An Honest Review of Three Ice Cream Cookbooks | Eater

"A two‑shop Manhattan operation with an immaculate, white‑tiled flagship in Lower Manhattan and a ramrod perfectionism that carries through both the storefront and the cookbook. The ice cream itself is highly praised for its clarity of flavor and texture; the recipes are technical, opinionated, and not hand‑holding, favoring minimal eggs and restrained sugar. Expect iterative takes on classics (multiple vanillas, chocolates, bananas, and strawberries), adventurous spins like salted caramel pretzel and s'mores (which uses a small amount of sugar, glucose, and toasted/blended marshmallows), and wild cards such as french fry, burnt sage, and tahini and jelly. The author demands practice for techniques like caramelization, and the book’s photography is styled more like contemporary art installations than appetizing scoops." - Rebecca Flint Marx