Lazy Sundaes

David Lebovitz's CANDIED BACON ICE CREAM

Grrrr I did it again. I've had trouble sleeping lately, and have been falling asleep at annoyingly late hours (3am, 4am) and as a result waking up much later than I ever intend to, not to mention with bags under my eyes. This is something I really wanted to avoid whilst unemployed- just because I don't have a job doesn't mean I don't have (or shouldn't have) things to do! Today I woke up so late that I am embarrassed to tell you exactly what time my clock read when I finally awoke from the restless state that was my slumber. I had huge plans for the day and they were squandered (yes, I really had huge plans), so I shamefully I ended up hanging out at home doing a lot of stuff around the house.

While doing things around the house my mind wandered to ice cream. I've been thinking of ice cream a lot lately. I was never a huge fan of it when I was little, but it's been growing on me through the years. I still prefer a solid vanilla or coffee ice cream over any of those chubby hubby funky monkey ice cream flavors, though. Clean and simple, that's how I like my ice cream.

But recently, I've taken notice to chefs starting to play with their ice creams and using really great ingredients to create what are truly artisanal ice creams and ice cream flavours (I am using the English way of spelling as it seems more delectable and artisinal to me). Nick Morgenstern, chef of the General Greene (and my big fat General Crush) has created an ice cream stand outside of his restaurant with five special daily flavors, flavors like Salted Caramel, Bourbon Raisin, Burnt-Honey Vanilla, and even Bacon! The Van Leeuwan Brothers have made a killing, not only with their truck which silently brings the freshest, most pure and simple flavor all around downtown Manhattan, but now with their packaged cartons selling at Whole Foods stores as well. Sweet Melissa just opened up a creamery, with a nice sit-down parlor-esque restaurant in the back, serving up crazy sundaes and old fashioned delights like Egg Creams (chocolate syrup, heavy cream/mill, and seltzer, hm...).

Since today was the first truly humid day of the year, I was reminded why ice cream fares so well out here in NYC. While in LA I was talking ice cream with Gillian, a very normal foodie conversation. We were thinking of how to re-invent flavors into ice creams, how to make them at their best. S'more Ice Cream! Peanut Butter and Jelly Ice Cream! I think this is why ice cream is so fun and can be so delectable- it's like that part in willy wonka where little Violet Beauregard pops that piece of Wonka Gum in her mouth, which simulated a full course meal- you can recreate the flavors of a whole, solid pumpkin pie, of into a spoonful of creamy, icy goodness! David Lebovitz, true ice cream conisseur, is constantly exploring & writing about such creations and where he finds his flavors and inspirations. He's even written a book on ice cream which I am just dying to get my hands on.

Anyway during my little day dream session I decided that I want to create Caramel Apple ice cream. It's not that I am obsessed with Caramel Apples, or that I love apple products (because I don't, I actually quite despise apple sauce and apple juice and even apple pie), but rather I think that this ice cream would have a really cool flavor profile. Anyway, I will update you if this seemingly genius idea really is genius. Because I have a feeling it'll either be that or a huge disaster. We'll see!