An Honest Review of Three Ice Cream Cookbooks | Eater

"A Brooklyn shop and cookbook rooted in South Asian flavors and personal family stories, using ice cream as a platform for cultural expression. The recipes feature turmeric, masala chai, jaggery, fenugreek, hawla, gulab jamun, shrikhand frozen yogurt, cardamom kulfi pops, nimbu pani sorbet, and a carrot halwa ice cream inspired by family tradition. The tone is warm, playful, and family‑oriented; the base omits eggs in favor of a cornstarch thickener and often includes cream cheese for a pleasant tang and balanced sweetness, with the jaggery recipe singled out for its thick, rich texture and depth of flavor." - Rebecca Flint Marx