The New York Times – by Florence Fabricant
Nick Morgenstern has come up with a collection of irresistible citrus-based ice creams for winter. The rich flavors are nutty cardamom swirled with lemon jam; lemon curd-poppy seed ice cream, as a play on a popular poundcake flavor; moody dark chocolate olive oil ice cream bolstered with orange zest; and bright vegan lemon-lime, made with rice milk and coconut cream, with a texture that suggests sorbet.
Read the whole story on nytimes.com