D ow n
Ice cream desserts refresh patrons and heat up dessert menus.
By Melanie Wolkoff Wachsman
COOL, creamy and sweet—nothing
says summer better than ice cream. A
perennial favorite for children and adults
alike, ice cream is simply sublime served in
a cone or a pleasant surprise dressed up
as a dessert component.
Consumers can’t get enough of it, so
much so that market research firm Mintel
reported more than 90% of U.S. households
consume ice cream and other frozen
desserts. There’s no reason not to include
ice cream on dessert menus. For those
chefs aspiring to go beyond the cone or
cup, consider the following frozen ice cream
The National Culinary Review | June 2010
A HEALTHY PERSPECTIVE
“I’m most passionate about making ice
cream. I love incorporating it as a dessert
component,” says James Distefano, executive
pastry chef at Rouge Tomate, New York.
Salvatore Corea serves chilled peach
purée with a cheese tart topped with
beer ice cream and a sesame crisp.