- The Best Ice Cream in Los Angeles
- Ancient Booza Ice Cream-for-Breakfast Tasting & Demo
- Republic Of Booza's Stretchy Ice Cream Is Made Using A 500-Year-Old Technique
The Best Ice Cream in Los Angeles
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Here are a dozen shops worth the fireworks. By Ligaya Mishan. Ice cream is young. For more than a thousand years, our ancestors had to settle for flavored snow ó quick to vanish without modern refrigeration, and thus a luxury, reserved for the rich. Sorbet was accidentally invented in the 16th century, when the Italian scientist Giambattista della Porta tried to freeze wine and wound up with boozy slush. But ice cream has always been part of American history ó because our nation, too, is young. While the French and Italians refined ice cream as an art, Americans made it the dessert of the people, building labor-saving machines that drove prices down.
Though some might try to make the case that ice cream is a dessert best suited to winter high calories equal higher body heat, or at least that's what Benjamin Franklin said , almost everyone associates it with summer. To get into the spirit, we've compiled a list of the best purveyors of ice cream, sorbet and gelato across town. Each shop offers some kind of rarely found flavor ó but you can always find chocolate, too. Helados Pops specializes in fruit-based ice cream, using products found at local farmers markets whenever possible. Obviously, the tropical flavors require imported frozen fruit.
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Ancient Booza Ice Cream-for-Breakfast Tasting & Demo
Stretchy Ice Cream Is Made With A 500-Year-Old Technique
Republic Of Booza's Stretchy Ice Cream Is Made Using A 500-Year-Old Technique
The answer is controversial and somewhat unclear. Soon, vendors started putting ice and snow brought down from the mountains into a bowl which acted like a freezer. Inside that, they would place another bowl filled with milk, salep, sugar, a natural gum for thickening, and rosewater for flavoring. The milk mixture would then be pounded using wooden pestles, which removed the ice crystals and air, yielding a solid, creamy product like the Cold Stone method, but way more intense. There are a few different names and corresponding styles for this ice cream. In Turkey, it is called dondurma. That said, please take all of this with a grain of salt, as many Mediterranean ice cream shop owners say the names are often used interchangeably, or as umbrella words for ice cream in general.