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What makes good ice cream?

17 Feb

I see Bethany forgot to identify herself beyond “daughter.” Oh, well, we’ll get better at this blog thing with practice, I’m sure.

Meanwhile, I want to talk about what makes ice cream good. Obviously there are differences in actual quality from place to place and even flavor to flavor. But how much is perceived quality related to the situation? You know, where you are, how you’re feeling that day, who you’re eating ice cream with, etc.

Italy’s gelato is fabulous from a purely sensory standpoint–rich, smooth, creamy. But I’d posit that part of that sensory bliss comes from eating it in ITALY as opposed to eating it in your own kitchen. Fenocchio’s in Nice has an amazing variety of flavors, as Bethany said. But it’s also located in the outrageously picturesque Place Rossetti in Old Nice, which enhances the whole ice cream experience.

And there’s nothing like some lemon ice on a really hot day, say in the Il Campo of Siena, Italy.

So, what are your favorite ice cream memories? Bethany? Anyone?

–Brenda 🙂

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1 Comment

Posted by on February 17, 2007 in food, ice cream, travel

 

One response to “What makes good ice cream?

  1. ladyboadicia

    April 5, 2007 at 1:48 pm

    Favorite ice cream memory at the moment: After a long hike through the Cinque Terre–we were hot, sweaty, tired and generally gross, but thoroughly pleased with ourselves for our hiking prowess–and rewarded ourselves for said prowess by getting gelato at Bar Centrale in Riomaggiore and taking it down to the waterfront to watch the ocean while we ate it. I don’t even remember what it tasted like (though I know it was STUPENDOUS), but I remember that perfect ice cream moment like yesterday.

     

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