at the idea of couscous-spice ice cream, but everyone loved it when it was called One Thousand and One Nights. The kids were attracted to the bright colors, so in addition to the strawberry sorbet (Gwendal was right), we had a lot of takers for our fuchsia beetroot sorbet.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“I didn’t know it was possible to choke on ice cream until it happened to me. I blamed the chocolate chips. Dangerous things, chocolate chips.”
― Tiana Smith, Match Me If You Can